Mediterranean Yogurt Bowl with Cucumber and Olives

Prepare the Seasoned Yogurt Base

1. In a medium bowl, combine the Greek yogurt, grated garlic, lemon juice, half of the dried oregano, a pinch of salt, and a crack of black pepper.
2. Stir well until smooth and creamy, then taste and adjust the seasoning if needed.
3. Divide the seasoned yogurt between two shallow serving bowls, using the back of a spoon to spread it out and create gentle swirls on the surface.

Assemble the Toppings

1. In a small bowl, toss the diced cucumber, halved cherry tomatoes, and Kalamata olives together with half of the extra virgin olive oil and a pinch of salt.
2. Spoon the cucumber, tomato, and olive mixture generously over one half of each yogurt bowl.
3. Scatter the crumbled feta cheese over the other half.

Garnish and Serve

1. Sprinkle the fresh chopped dill, mint, and remaining dried oregano over the entire bowl.
2. Drizzle the remaining extra virgin olive oil over the top and finish with a sprinkle of flaky sea salt and black pepper.
3. Warm the pita bread in a dry skillet or toaster, slice into wedges, and serve alongside the bowls immediately.