- 3 large shallots, finely chopped
- 1 1/2 cups plain 2% fat Greek yogurt
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- Kosher salt
- Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
- Drizzle shallot yogurt with more oil.
- DO AHEAD: Shallot yogurt can be made 1 day ahead. Keep chilled.