Preheat grill. Cook hot dogs according to package directions, until 160 degrees inside.
While the hot dogs are cooking, prepare cucumber, tomatoes and olives.
In a small bowl, combine all the ingredients for the Tzatziki sauce - greek yogurt, dill, cucumber, garlic, salt and pepper. Stir to combine.
To assemble the hot dogs, toast the buns, and slather each bun with Tzatziki sauce. Top with a hot dog, then with tomatoes, cucumbers, olives, and crumbled feta. And a little spritz of lemon if you need.
1/2 cup butter, softened 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup mini semi sweet chocolate chips
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
In large bowl, cream butter and sugar. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly. Stir chocolate chips into dough. Spread a thin layer onto prepared baking sheets and bake approximately 12 minutes. Cool cookie bars completely before slicing. Store in an airtight container for up to 3 days.
Serve with ice cream...and chocolate sauce for good measure.