Nana’s Yogurt Salad

Name: Nana’s Yogurt Salad
Prep time: 10 min
Yield: 6-8 as a side
Cuisine: Middle Eastern

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Salads Sides

My sister’s signature. Creamy yogurt, fresh herbs, and a drizzle of pomegranate molasses — pure magic.

PREP TIME

10 minutes

COOK TIME

SERVES

6-8 as a side

About this recipe

Some recipes belong to a person. This one belongs to my sister — we call her Nana — and it has been her signature for as long as I can remember. Every barbecue, every weekend spread, every lamb ouzi — someone would always call out, “Did Nana make the yogurt?” And she always did. Nana’s Yogurt Salad is one of those dishes that looks simple on paper but lands on the table as something quietly special.

Yogurt is one of the great constants in Lebanese cooking. It appears alongside rice dishes, scooped next to grilled meats, spooned over fatteh, and stirred through soups. What’s more, it brings balance wherever it goes — cooling heat, softening richness, and adding that familiar tang that feels like home. This Lebanese yogurt salad takes that foundation and lifts it with chopped parsley, shredded mint, spring onion, fresh tomato, and a finishing drizzle of pomegranate molasses that ties everything together beautifully. The additions are simple, but together they make the yogurt feel like it was always meant to be served exactly this way.

I make this alongside my Lamb Ouzi — slow-roasted half lamb, impossibly tender and fragrant with spice — and the two were made for each other. That said, it is just as good served next to my Whole Chicken Stuffed with Rice, where the cool creaminess of the yogurt works against the warmth of the spiced rice filling. Best of all, it takes minutes to put together and can be made ahead, which makes it a permanent fixture on my weekend table.

Ingredients

500 grams natural yogurt
1 clove garlic, crushed
1⁄2 teaspoon cumin powder
Salt, to season
2–3 tablespoons water (only if needed, to loosen the yogurt)
3–4 spring onions, finely chopped
1 tomato, finely diced
1⁄2 cup flat-leaf parsley, finely chopped
1⁄4 cup fresh mint, shredded
Pomegranate molasses, to drizzle

Notes from Rouba

If your yogurt is very thick, loosen it with 2–3 tablespoons of water before mixing — it should be creamy and spoonable
Full-fat natural yogurt gives the best flavour and texture here. I wouldn’t substitute it.
The pomegranate molasses goes on just before serving — don’t stir it in, just drizzle it over the top.
This can be made a couple of hours ahead and kept in the fridge — just hold the pomegranate molasses until you’re ready to serve.

Method

Step 1. Season the Yogurt

Spoon the yogurt into a large mixing bowl. Add the crushed garlic, cumin powder, and season with salt. If your yogurt is very thick, add 2–3 tablespoons of water and stir until it loosens to a creamy, spoonable consistency. Mix well to combine.

Step 2. Add the Herbs and tomatoes

Add the spring onions, diced tomato, chopped parsley, and shredded mint to the bowl. Fold everything through the yogurt. Taste and adjust the salt if needed. Drizzle generously with pomegranate molasses

A Few Things You’ll Want to Know

Can I make Nana’s Yogurt Salad ahead of time?
Yes — you can mix everything together a couple of hours ahead and keep it covered in the fridge. Just hold the pomegranate molasses and drizzle it over right before you serve. If you add it too early, it can sink into the yogurt and the colour fades. If you're prepping for the following day, leave the tomato out and dice it fresh just before serving

What kind of yogurt should I use?
Full-fat natural yogurt is what you want here, but honestly any yogurt works — Greek yogurt, homemade yogurt, whatever you have. Greek is lovely and creamy; just loosen it with a little water before mixing as it can be quite thick. The key is full-fat — but you can go low-fat if you really want.

What do you serve this yogurt salad with?
It was born alongside slow-roasted lamb — my Lamb Ouzi — and that is still where it belongs most naturally. But it is equally at home next to my Whole Chicken Stuffed with Rice, grilled meats, or really any weekend barbecue spread. Yogurt is generous like that; it fits almost everywhere.

Can I leave out the pomegranate molasses?
You can — the salad is still delicious without it. If you'd like to add a little brightness, a small squeeze of lemon works beautifully. That said, if you do have pomegranate molasses on hand, I'd encourage you to use it. That drizzle adds a gentle sweetness and sourness that takes the whole thing to another level.

Is this a traditional Lebanese dish?
It’s grounded in Lebanese cooking — yogurt, fresh herbs, garlic, and pomegranate molasses are all deeply familiar in our kitchen. But this particular combination is my sister Nana’s. She built it her way and it became the one everyone asked for. That’s how so much of our food is made — not always from a written recipe, just from someone’s hands and instinct.