This yoghurt dressing is a good addition to your stack of vinaigrettes and salad dressings. Simply whisk the yoghurt together with lemon, juice vinegar, black pepper, garlic, onions. Add some herbs of your choice and you have a lovely salad dressing to go.
One of my go-to dressings for salads is a simple honey mustard vinaigrette. Just like this yoghurt one, it is easy to make and great on salads. Some great salads to try are this colorful fonio salad, chopped salad with chicken or this light pasta salad.
This yoghurt dressing comes together pretty quickly as it simply involves mixing all the ingredients together until they are well combined.
The first step is to chop the onions, garlic and herbs.
Then add the onions and garlic to the onions as well as the olive oil, the red wine vinegar as well as the juice from the lemon.
Once that is combined, add some salt and black pepper and whisk until combined. And that's all you need to do to make this simple dressing.
- Yoghurt- if you don't have greek yoghurt or greek style yoghurt, you can use any other kind available to you. You may just have to adjust the other ingredients accordingly depending on how thick the yoghurt is.
- Coriander/ Cilantro - instead of using garlic chives and parsley, you can use coriander.
- Onion Powder - if the taste of raw onions is not your cup of tea, you can use onion powder.
- Roasted Garlic - looking for a more subtle garlic taste but don't want to completely get rid of it, then you can use some roasted garlic for this dressing. Simply roast the garlic until very soft, and mix it in with the yoghurt and other ingredients.
- 200 grams yoghurt greek or any other kind
- ½ medium onion chopped
- 2 cloves garlic chopped
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- black pepper to taste
- salt to taste
- garlic chives chopped
- parsley chopped
- Add garlic and onions to yoghurt and mix.
- Add the olive oil, red wine vinegar, and lemon juice and whisk.
- Add black and salt to taste and then add the herbs.
- Keep refrigerated until ready to use.
- If you don't like that raw garlic taste in your salad dressings or vinaigrettes, you can either use roasted garlic which is much milder in taste or rub the inside of your serving bowl with some raw garlic for a light garlic flavour.