Greek Yogurt Salad Dressing
Apr 28, 2026
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This Greek yogurt salad dressing comes together in 5 minutes with six ingredients: Greek yogurt, olive oil, lemon juice, garlic, oregano, and salt. It is creamy, slightly tangy, and full of flavor, and it has no mayonnaise, which makes it lighter than most creamy dressings without sacrificing anything in texture or taste. It works on salads, drizzled over roasted vegetables, or spooned alongside grilled meat as a sauce.
I developed this based on the bright, clean flavors that show up all over Greek cooking: lemon, oregano, good olive oil. Nothing complicated, nothing you do not already have in your kitchen.
Whisk or Blender?
Both work, but they give you slightly different results. If you whisk everything together in a bowl, the dressing stays thicker and creamier, which is good for heartier salads or when you want it to cling to vegetables.
If you blend it, it becomes a little runnier and more pourable, which works better as a drizzle or a sauce. Neither is wrong; it just depends on how you are using it.
How to Use Greek Yogurt Dressing
This dressing is versatile enough to use in several ways. It is excellent on a Mediterranean cucumber salad or a crunchy cabbage salad, where the creaminess balances the crunch of the vegetables really well. It also works beautifully on a creamy cucumber salad in place of a standard yogurt dressing.
For roasted vegetables, drizzle it over zucchini, carrots, or cauliflower straight from the oven. The warmth of the vegetables and the cool tanginess of the dressing work really well together. It can also double as a sauce alongside grilled chicken or lamb.
It keeps well in an airtight jar in the fridge for up to a week. Stir well before each use as it will thicken slightly as it sits.
Frequently Asked Questions
Yes, it is a great make-ahead dressing. It actually gets a little better after a day in the fridge as the flavors develop.
Fresh dill or mint are both wonderful additions if you want to vary the flavor. Dill takes it in a more Turkish direction; mint gives it a fresher, lighter quality.
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Greek Yogurt Salad Dressing
Ingredients
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 lemon, juice of
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- 1 clove garlic, minced
Instructions
- Add all ingredients to a bowl and whisk until smooth and combined. Taste and adjust: more lemon if you want it tangier, a pinch more salt if needed.
- For a thinner, more pourable dressing, blend everything together in a small blender or food processor instead.
- Store in an airtight jar in the fridge for up to a week. Stir well before serving.
Notes
- Whisking gives a thicker, creamier result. Blending gives a thinner, more pourable consistency.
- Works on salads, roasted vegetables, and as a sauce alongside grilled chicken or lamb.
- Stir well before each use as it thickens in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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