Light, zesty, and filled with fresh herby flavor, this Greek yogurt dressing is a fantastic addition to salads! It's also great as a dipping sauce and it comes together in just about 5 minutes.
I recently shared this quinoa artichoke salad and I think that the best part is the herby yogurt dressing.
The dressing is great on far more than just salads. While I was testing it I used leftovers as a dip with cucumber and carrots, and it's also great drizzled on grain bowls with marinated lentils. And, of course, you can keep it classic by using it as a dressing on salad greens.
Many salad dressings use sour cream or mayonnaise to add creaminess, but I wanted to develop a recipe that is a bit lighter. Greek yogurt is also gently tangy, which adds a little extra zip to recipes and pairs well with fresh herbs.
Ingredients
- Greek yogurt: Choose plain Greek yogurt. I prefer the flavor of whole milk (5% fat) Greek yogurt to non-fat yogurt, so that is what I recommend using here.
- Fresh herbs: Parsley and dill are what I'm using, but basil or peppermint would also work well.
- Green onions: AKA scallions. Just one stalk is all you need.
- Garlic: I recommend fresh garlic over garlic powder because it has a strong, zingy flavor.
- White wine vinegar: Adds a touch of acidity. I also tested this dressing with apple cider vinegar and didn't like it as much, but that might just be me. Lemon juice would be a good swap, but I recommend starting with 1 tablespoon.
- Honey: Start with just a small amount and adjust to taste.
Top tips
- Feel free to get creative with the fresh herbs. Basil and mint are great options, as are chives in place of green onion.
- According to a reader comment on social media, this dressing does work with dry herbs but note that it won't be as flavorful. I recommend using 1 teaspoon of dry herbs in place of 1 tablespoon of freshly chopped herbs.
- You can make this recipe by hand if you don't have a blender readily available. Just make sure to chop the herbs finely and mince the garlic. Better yet, grate the garlic with a microplane.
FAQ
I haven't tested this myself but I bet it will work. Plain yogurt is thinner than Greek yogurt, so I recommend waiting to add water until after blending.
I haven't found a vegan Greek yogurt that I like. If trying a dairy-free version, I recommend using vegan mayonnaise (or regular mayo if you're just dairy-free and not egg-free as well) or using coconut yogurt. Make sure to choose plain yogurt.
Storage information
Leftover dressing keeps well for 3-4 days. I typically store salad dressing in a mason jar with these lids, or in magic bullet containers.
The dressing can also be made in advance. Note that it does thicken up over time, so give it a stir before using or add a splash of water, if needed.
My favorite salad dressings
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Recipe
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Herby Greek Yogurt Dressing
Equipment
- 1 bullet blender or a small foodprocessor
Ingredients
- 5 ounce container plain Greek yogurt roughly heaping ½ cup
- 3-4 sprigs fresh parsley
- 2 sprigs fresh dill
- 1 stalk green onion
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoon honey
- ¼ teaspoon kosher salt
- 1-4 tablesoons water
Instructions
- The dressing can be made in a bullet blender, regular blend, or food processor. If making by hand, I recommend finely chopping the herbs first.
- To the blender add the yogurt, parsley, dill, green onion, garlic, white wine vinegar, olive oil, 1 teaspoon honey, and salt.
- Blend until smooth, adding water 1 tablespoon at a time to thin to a smooth, pourable consistency. I typically use 2 tablespoons of water.
- Transfer to the fridge to chill for an hour, or use immediately. Enjoy!
Notes
- Make in advance: The dressing can be made up to 24-72 hours in advance. Note that it thickens up as it chills. Just give it a few stirs and it should return to a pourable consistency. If not, add 1 tablespoon water at a time to thin.
- White wine vinegar: I tested this recipe with apple cider vinegar and found it was too strong. If you only have ACV and want to use it, I recommend starting with 1 tablespoon.
- Dry herbs: One teaspoon dry herbs can be used in place of fresh herbs, but note that the flavor will not be as strong.
- Makes roughly ¾ cup of dressing.
Robert McTiernan says
Forgot to give five stars
Cassidy Reeser says
Much appreciated!