Simple salad with yogurt dressing

This is how I make my simple “everyday” salad. Lettuce and crunchy veggies are tossed with refreshing yogurt dressing and topped with crunchy seeds and salty feta cheese. You can easily modify it, depending on what you have in your fridge.

Ingredients

Here’s what you need to make this simple salad:

• lettuce mix – you can use green leaf, red leaf, boston, romaine, iceberg (I like to use mixed greens)
• veggies of your choice – I used cherry tomatoes, bell pepper, and cucumber – carrots, avocado, and red onions would also be nice
• seeds of your choice – I used sunflower seeds and pepitas (pumpkin seeds), you could also use any crunchy nuts you like such as walnuts, pine nuts, or almonds
• cheese – I like to add some cheese to my salads and my usual choice is feta cheese, you could also use crumbly goat cheese or shaved parmesan/pecorino cheese

and for the yogurt dressing:

• yogurt – adds a nice tang to the dressing and makes it creamy, you can use plain yogurt or Greek yogurt
• olive oil
• some herbs – I used dried oregano and basil but use fresh herbs if you have them on hand
• lemon juice – freshly squeezed, you could also add a small amount of red wine vinegar instead (don’t add to much, it’s more sour than lemon juice and yogurt also adds some acidity to the dressing)
• honey – to balance the acidity, you could also add maple syrup
• garlic – use fresh garlic for this dressing

What you could also add to this salad:

• croutons
• grilled or pan-fried chicken
• sun-dried tomatoes
• microgreens or sprouts

Step by step instructions

STEP 1: Make the dressing: add all the ingredients into a jar, close the lid and shake vigorously until well-combined (you can also whisk the ingredients in a bowl).

STEP 2: Tear the lettuce into smaller pieces. Spin the lettuce dry in a salad spinner (optional, but recommended).

STEP 3: Toast pepitas and sunflower seeds in a dry pan, until lightly browned and fragrant. Be careful not to burn them – when they smell nutty and are lightly browned remove them immediately from the pan.

STEP 4: Wash all the vegetables and dry them. Cut the cucumber into slices, bell pepper into strips, tomatoes in half.

STEP 5: Toss the lettuce with chopped vegetables, toasted seeds, and yogurt dressing until combined. Season with salt and pepper to taste.

Enjoy!

Storage

You can keep the dressing in the fridge for up to 3 days. Shake it vigorously before using.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!