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Garlicky Greek Yogurt Dressing

My version of the Souvla salad.

My version of the Souvla salad.

Last month I spent an amazing weekend in San Francisco with my husband visiting some friends. These friends are very well aware of my love for food. In fact, they’re the type of friends who I can geek out with because they love food just as much as I do. So when we told them we’d be visiting, they scheduled a weekend full of delicious eats. Each place was better than the next.

On our last day, our plan was to take a workout class and then go for brunch. But when my friend suggested we eat at Souvla, a Greek fast casual, I was skeptical because I was really more in the mood for “brunch.” However, he assured me I would not be disappointed. And I most certainly was not! In fact, I was so in love with the salad I got, I tried to recreate it as soon as I got back to New York. And so, this Garlic Yogurt Dressing was born. It is not only amazing on a salad, but it doubles as a sauce to elevate a basic market plate or as a delicious dip for a crudité platter. Trust me, once you made this, it will quickly become a staple item in your fridge.

The original Souvla salad.

The original Souvla salad.

INGREDIENTS:

  • 1/4 cup non-fat Greek yogurt

  • 2 Tbsp extra virgin olive oil

  • 2 Tbsp lemon juice

  • 1 clove garlic

  • 1/2 tsp dried oregano

  • sea salt and pepper to taste

DIRECTIONS:

  1. Using a garlic crusher, crush garlic. If you don’t have a garlic crusher, mince finely.

  2. Mix yogurt, oil, garlic, and oregano together.

  3. Add salt and pepper to taste.

A few notes about this recipe:

  • You can use a high speed blender to mix all the ingredients. Just make sure it properly minces the garlic because you don’t want to end up with any large chunks.

  • This goes amazingly over a salad, but can also double as a dip for crudité or oven-baked potato wedges.

  • If you want to recreate the original Souvla salad pair it with: Romaine lettuce, dinosaur kale, tomatoes, cucumbers, steamed Japanese sweet potato, feta, and walnuts.