Mayo Yoghurt Salad With Vinegrette and Crunchy Bread

It’s a savoury recipe day today 😁 I haven’t posted one since these garlic coriander potatoes so it’s been a while. Have you guys tried those potatoes yet? they are soo good and have become quite popular here on my blog  🙂

I’d also like to thank everyone for the fabulous reviews of these cinnamon apple muffins I recently posted! I’m so incredibly happy that everyone is enjoying them and as always keep on sending me your pics! pretty please, they really make my day 🙂

Back to today’s recipe, this is one of my favourite salads and a family favourite. When you first see it and read mayonnaise and yoghurt, you’re probably going to think “whoaa that’s weird!” and yes maybe it is. I also though that myself 😁 buuut then I made the salad, took that first bite and fell in love 😋

It starts off as a basic salad, chop some veggies into a bowl, whatever you want really, make a simple vinegrette and then comes the magic 😉 whisk together some mayonnaise and yoghurt, just a little of each, you can add more mayo than yoghurt or more yoghurt than mayo depending on how you like it. Pour this all over the salad and finally add some crunch with some crispy fried bread 😊

Couldn’t be simpler but it is sooo very delicious I don’t even need to write more to describe this salad. Just make it, please! 😍

P.S please excuse my messy kitchen! I just needed to get a picture of this salad before it was attacked 😀

Tag me @dutchbakerblog on Instagram, Facebook or Twitter with all of your dutch baker bakes 💙

Mayo Yoghurt Salad

Can add more or less of each ingredient according to how big of a salad you’re making.

Ingredients

• 2 medium tomatoes
• 2 cucumbers
• 1 large green pepper (capsicum/bell pepper) or any other colour
• Any extra vegetables of choice
• A few tablespoons olive oil
• 2 – 4 tablespoons vinegar
• Juice from 1 lemon
• Salt and pepper to taste
• Optional: garlic
• 1/4 cup mayonnaise, more or less to taste
• 1/4 cup plain yoghurt, more or less to taste
• Flatbread cut into small 1 inch pieces

Method

1. In a large bowl, add the all veggies, washed and chopped.
2. Make a vinegrette by whisking the olive oil and vinegar. Add lemon and spices to taste.
3. Drizzle vinegrette on top of vegetables and stir well to coat.
4. In a small bowl, whisk together the mayonnaise and yoghurt according to preferred taste adding more of one or the other. We add more yoghurt than mayo in our household. Pour mixture onto salad.
5. In small saucepan, heat some oil and fry the small pieces of bread until crispy and golden on both sides. Sprinkle on top of salad and serve.