Kalamata Yogurt Sauce Recipe
A 5-minute yogurt sauce recipe assembled with fresh herbs, briny Kalamatas, and tangy Greek yogurt is delish for dipping and on sandwiches.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
As a dipping sauce for crudités and warm pita, or as a condiment for a lunchtime sandwich, yogurt sauce is a fabulously healthy alternative to bottled dressings or full-on mayonnaise and offers up bunches of flavor depending on what you elect to mix in.
Plain Greek yogurt will assume the flavor(s) of whatever you add to it. For a savory dipping sauce or condiment, consider fresh lemon juice and lemon zest, chopped fresh mint or tarragon, olive oil, heavy cream, sour cream, or a teaspoon of mayonnaise for added tanginess, chopped sweet or dill pickles, roasted and mashed garlic cloves, finely diced English cucumbers, minced capers, chopped fresh dill, or in the case of today’s recipe, briny Kalamata olives.
Kalamata Yogurt Sauce Recipe
You needn’t own a fancy food processor for this one. Grab a small bowl and bust out your chopping block and prepare to stir together a homemade sauce that’ll dress everything from salads and sandwiches to crudités and chip platters. I’m spooning it atop these masterpiece salmon sliders for a quick lunch break.
Do You Have All You Need for My Kalamata Greek Yogurt Sauce Recipe? Check the List!
- Greek yogurt, may be full fat or 2% whichever your preference
- extra-virgin olive oil
- pitted Kalamata olives and a couple of tablespoons of the brine
- fresh mint leaves
- sea salt
- black pepper
How This Recipe Came About…
When I travel, I am inspired by foods experienced outside my ‘normal.’ Such is this recipe for a lovely yogurt sauce made savory and altogether aromatic with the addition of finely diced Kalamata olives and fresh mint.
Blame the need for the sauce on these colossal salmon sliders pictured herein. Lovely Mediterranean-flavored salmon is portioned atop sweet Hawaiian rolls and crisp romaine leaves, with sweet roasted peppers and a bright parsley pesto.
This sandwich was first served to me in St. Augustine, Florida, and I never forgot how great it tasted. To balance correctly with the Hawaiian rolls, a side of tasty sauce was offered so I could lather things up.
This was one of the first sandwiches I managed to replicate upon arriving home, but…I made it even better. Now, I use my own recipe for salmon and make enough so that I’ll have leftovers for THESE lil’ sandwich sliders.
Not sharing the Kalamata yogurt sauce recipe feels kind of selfish…it makes this tiny sandwich. The Hawaiian rolls are the other secret to the success of this slider. Seriously, altogether, this is like a party in your mouth…
What Can I Eat Kalamata Yogurt Sauce With?
Aside from these spectacular little sliders, think any fish, any sliced raw vegetable, or any cold lettuce or pasta salad. Seriously, it’s that versatile. Keep it handy when serving heavily seasoned or spicy meat Gyros.
Here at home in Charleston, South Carolina, I whisk this together every time I serve my spicy beef and pork tacos. I break up the heat with some crushed pineapple and this Kalamata yogurt sauce and oh my word!
How to Make This Yogurt Sauce Recipe?
Begin by chopping the olives and finely chopping the mint. The main ingredient here is the Greek yogurt and it can be full fat, 2%…whatever your preference.
Add the plain yogurt to a small bowl and to it add a tablespoon or two of mayonnaise (I don’t measure), a light drizzle of extra-virgin olive oil, and just about 2 or 3 tablespoons of the brine from your olives.
Whisk until smooth. At this point, your sauce is thin, wispy, and ready for flavoring.
I go with a big pinch of salt, the chopped Kalamatas, and the finely chopped mint leaves. Taste the sauce. Add black pepper if required and adjust the mayonnaise and olive brine if you feel like you want to taste more of one or the other.
Modifying the Norm to Make It Not Entirely Average…
I have assembled this sauce as a garlic yogurt sauce several times, both with and without the Kalamatas. For this, either microplane a large raw clove of garlic and add it to the yogurt-mayonnaise mixture or roast several cloves until they are caramelized and mash well before stirring in.
Like the olives but need additional zing? Stir in some chili powder or hot sauce to taste and enjoy as the perfect complement to straight-from-the-grill fresh veggies.
Kalamata Yogurt Sauce Recipe
- wire whisk
- small bowl
- sharp chopping knife
- 1/2 cup Greek yogurt full fat or 2%, your preference
- 1 – 2 tablespoons mayonnaise
- 1 teaspoon extra-virgin olive oil
- 1/3 cup Kalamata olives pitted; chopped
- 2 – 3 tablespoons brine from the olives
- 2 tablespoons mint leaves fresh; finely chopped
- sea salt to taste
- black pepper to taste
- To a small mixing bowl, add the plain yogurt and 1 or 2 tablespoons of mayonnaise, the extra-virgin olive oil, and 2 or 3 tablespoons of the brine from the olive jar. Whisk until smooth. Taste and adjust mayonnaise and/or olive brine accordingly.
- Next, add a big pinch of salt, the chopped Kalamatas, and the finely chopped mint leaves. Stir well to combine. Taste the sauce again and add black pepper if required. Adjust salt if necessary.
If You Like This Recipe…
…you might also like:
These sliders are mouthwatering! I love the cool, creamy yogurt sauce…it can go with so many dishes and a perfect dressing too! Yum!
This sauce sounds really good! Thanks for sharing at the What’s for dinner party. Hope your week was amazing.
Didn’t make sliders, but did have 2 lovely salmon filets ready to go last night. This sauce was a delightful change for a sauce, made even more so because we are lovers of all things olives. Thanks, Jenny, and keep those recipes coming!! I’m working my way through them, slowly but surely.
Miss Nikki, you spoil me with this sweet compliment and I LOVE IT!!! I swear it IS the olives in this sauce that make it. It’s not overwhelming and won’t stand out in terms of a flavor profile when it’s the fish you want to shine 🙂 x – Jenny