Yoghurt salsa is a passepartout, a bit like hollandaise or mayonnaise. It is difficult to find a common, generic recipe because its preparation varies from country to country, as well as how it’s used.
Any examples? How about as a dressing for a German potato salad, as a kebab sauce (Middle Eastern) or in the most well-known of them all, Greek tzatziki sauce.
How do you choose the right yoghurt salsa?
As you may have guessed, there are many variations and are based on the aromatic herbs used in the preparation phase.
It’s the herbs that “decide” the perfect combination, how it will lend itself best to seasonal salads, fish or meat indifferently.
Looking for an idea for your next party? Create simple yet stylish jars with crudités and yoghurt salsa: you’ll win over everyone’s heart with finger food suitable for those who follow a vegetarian diet or like to keep calorie intake under control!
Yoghurt salsa: the simplest recipe
- 1 pot of plain or Greek yoghurt
- 3 tablespoons of mascarpone cheese
- extra virgin olive oil as desired
- chives as desired
- parsley as desired
- pink pepper as desired
- salt as desired
Trita finemente le erbe (meglio se fresche). Con una frusta a mano mescola quindi tutti gli ingredienti e conserva in frigorifero, con un filo d’olio in superficie. Facile, no
Finely chop the herbs (preferably fresh). With a hand whisk mix all the ingredients and store in the fridge, with a drizzle of oil on the surface. What could be easier?
You can make your yoghurt salsa even tastier by adding more herbs and (optionally) a very small piece of chopped garlic.