Description
A simple, creamy, and tangy Greek yogurt salad dressing that’s perfect for drizzling over greens, grain bowls, or grilled vegetables. Healthy and delicious with a light, zesty flavor.
Ingredients
Units
Scale
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1–2 tablespoons water (to thin, if needed)
Instructions
- In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, and Dijon mustard until smooth.
- Add the minced garlic and dried oregano, and whisk again to combine.
- Season with salt and pepper to taste.
- If the dressing is too thick, add 1 tablespoon of water at a time until the desired consistency is reached.
- Refrigerate for at least 15 minutes before serving to let the flavors meld.
Notes
- Use fresh lemon juice for the best flavor.
- This dressing can be stored in the refrigerator for up to 5 days.
- Great as a dip for veggies or sauce for wraps and bowls.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 1g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 2mg