Summer started, the weather is changing, and so does my cooking. In summer we want our food light and fresh — yogurt dressing is one of the better options to dress our salads, dips, and more.
Here's my small secret: add this amazing Greek yogurt dressing to salads, vegetables, dishes like Mujadara, or just use it as a dip for a fresh, cooling atmosphere.
Heavy dressings have their benefits, and I certainly like a good vinaigrette or ranch sauce with my meat and salads. In summer, though, I lean towards fresh Greek yogurt-based sauces.
Dill and Yogurt dressing
This dressing will upgrade any salad, chicken, or meat. Dill, lemon, and garlic are major flavor boosters that can pick up a soggy lettuce salad and give it its twist.
The citrus of the lemon along with the Greek yogurt (use only quality yogurt like Chobani, or similar) are a winning combination — so hit me with extra citrus this summer, I can't do without it.
This yogurt dressing takes 5 minutes to prepare, and the beauty of it is that you don't need to make it in advance, only when needed, so it stays fresh with strong flavors.
I've always stayed on the light side when it comes to salad dressing. Citrus, as you've probably guessed, is one of the best things a fresh salad needs — with some variations, of course — but it really brings out the vegetables' natural taste.
I try to season grain salads with citrus flavor too, like in the Burghul salad, for example, where lemon and olive oil are all that's needed to make a good dressing.
Yogurt dressing is very popular in the Middle East as a dip and to accompany heavy dishes like chicken or mujadara. It gives the dish an extra refreshing flavor — go ahead and make it, you'll get hooked like I did.
Method
1
making the dressing· 7 minutes
In a medium bowl, place the yogurt, chop the dill and garlic finely, squeeze the lemon and pour the olive oil.
Mix until combined and season with salt and pepper.
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
Can I use regular yogurt instead of Greek yogurt?▾
You can, but the dressing will be thinner and less creamy. Strain regular yogurt through a cheesecloth first to get closer to that thick Greek texture.
Can I make this dressing ahead of time?▾
Absolutely — make it a few hours early so the garlic and dill have time to infuse. Just give it a good stir before serving.
How much dill should I actually use?▾
The recipe keeps it flexible, so start with a small handful of fresh branches and taste as you go — more dill means a bolder, more herby flavour.
Can I use dried dill instead of fresh?▾
Fresh is strongly preferred here since the dressing is uncooked and relies on bright flavours, but if you only have dried, use about a third of the amount you'd use fresh.
What can I serve this dressing with?▾
It works on salads, grilled veggies, wraps, or as a dip — basically anything that needs a creamy, tangy Mediterranean kick.
