Greek Yogurt Salad Dressing

This Greek Yogurt Salad Dressing is light yet creamy, packed with simple Mediterranean flavors. Made with thick Greek yogurt, red wine vinegar, lemon juice, extra virgin olive oil, oregano, a touch of honey, and garlic.

It's a fresh, vibrant, and incredibly easy salad dressing to make. And the best part is that it's as creamy and delicious as mayonnaise yet healthier. Another great example of substituting mayo with yogurt is this flavorful Potato Egg Salad with Greek Yogurt.

Table Of Contents

• Why You'll Love This Yogurt Salad Dressing
• Ingredients
• How To Make
• Storing
• Serve With
• Recipe

Why You'll Love This Yogurt Salad Dressing

• It's creamy but not overly thick. You can adjust creaminess to your liking by adding more yogurt.
• Perfectly tangy. The vinegar, lemon, and yogurt will add a delicious tang to every salad.
• Truly appetizing. The small amount of raw garlic it contains brings on the appetite without making it too heavy!
• Herby and aromatic. The dried oregano and the lemon zest give that unmistakable Greek flavor.
• Goes with everything. It goes well with almost any ingredient you can think of adding to a salad.
• Healthier than Mayo. It's as creamy and delicious as a mayo dressing yet healthy!

Ingredients

• Extra-virgin olive oil. The base of every Greek salad dressing. Using extra virgin oil ensures a full-bodied flavor and nice thickness.
• Greek yogurt. You can use full-fat or low-fat. For this recipe, I use full-fat strained Greek yogurt. If you use a lighter yogurt, you might need to add more to achieve a nice creaminess.
• Mustard. Use a mild yellow mustard for this recipe.
• Honey. Just a small amount to balance out the acidity. You can substitute with maple syrup.
• Garlic. Again, just a small amount to add flavor. I use a small raw garlic clove, or for less sharpness, use garlic powder.
• Dried oregano. You can swap with dried thyme if you like, or dried dill for a subtler flavor.
• Lemon Juice + Zest.

How To Make

To make this easy yogurt salad dressing, whisk everything together except the olive oil in a mixing bowl, then gradually pour in the olive oil while whisking constantly. Or use an immersion blender to blend all ingredients at once.

Storing

Store this yogurt dressing in a small salad bottle or in a squeeze bottle in the fridge for up to a week. Shake well before using to recombine it.

Keep in mind that if you use cold-pressed extra virgin olive oil, it will thicken the dressing further when refrigerated. So it's best to take it out of the fridge 15 minutes prior to serving. Especially if you use a squeeze bottle so it can come out smoothly.

Serve With

This Greek yogurt salad dressing pairs amazingly with green salads such as Maroulosalata, as well as with beets or potatoes. Serve it over this Simple Beetroot Salad or Herby Greek Potato Salad for extra creaminess.

Use it as a spread for wraps, sandwiches, Greek sausage hot dogs, or even burgers. Or even try it as a dip with healthy oven fries, or Keftedakia.

Recipe