I use Greek yogurt quite a lot, not only as a snack or for breakfast – love it to prepare overnight oats – but also as an addition to soups or to prepare pasta sauces with fish to add extra creaminess but with fewer calories than cream.
Often though, it happens that I use just a couple of spoons of it, and the rest remains for days in the fridge. So what can you do with it when you don’t fancy a mini-leftover snack? I took inspiration for this salad dressing from the various pre-made ones you can find in the supermarket. Obviously, this one does not contain preservatives, thickeners and other artificial ingredients, all goodness then! This is also a versatile dressing, since you can use it instead of mayo for burgers, just add a spoon of chopped spring or red onions, maybe some smoked paprika, et le voilà you’ll get a super tasty sauce!
- 3 spoons of Greek yogurt
- 1/2 tsp fresh or dried basil
- 1 pinch of salt
- 1 pinch freshly ground pepper
- 1 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
Easy peasy, just whisk all the ingredients together and pour it over the salad! It is delicious with romaine lettuce, cherry tomatoes and sliced cucumber, but any fresh green salad will do the job!