Greek salad with yogurt
3 servings
20 minutes
Greek salad with yogurt is a fresh and light version of the classic Greek salad that retains its Mediterranean roots while gaining new sophistication. Historically, Greek salad was a simple and nutritious dish made by locals from available seasonal vegetables and cheese. In this variation, yogurt adds creaminess to the dressing, balancing the acidity of lemon juice and the spiciness of mustard. The combination of crunchy cucumbers, sweet ramiro peppers, juicy cherry tomatoes, and salty olives brings a contrast of textures and flavors. A light spiciness from Provençal herbs highlights the freshness of the dish, while feta adds a creamy structure. This salad is an ideal companion to meat or fish but is also great on its own as a light summer dinner filled with the aromas and flavors of the Greek coast.
1
Cut the cucumbers into cubes.
- Cucumbers: 185 g
2
Tear iceberg lettuce by hand into a deep container.
- Iceberg lettuce: 135 g
3
Chop the ramiro coarsely.
- Ramiro pepper: 115 g
4
Add ramiro to the salad leaves.
- Ramiro pepper: 115 g
5
Add cucumbers.
- Cucumbers: 185 g
6
Add salt to taste.
- Ground black pepper: to taste
7
Cut the olives in half and add them to the salad.
- Pitted black olives: 110 g
8
Cut the cherry tomatoes in half. Slice the onion into half rings.
- Green cherry tomatoes: 100 g
- Red onion: 60 g
9
Add onion to the salad.
- Red onion: 60 g
10
Add tomatoes to the salad.
- Green cherry tomatoes: 100 g
11
For the sauce, mix yogurt, mustard, and Provencal herbs in a deep bowl.
- Greek yoghurt: 1 tablespoon
- Wholegrain Dijon mustard: 1 teaspoon
- Herbes de Provence: 1 tablespoon
12
Add oil, lemon juice, and ground pepper.
- Extra virgin olive oil: 3 tablespoons
- Lemon juice: to taste
- Ground black pepper: to taste
13
Add coarsely chopped feta cheese to the salad. Dress with sauce.
- Feta cheese: 165 g
14
Mix and serve.