Fresh, bright, and full of flavor, Giada’s Herb Salad with Creamy Yogurt Dressing is a little taste of sunshine on a plate. Imagine the delicate textures of basil, mint, and parsley, kissed by the creamy tang of yogurt and the earthy warmth of za’atar.
Whether you’re hosting a holiday feast or craving something light for lunch, this salad fits the bill. It pairs beautifully with grilled meats or fish, but it’s also fantastic as a standalone dish. Plus, you can whip it up in no time—perfect for those last-minute dinner plans!
Recipe Ingredients
For the Dressing:
- ⅓ cup of nonfat plain Greek yogurt
- 1 tsp of za’atar
- ¼ tsp of grated lemon zest
- 2 tsp of white balsamic vinegar
- 1 tbsp of extra-virgin olive oil
- ¼ tsp of kosher salt
For the Salad:
- ½ cup of fresh basil leaves
- ¾ cup of fresh flat-leaf parsley leaves
- ¼ cup of fresh mint leaves
- ¼ cup of fresh tarragon leaves
- ¼ cup of dill fronds
How To Make Giada Herb Salad with Yogurt Dressing
Make the Dressing:
- Whisk Together: Grab a small bowl and whisk together the Greek yogurt, za’atar, lemon zest, and white balsamic vinegar until smooth.
- Drizzle in Olive Oil: While whisking, slowly drizzle in the extra-virgin olive oil to create a creamy dressing.
- Season and Adjust: Add the kosher salt and whisk in ½ tsp of water to slightly thin out the dressing. Taste and adjust seasoning if needed, then pop it in the fridge to chill until you’re ready to serve.
Assemble the Salad:
- Gently Toss the Herbs: In a medium bowl, use your hands to gently toss the basil, parsley, mint, tarragon, and dill together. Be gentle to keep the leaves intact and unbruised.
- Spread the Dressing: On a serving platter or large plate, spread ½ cup of the chilled dressing in an even layer across the center.
- Plate the Salad: Pile the tossed herbs in the middle of the dressing. This way, each serving gets a little drizzle of that creamy goodness!
Recipe Tips
- Keep herbs fresh longer: Wrap herbs in a damp paper towel and store them in a sealed bag in the fridge to maintain freshness for up to a week.
- Try different dressings: Swap yogurt with sour cream or kefir for a creamier or tangier dressing, adjusting seasonings to taste.
- Make it heartier: Add sliced avocado, toasted pine nuts, or crumbled feta cheese to transform the salad into a more filling dish.
- Choose your za’atar wisely: Use high-quality za’atar blends with fresh, vibrant herbs for the best flavor, and check the label to ensure it contains real sumac.
- Make ahead for convenience: Mix the dressing up to two days in advance, but toss the herbs just before serving to avoid wilting.
Recipe FAQs and Variations
What Can I Use Instead of Fresh Herbs?
If fresh herbs aren’t available, you can use dried ones sparingly, but the flavor will be less vibrant. Mix dried herbs with arugula or baby spinach for better texture.
Can I Make the Dressing Vegan?
Yes, substitute Greek yogurt with a plant-based yogurt like coconut or almond and ensure your za’atar blend is vegan-friendly.
How Do I Store Leftover Salad?
Store leftover salad in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate to avoid soggy herbs.
Can I Add Protein to This Salad?
Absolutely. Grilled shrimp, roasted chicken, or chickpeas pair wonderfully with this herb salad for a complete meal.
What Other Herbs Can I Use?
Feel free to experiment with cilantro, chervil, or even watercress for a different flavor profile while maintaining the fresh, green theme.
Try out More Giada Salads:
- Giada Tuna, White Bean, and Bitter Greens Salad
- Giada Grilled Seafood Salad
- Giada Beet, Olive, and Kale Salad
Giada Herb Salad with Yogurt Dressing
Course: SaladsCuisine: MediterraneanDifficulty: Easy4
servings10
minutes120
kcalFresh, bright, and full of flavor, Giada’s Herb Salad with Creamy Yogurt Dressing is a little taste of sunshine on a plate. Imagine the delicate textures of basil, mint, and parsley, kissed by the creamy tang of yogurt and the earthy warmth of za’atar.
Ingredients
- For the Dressing:
⅓ cup of nonfat plain Greek yogurt
1 tsp of za’atar
¼ tsp of grated lemon zest
2 tsp of white balsamic vinegar
1 tbsp of extra-virgin olive oil
¼ tsp of kosher salt
- For the Salad:
½ cup of fresh basil leaves
¾ cup of fresh flat-leaf parsley leaves
¼ cup of fresh mint leaves
¼ cup of fresh tarragon leaves
¼ cup of dill fronds
Directions
- Make the Dressing:
- Whisk Together: Grab a small bowl and whisk together the Greek yogurt, za’atar, lemon zest, and white balsamic vinegar until smooth.
- Drizzle in Olive Oil: While whisking, slowly drizzle in the extra-virgin olive oil to create a creamy dressing.
- Season and Adjust: Add the kosher salt and whisk in ½ tsp of water to slightly thin out the dressing. Taste and adjust seasoning if needed, then pop it in the fridge to chill until you’re ready to serve.
- Assemble the Salad:
- Gently Toss the Herbs: In a medium bowl, use your hands to gently toss the basil, parsley, mint, tarragon, and dill together. Be gentle to keep the leaves intact and unbruised.
- Spread the Dressing: On a serving platter or large plate, spread ½ cup of the chilled dressing in an even layer across the center.
- Plate the Salad: Pile the tossed herbs in the middle of the dressing. This way, each serving gets a little drizzle of that creamy goodness!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories120
- % Daily Value *
- Total Fat
7g
11%
- Saturated Fat 2g 10%
- Cholesterol 0mg 0%
- Sodium 240mg 10%
- Total Carbohydrate
5g
2%
- Dietary Fiber 2g 8%
- Sugars 3g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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