Greek Yogurt Salad Dressing

Greek yogurt salad dressing became a regular in my kitchen during a week when I was trying to eat a little lighter without giving up flavor and I was experimenting with pantry staples and ended up whisking together yogurt and lemon and olive oil just to see what would happen. What I didn’t expect was how creamy and rich it tasted without needing mayo or cream and from that day it’s been my go-to for dressing almost everything.

What I love about this dressing is that it’s creamy and tangy and full of flavor while still feeling fresh and light and I use it not just for salads but also as a dip or drizzle over roasted vegetables. It’s incredibly versatile and once you try it and I think you’ll want to keep a jar in your fridge all week long too.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Greek yogurt – The creamy and tangy base that replaces heavy ingredients like mayo.
• Olive oil – Adds richness and helps the dressing emulsify beautifully.
• Lemon juice – Brings brightness and a fresh citrusy balance to the yogurt.
• Garlic – Adds depth and a subtle savory bite.
• Dijon mustard – Gives a little tang and helps bring all the flavors together.
• Dried oregano – A classic Mediterranean herb that adds earthy flavor.
• Salt – Enhances all the other ingredients.
• Black pepper – Gives it a mild heat and savory balance.
• Tools You’ll Need
• Mixing bowl – For combining all your ingredients smoothly.
• Whisk or fork – Helps blend the dressing into a creamy and unified mixture.
• Garlic press or microplane – Makes it easy to add finely minced or grated garlic.
• Measuring spoons – For getting the ingredient ratios just right.
• Glass jar with lid – Ideal for storing the dressing in the fridge and giving it a quick shake before use.

Instructions

Step 1: Combine the base ingredients

I start by scooping the Greek yogurt into a mixing bowl and then I add olive oil and lemon juice and I whisk them together until the mixture starts to smooth out.

Step 2: Add flavor

Next I grate in the garlic and whisk in the Dijon mustard and I sprinkle in dried oregano and season with a pinch of salt and freshly cracked black pepper.

Step 3: Whisk until creamy

I continue whisking until everything is fully blended and the dressing looks creamy and slightly thick and it should coat the back of a spoon easily.

Step 4: Taste and adjust

I always give it a little taste and sometimes I’ll add more lemon juice for extra tang or more pepper if I want a little more bite.

Step 5: Chill and store

If I’m not using it right away I transfer the dressing to a glass jar and store it in the fridge and it keeps well for up to 5 days and is easy to shake and use again.

Tips

For a thinner consistency I sometimes add a tablespoon of water or milk to loosen it up and make it easier to drizzle. If you like a touch of sweetness I’ve also stirred in a tiny bit of honey and it balances beautifully with the tangy yogurt and lemon.

Ways to Serve

Drizzle over fresh green salads or grain bowls.

Use it as a dip for veggie platters or pita chips.

Spoon it onto grilled chicken or fish for a zesty topping.

Stir into cooked pasta or quinoa for a creamy side dish.

Frequently Asked Questions

How long does Greek yogurt salad dressing last in the fridge?

It lasts about 4 to 5 days in an airtight jar and I always give it a shake or stir before using.

Can I use low-fat Greek yogurt?

Yes and it still works great and though the texture may be slightly less creamy than full-fat.

Is this dressing good for meal prep?

Absolutely and I often make a batch on Sunday and use it throughout the week for salads and wraps.

See You in the Kitchen

I hope you give this Greek yogurt salad dressing a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite homemade dressing board for easy access.

Happy Cooking!

Print