Description
A light, tangy, and creamy Greek yogurt salad dressing recipe that’s quick to make and perfect for drizzling over salads, bowls, or grilled veggies.
Ingredients
Units
Scale
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey (optional)
- Salt and pepper to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, and Dijon mustard.
- Add minced garlic, honey (if using), salt, and pepper. Mix until smooth and creamy.
- Stir in fresh herbs if desired.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 15 minutes before serving for best flavor.
Notes
- Use full-fat Greek yogurt for the creamiest texture.
- Store in an airtight container in the fridge for up to 5 days.
- Great as a dip for veggies or a sauce for grilled meats.
- Add a splash of water or milk to thin if needed.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg