Greek Yogurt With Lemon Vinaigrette

greek-yogurt-lemon Photo: Ellen Silverman


  • 2 cups plain whole-milk Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pine nuts, lightly toasted in a dry skillet
  • 1/4 teaspoon za'atar or a few leaves fresh parsley, chopped
  • Warm whole-wheat pita triangles, for serving


In a large bowl, beat yogurt until light and smooth. Scrape into a shallow, wide serving bowl and smooth with back of a spoon to create a wide indentation. In a small bowl or liquid measuring cup, whisk oil and lemon juice until emulsified; season well with salt and pepper. Pour vinaigrette over yogurt so it floods indentation. Sprinkle with pine nuts and za'atar. Taste, adding a bit more salt, if desired. Serve with pita.

  • Prep Time:
  • Total Time:
  • Yield: 2 1/4 Cups

Nutritional Information

Calories per serving: 130
Fat per serving: 12g
Saturated fat per serving: 5g
Cholesterol per serving: 9mg
Fiber per serving: 0g
Protein per serving: 3g
Carbohydrate per serving: 2g
Sodium per serving: 85mg
Iron per serving: 0mg
Calcium per serving: 45mg

Good to Know

Za'atar is a type of wild thyme often mixed with sumac (a brick-red, sour spice), salt and sesame seeds. You can find it in Middle Eastern markets.
Recipes adapted with permission from the publisher, Houghton Mifflin Harcourt, from "Yogurt Culture" by Cheryl Sternman Rule. Copyright © 2015