Saturday, April 12, 2008

Greek Yogurt Salad Dressing

Greek Yogurt Dressing
This uses delectable, thick and rich Greek style yogurt, but feel free to substitute lowfat or non-fat yogurt if that is your preference.

½ cup Greek yogurt
1 handful fresh parsley, finely chopped
1 Tbsp red onion, finely diced
Juice from 1 lime
2 Tbsp extra virgin olive oil
½ tsp cumin
black pepper and salt
2 Roma tomatoes, small dice
½ cucumber, peeled, seeded and grated

Stir ingredients together, combine well, and let sit refrigerated for 1 hour. Will keep tightly covered for at least 7 days.


Anonymous said...

It was fabulous! I've just started using Greek yogurt and am so happy with all the results. I use either Chobani or Fagc. Both are non fat and creamy and delicious. The barefoot contessa talks about using it in her cooking and I'm sold. No more sour cream-it's thicker and tastier- did I mention 0 fat?

go get some chris

Brimstone said...

This is very similar to a Bulgarian cold summer soup that is called "Terator". They leave the cucumbers chunky and sop it all up on a hot day with fresh bread and cold beer. Bulgarians would argue that thier soup can only be properly made in thier own country where the yogurt is unpastuerized and made with the local Bulgaris bacteria strain.

Anonymous said...

wow delicious! I tried this with Sophie yogurt as it's no added sugar or sweeteners. The plain has fiber too and it was AMAZING! thanks!

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