Why Savory Yogurt Is the Best Yogurt

It's time to take yogurt beyond fruit and granola.
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Photo by Chelsea Kyle, food styling by Anna Stockwell

A kitchen fridge without yogurt is like a kitchen pantry without olive oil. At least, in my kitchen it is. Plain, unsweetened yogurt (usually full-fat and Greek-style, but not necessarily) is an ingredient I reach for constantly as I cook. I use it for marinades, for dressings, for sauces, and, of course, I eat it for breakfast with berries and granola. But my favorite way to eat it these days is none of these. Instead, I'm eating savory yogurt bowls—drizzled with my best fruity olive oil, sprinkled with nuts and seeds, and liberally seasoned with salt and spices.

And tomatoes. Because we've had a lot of tomatoes in the Epicurious Test Kitchen recently, as well as garlic confit and the leftover garlic-infused olive oil from making it. To keep all those extra tomatoes from going bad, I roasted them in some of that garlic oil, then packed them in a jar with more oil and stored them in the fridge. Now, in the mornings, I warm some of those tomatoes up and spoon them and their earthy, garlicky olive oil on top of a bowl of yogurt. To that I add toasted pumpkin seeds and coconut chips, chili flakes, and flaky sea salt. Sometimes I add za'atar and/or some fresh chopped herbs. I don't want that jar of roasted tomatoes to ever end.

You don't need roasted tomatoes to make an amazing bowl of savory yogurt though. Look to your favorite spices and nuts, consider the possibilities of any leftover cooked veggies you have in your fridge, and start layering ingredients until you have a bowl that's to your liking. Not sure where to start? Here's some good options, all of which can be happily mixed and matched.

Photo by Chelsea Kyle, food styling by Anna Stockwell
Roasted or Raw Veggies

Tomatoes, raw or roasted, is plain yogurt's best friend. Chopped or grated raw cucumber is great, too, as are shredded or thinly-sliced carrots and radishes. Roasted or sautéed onions or garlic, squash, greens, and mushrooms are also good options. Even better if you have them leftover from dinner the night before.

Fresh Herbs or Pesto

Use any herb you like: basil, parsley, dill, mint, etc. Do you have some pesto or herb oil in the fridge? Definitely use that.

Nuts and Seeds

Because every bowl of yogurt is better with something crunchy on top, pick your favorite nuts and seeds and sprinkle generously. Go for pumpkin, sesame, and chia seeds; almonds, cashews, hazelnuts, and pistachios; or crunchy coconut chips. (I like to toast a mix of a few different nuts and seeds in a small skillet before adding them to my yogurt bowl, but you don't necessarily have to do that.) Nut and seed butters work with yogurt, too, so go ahead and add a swirl of almond butter, tahini or even hummus.

Grains

Instead of sweet granola, try raw or toasted rolled oats, or an unsweetened puffed grain cereal. Leftover cooked whole grains or quinoa can be a nice, chewy addition as well.

Salt and Spice

Never forget a sprinkling of salt: it's the finishing touch that makes everything sing. If that salt is a flaky sea salt and adds a little bit of crunch, even better. Something spicy like chili flakes or curry powder is always nice, too. For that matter, so is a few shakes of hot sauce.

Olive Oil

Unless you're using pesto or herb oil, a drizzle of your very best olive oil is the ultimate finish for a savory yogurt bowl.