I know it’s strange, but I’ve learned to LOVE savory yogurt.
Normally, I eat yogurt with fruit and maybe a drizzle if honey. But after trying a savory version that Go Greek Yogurt, I’m addicted to a savory yogurt dish… It’s kind of like a Greek salad on top of Greek yogurt. And totally addictive.
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Savory Greek Yogurt Salad
- Total Time: 5 minutes
- Yield: Serves 1
- Diet: Gluten-Free, Vegetarian
Description
Greek yogurt gets a savory makeover! Topped with a fresh cucumber and tomato salad, its a light and flavorful side.
Ingredients
- 1/2 cups (118 ml) Greek yogurt
- 1/4 cups (59 ml) diced tomatoes
- 1/4 cups (59 ml) diced cucumbers
- 1 tbsp olive oil
- Oregano
- Cracked black pepper
- Sea salt
Instructions
- Dice the tomatoes and cucumbers into small, even pieces, roughly 1/4-inch cubes.
- In a small bowl, combine the diced tomatoes, cucumbers, olive oil, a pinch of oregano, cracked black pepper, and sea salt. Toss gently and let sit for 5 minutes so the tomatoes release some juice.
- Spoon the Greek yogurt into a shallow serving bowl and spread it out with the back of a spoon.
- Pile the seasoned tomato-cucumber mixture on top of the yogurt. Drizzle with any juices left in the mixing bowl. Finish with an extra pinch of oregano and a crack of pepper.
Notes
- For a thicker yogurt, strain it through cheesecloth for 30 minutes before using.
- Feel free to add other vegetables like bell peppers or red onion for extra flavor and texture.
- Store the salad and yogurt separately until ready to serve to prevent the yogurt from becoming watery.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What makes this a savory yogurt salad rather than a regular salad with dressing?
The Greek yogurt acts as the main binding component of the salad rather than a separate dressing. It coats every ingredient and creates a creamy, tangy base that ties the vegetables together.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is better here because it is thicker and won’t make the salad watery. If you only have regular yogurt, strain it through cheesecloth for an hour to remove excess liquid first.
How long does this salad keep in the refrigerator?
It keeps well for one to two days in a sealed container. The vegetables may release some liquid overnight, so give it a good stir before serving.
