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I love this dressing tossed over a hearty kale and green lentil salad, but it’s just as welcome as an alternative to a Caesar dressing or as a dipping sauce for vegetables. Combining tangy Greek yogurt with nutty tahini and some umami-rich miso paste, this dressing is bright, complex and flavourful.

This recipe isn’t as technical as a vinaigrette where you need to stream in oil slowly in order to get an emulsion. It’s a simple process where all you need to do is put all ingredients into a bowl and whisk to combine.

The great news is that you can make this several days in advance and keep it in the fridge. This is a good thing because you’re going to want to keep eating it once it’s made!

How to Make Greek Yogurt and Tahini Dressing

As I’ve mentioned, this recipe is a one-bowl dish so all you really need to do is throw everything in and then mix to combine.

To begin, we’ll add a bit of plain Greek yogurt. Make sure to use Greek yogurt rather than regular yogurt – the latter is too thin for this dressing.

Then, pour in a little bit of tahini. Tahini separates really easily so I shake the container really vigorously before opening it to emulsify it.

It’s also pretty sticky, so I find it best to either eyeball the quantity or to use a scale and pour it directly into the bowl rather than using measuring spoons. This is generally what I do whenever I’m cooking, however. The fewer dishes, the better!

Add a splash of lemon juice and grate in a few cloves of garlic. The garlic does get a bit more pungent the longer it sits in the fridge, so keep this in mind. I usually use 4 cloves of garlic, but I like things really garlicky – use less if you’re a bit more sensitive.

Finally, add some Dijon mustard and a bit of white miso paste. The miso paste gives a cheesy and umami-rich quality to the dressing that is similar to that of parmesan. It’s the secret ingredient in this dressing!

Finish with a few generous grinds of black pepper and dilute slightly with cool water. Whisk everything until thoroughly combined and homogenous.

Tahini Yogurt Dressing

This quick and simple dressing is excellent tossed over a kale salad or used as a dip for fresh vegetables. Make it in advance, it keeps for several days in the fridge. Thin with cool water to reach your desired consistency.

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Servings 6

Prep Time 5

Total Time 5

Ingredients

60 g (⅓ cup) plain Greek yogurt
50 g (¼ cup) tahini
2 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tsp white miso paste
½ tsp dijon mustard
2-4 cloves garlic grated or very finely minced

Instructions

In a medium bowl, add the yoghurt, tahini, olive oil, lemon juice, miso paste, mustard and garlic along with a generous grind of black pepper and 3 tbsp of cool water. Whisk to combine.