Savory yogurt recipe with tomatoes and cucumber
Recipe for savory yogurt
The first time I heard about savory yogurt I was skeptical to say the least. I mean; savory and yogurt? Not a good match or so I thought. It was during a photoshoot for a brand called Yoghurt Barn, quite famous in the Netherlands.
They sell yogurt from a few different stores throughout the Netherlands and on this particular occasion we were shooting their cookbook. Which featured a few recipes for savory yogurt as well.
Of course after having shot the dish I wanted to taste it and I have to say I was pleasantly surprised. Yes it is different but it is also really good. I do like to use coconut yogurt rather than regular Greek or plain yogurt. For some reason that clicks better in my mind.
It’s not a must. It will work with any other kind of yogurt. I just happen to like coconut yogurt a lot. But that’s just me.
Making this recipe for savory yogurt is very simple. I kept the ingredients very low profile so most people will be able to relate to it. It’s simply cucumber, tomatoes, pinenuts, olive oil and basil. Classic flavors that work really well in this simple breakfast.
I always do better on savory breakfast over sweet breakfast so this one is winner for me. Not something I want to eat every day of the way but for the occasional treat it is perfect.
If you want to add a splash of olive oil (and I recommend that you do) make sure to use a good quality extra virgin olive oil. It is important for the taste so don’t go for the cheaper option.
The recipe is pretty versatile too as you can add different ingredients and different herbs to your liking. Let me know if you try it and how you liked it!
Savory yogurt might not be everyone's cup of tea, but it is surprisingly good. If you love tzatziki the chances are you're going to love this too.
- 300 gr coconut yogurt
- 8-10 cherry tomatoes in quarters
- ¼ cucumber in small cubes
- 2 tbsp pine nuts roasted
- 1 tbsp extra virgin olive oil
- fresh basil for serving
Divide the coconut yogurt over two bowls and divide the cherry tomatoes and cucumber on top.
Add the olive oil and the roasted pine nuts and serve with the fresh basil