Since purchasing an Easiyo there have been many different takes on this basic herby yoghurt dressing over the years. But the foundations remain solidly the same. I make the dressings in either my little ceramic jug, or in an old jam jar. Jam jar dressings are so simple and don’t require any specific kitchen tools, just a little muscle. I save the majority of jars and bottles that come through our house, repurposing them for dressings and sauces. I use whichever fresh herbs I have on hand, combine and shake. Traditionally soft herbs work best here: dill, tarragon, mint, parsley or coriander. Woody herbs need to be broken down a little further to become a dressing. Rosemary is delicious, but it does need to be blitzed with a blender.
We bought an Easiyo yoghurt maker about four years ago and I have loved it deeply ever since. I have yoghurt pots for my working week breakfast; composed of plain Greek yoghurt and seasonal fruit. We have yoghurt to thicken up dips, cool down curries, dressings for falafel salads and fresh yoghurt for smoothies. A truly solid investment.
This dressing will keep in a jam jar in the fridge for a week or so, just be sure to shake it before use, as the ingredients can sometimes seperate.
Ingredients
- 1/2 cup natural Greek yoghurt
- 1/4 cup fresh herbs, finely chopped
- 1 x garlic clove, finely minced
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and pepper
Instructions
Put all the ingredients in a jam jar and shake until combined. Season to taste and then serve.
