I make a LOT of salads. Salads for lunch at work, giant salads for dinner, salads forever. I think it’s the colours that draw me in every time, putting together a huge plate of fresh brightness is a lovely way to play in the kitchen. My standard dressing is sherry vinegar, olive oil, salt, and pepper but when I have time I like to make this salad dressing with Greek yogurt and fresh basil. The basil can be easily substituted with a different fresh herb; parsley, dill, thyme, and even cilantro are all wonderful. You can make this salad dressing without the mayonnaise if you want to, but I find it really gives the recipe some heft – fat is always a great flavour booster and shouldn’t be feared.

greek yogurt and basil salad dressing:

1/2 cup of Greek yogurt (full fat will taste the best)

1/4 cup of mayonnaise

1 Tbsp. olive oil

Juice of 1 lemon

Zest of half a lemon

2 tsp. Dijon mustard

1/3 cup of fresh basil, cut in a fine chiffonade

1 tsp. kosher salt

Plenty of freshly cracked pepper

Combine all the ingredients and let sit for 15 minutes before using. This salad dressing will keep for 2 days in the fridge.

A beautiful spacey love song by Dntel to brighten your evening.

Dntel – Anyone Anywhere