Anti Inflammatory Garlic-Dill Yogurt Arugula and Tomato Salad
Peppery baby arugula, juicy halved cherry tomatoes, and cool cucumber slices come together in a salad that feels both refreshing and genuinely satisfying. The real star is the creamy garlic-dill yogurt dressing — whisked together with extra-virgin olive oil and fresh lemon juice, it coats every leaf with bright, herby flavor without relying on anything processed or inflammatory. Whole-milk yogurt brings a probiotic richness that store-bought creamy dressings simply can't match, and the fresh dill and grated garlic add depth that makes this taste far more involved than a three-step recipe has any right to. Arugula, olive oil, tomatoes, and lemon are all well-regarded for their antioxidant and anti-inflammatory properties, so every bite is genuinely working in your favor. A scatter of raw pumpkin seeds on top adds a satisfying crunch along with healthy fats and minerals if you want to take it a step further. This comes together in minutes and serves four, making it an easy weeknight side or a light lunch that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the dressing
- ½ cup plain whole-milk yogurt
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 2 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- ¼ cup thinly sliced english cucumber
- 2 tbsp raw pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the yogurt, olive oil, lemon juice, grated garlic, dill, salt, and black pepper until smooth and well combined.
- 2
Add the arugula, cherry tomatoes, and cucumber to a large mixing bowl. Drizzle the dressing over the salad and toss gently until the leaves are evenly coated.
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