Every once in a while I make a sauce or dressing so good, I become a little obsessed with it and put it on everything and anything. I blend it on repeat, producing bigger batches each time. My current obsession is this Basil Poppy Seed Yogurt Dressing. The inspiration was from a salad I enjoyed while in California. At a hot springs resort, I ordered the Summer Panzanella because I’ll eat anything full of stone fruit and tomatoes, especially when in season in Napa County. I was honestly hesitant about the dressing, described as “poppy seed vinaigrette” as it signaled the 1980s when our fridge saw a few bottles of this stuff, loaded with sugar and thick with trans fats. I wasn’t prepared for how deliciously light the 2022 Calistoga Springs version of this dressing would be and how it would perfectly complement the peaches, plums, and tomatoes. The chunky roll cut cucumber pieces were a nice addition and the crusty sourdough croutons were saturated just the right amount.

I ate lots of delicious foods while vacationing in California this July, but this salad was one of just two things I attempted to recreate since. Perhaps it was that we returned home to a heat wave, or that my cooking stamina remains limited as I recover from hand surgery, or that the peaches have been off the charts this July.

My aim was a creamy dressing but not heavy and gloppy like the versions I remembered from my childhood. I also wanted a slight acidity to balance the sweet fruits. Without a recipe as my guide, I tested the combination of plain yogurt, lemon juice and olive oil. It succeeded as intended. And since I had extra basil on hand, and was considering the pairing with peaches and tomatoes, I blended some leaves into the dressing itself. This could work equally well with cilantro or mint. Just be cautioned that mint will start to brown more quickly once blended and combined with an acid.

This Basil Poppy Seed Yogurt Dressing comes together in a flash. I purée everything together in a blender until smooth (see the video on my Instagram). Taste and adjust for salt or sweetness or add more basil if you like. Then use immediately or pour into a jar and refrigerate. It stores well for up to 2 weeks, assuming your yogurt is fresh.

Basil Poppy Seed Yogurt Dressing

What You Need:

• ¾ cup plain whole milk yogurt

• ¼ cup freshly squeezed lemon juice

• ¼ cup extra virgin olive oil

• 2 tablespoons blue poppy seeds

• ½ cup fresh basil leaves

• ½ teaspoon honey

• A few pinches kosher salt

What You Do:

1. Combine all ingredients in a blender and purée until smooth.

2. Stop and scrape down the sides. Taste and adjust salt, acid or sweetener to your desired taste. Purée a few seconds more.

3. Transfer to a glass jar and seal. Store in the fridge for up to 2 weeks.

Endless Uses for your Basil Poppy Seed Yogurt Dressing

• Salad of Stone Fruit, Cucumbers, Cherry Tomatoes and Pita Chips. Garnish with Basil and a dollop of ricotta if you desire.

• Grilled Bok Choy***

• Salad of Sweet Corn, Cucumbers, Tomatoes and Sliced Grilled Pork

• Grilled Chicken

• Tomato Sandwiches

• Quinoa & Snap Pea Salad

• Noodles or Zoodles