Layered salad with yogurt dressing

 “I love this cooling salad in the summer months, its yogurt- garlic dressing flavours the entire bowl. Its perfect for when you have guests, as you can make it 2-3 hours before dinner, and just mix and serve when time comes…


  • 1 slice of bread cut into 1 inch size squares for making croutons
  • 1 tbsp olive oil
  • Salt to taste
  • 1 tsp oregano
  • 5 tbsp thick yogurt
  • 2 tbsp grated parmesan or pecorino cheese
  • 1 tbsp olive oil
  • 1 clove of garlic (crushed)
  • Lemon juice
  • Tobasco 
  • Salt
  • 1 large or 2 small potatoes
  • 50 grams beans (cut into 2 inch pieces)
  • 2 handfulls of iceberg lettuce or mixed greens


  1. Croutons – Mix the first 4 ingredients (bread + olive oil + oregano + salt) layer on a baking tray and bake them for 10 minutes, at 200 degrees till they are golden and crispy
  2.  Dressing – Mix the next 7 ingredients (yogurt + cheese + oil +garlic + lemon + tobasco + salt) in a transparent glass salad bowl
  3. Peel the potato, cut it in thin rounds and boil in salted water
  4. Once the potatoes are almost done add the beans and cook for 2-3 minutes till crunchy. Put it under cold water immediately to stop the cooking process
  5. Assembling the salad – In the glass bowl, on top of the dressing layer all the potatoes, then the beans.Top with the lettuce or mixed greens
  6. Cover the bowl with cling film and chill till it is needed (2-3 hours is fine)
  7. At serving time add the croutons and mix the entire salad 


  • In the dressing, you can use as much tobasco or lemon or garlic as you like
  • This salad has to be made ahead so that the dressing ingredients perfume the salad leaves

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