How to make Greek yoghurt salad dressing
Greek yoghurt salad sauce is a good salad dressing for your salads. This sauce is mainly known for its creaminess. It is a lighter alternative to traditional salad dressings such as mayonnaise.
Greek yoghurt is rich in protein and probiotics, which improves the texture of the sauce, as well as providing nutritional benefits.
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Preparing a Greek yoghurt sauce is quick and easy. The base consists of natural Greek yoghurt, to which you can add different ingredients. We tell you step by step how to do it below.
Ingredients for Greek yoghurt salad sauce
- 200 grams Olympus plain Greek yoghurt
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove (or to taste)
- Juice of half a lemon
- Maldon salt and black pepper to taste
- chopped fresh herbs (parsley, dill, chives, etc.) – optional
Steps to prepare Greek yoghurt salad sauce
- Mix the ingredients. In a bowl, combine the Greek yoghurt, olive oil, minced garlic (previously crushed to release more flavour), lemon juice, salt and pepper.
- Add the herbs. If you want an extra touch of freshness, add the chopped fresh herbs to taste.
- Mix well. Use a fork or whisk to mix all the ingredients until you have a creamy, smooth sauce.
- Taste and adjust. Taste the sauce and adjust the seasonings to your preference. If you want a more tangy sauce, add a little more lemon juice. If you prefer a more intense flavour, you can add a little more garlic.
Additional tips
- Greek yoghurt: use plain unsweetened Greek yoghurt for a thicker and more flavourful Greek yoghurt salad sauce. Olympus yogurts are the best alternative for making rich and delicious recipes.
- Garlic: If you don’t like raw garlic, you can sauté it briefly in a pan with a little olive oil before adding it to the sauce.
- Herbs: Experiment with different fresh herbs to give your sauce a personal touch. Some delicious options are coriander, mint or basil.
- Variations: you can add other ingredients to your yoghurt sauce, such as grated cucumber, Dijon mustard, honey or lemon zest.
