Yoghurt-Based Salad Dressing with Olive Oil and Herbs

A creamy, tangy dressing that combines the richness of extra virgin olive oil with the freshness of yoghurt and herbs. Particularly good with Mediterranean salads.

Why This Combination Works

Extra virgin olive oil brings depth and healthy fat; yoghurt brings creaminess, tang, and probiotics. Together they make a dressing that is simultaneously rich and refreshing — and far more nutritious than cream-based alternatives.

Ingredients

1/2 cup Greek yoghurt · 2 tbsp Boutique Olive Grove EVOO · juice of 1 lemon · 1 garlic clove, minced · fresh dill, parsley, or chives · salt and pepper to taste.

Method

Combine yoghurt and olive oil in a bowl and mix well. Add lemon juice and stir to combine. Stir in the minced garlic. Chop fresh herbs and add them. Season with salt and pepper. Taste and adjust. Ready to use immediately or refrigerate for up to three days.

Best Salad Pairings

Mediterranean salad with romaine, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta. Grilled chicken salad with avocado and mixed greens. Quinoa and vegetable bowl. Excellent also as a dip for fresh vegetables or pita.