Last night was really hot in NYC, so we wanted something cool and light for dinner. Luckily, we had all the necessary ingredients for a Greek-style salad: greens (baby spinach), cucumber, tomato, olives, and feta. We also had some whole wheat flatbread to toast up.
Usually, we just toss salads with olive oil and vinegar, sometimes with a homemade mustard vinaigrette if we feel like making the extra effort, but tonight, Chris suggested we try making a yogurt dressing. Freaking genius, this one. He tossing some diced cucumber (1/4 of a large one), 1/2 cup plain nonfat yogurt, lemon juice (1/4 lemon, squeezed), oregano, and red pepper flakes into the blender until his creation was complete. It was more than enough to dress the big salad we shared. This would have been enough to serve at least 4 people.
I have to say, this was a delicious change of pace, and so refreshing on a hot night. We’ll definitely be making this again. It’s probably also great with mint, dill, or parsley. Good stuff. You’ll have to pardon the blurry cell phone photo—my camera was charging!