I’ve adapted this German yoghurt salad dressing so much from the original German version that it is almost more like Tzatziki and maybe I should rename it Greek! Many verisons of the authentic German dressing use buttermilk (simple to make) instead of the yoghurt.

It goes very well with a plain green salad bejewelled by emerald peas. You can use uncooked frozen as long as you make the salad well enough in advance (half an hour) to allow the peas to unfreeze.


Recipe for German… or is it Greek … salad dressing

Serves 2


  • 120ml/½ cup yoghurt
  • 1 tbsp walnut oil
  • 2 tsp cider vinegar or white balsamic vinegar
  • 1 tsp grainy mustard
  • 1 spring onion (finely chopped)


Mix the lot together – emulsifying well using the cappuccino whisk.


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