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Creamy Greek Yogurt Dressing

5 stars based on 14 votes


This light, tangy and creamy yogurt dressing is featured in the April/May (2015) issue of Fine Cooking and comes from chef Ana Sortun, who owns the celebrated Eastern Mediterranean restaurants Oleana and Sofra in Cambridge, Massachusetts. Sortun pairs the dressing with a Shredded Romaine, Arugula & Cucumber Salad but I can tell you it’s delicious on just about anything, even grilled meats. I love it so much that I already bought Sortun’s cookbook, Spice: Flavors of the Eastern Mediterranean, and am thinking about making a pilgrimage to Cambridge :)


It’s a cinch to make. You simply whisk all of the ingredients together.


Then pour over salad greens and enjoy.



Creamy Greek Yogurt Dressing

Servings: About 1 cup, enough for 4-5 salads


  • 2 tablespoons fresh lemon juice, from one lemon
  • 1 tablespoon white wine vinegar, best quality such as Lucini
  • 1-1/2 teaspoons sugar
  • 1 teaspoon minced garlic, from about 2 cloves
  • 1/2 cup plain whole milk Greek yogurt
  • 1/3 cup extra virgin olive oil, best quality such as Lucini
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried dill


  1. Combine all of the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

Nutrition Information

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  • Per serving (5 servings)
  • Calories: 128
  • Fat: 12g
  • Saturated fat: 1g
  • Carbohydrates: 3g
  • Sugar: 2g
  • Fiber: 0g
  • Protein: 2g
  • Sodium: 247mg
  • Cholesterol: 4mg

Reviews & Comments

  • 5 stars

    Your yogurt dressing is amazing! Thank you for ending my long journey to recreate a delicious version of the varieties I tasted this summer in Austria and Germany.

    - Roxanne Eisel on October 26, 2016 Reply
  • 5 stars

    I went on a family vacation to Austria and Germany this summer. I had a salad with yogurt dressing everyday. The dressings from various restaurants all tasted a bit different, but delicious. When I returned to the states it was a challenge to find an equally delicious recipe. Thank you for ending my search! I will absolutely adopt your delicious yogurt dressing recipe as a staple in my house.

    - Roxanne Eisel on October 26, 2016 Reply
  • 5 stars

    We love this recipe! I first tried it as is but skipped the dill because we didn’t have at that moment…. it lacked something so I added two teaspoons of dijon mustard which made is super yummy…

    We’ve recently gone dairy free and I just substitute the greek yogurt with a smaller amount of rice milk and it still comes out yummy…

    - Sunette on October 14, 2016 Reply
  • 4 stars

    I love this and is way better than bottled stuff. I also used it with a Greek pasta salad I made with orzo instead of pasta. The dressing was delicious in that.

    - Stuti on October 7, 2016 Reply
  • 5 stars

    Since I’m not a fan of dill, I substituted dried basil. Also used fat-free Greek yogurt. Fabulous!

    - Shirley LaFleur on October 6, 2016 Reply
  • 5 stars

    Jenn, I’ve made several delicious recipes from your blog since discovering it a few months ago. This was another winner. For those who want an even more healthy version, I used fat-free yogurt, half the amount of olive oil the recipe calls for, and just a pinch of sugar. It was a lighter, less rich version than the original, but still very, very good.

    - Annabelle on August 9, 2016 Reply
  • I’m asked to make a macaroni salad and I”m looking for a lighter dressing. Do think this dressing will work?

    - Brenda on July 2, 2016 Reply
    • Hi Brenda, I may try it first to be certain, but I think it would work nicely!

      - Jenn on July 3, 2016 Reply
  • 5 stars

    Made this last night and LOVED it. I’ve had trouble emulsifying yogurt dressings before but this was a dream. My lemon was extra juicy so I skipped the vinegar, and I used dried mint and thyme for the spices. I did end up thinning with a T or so extra olive oil to my desired consistency with no trouble. Used it for a green salad with avocado, red pepper, cauliflower, Cerignola olives and chickpeas (marinated with lemon, mint, cumin), which may sound pretty random but it was delicious.

    Incidentally, I live a few minutes’ walk from Oleana and love Anna Sortun’s cooking. I prefer Sarma these days but they’re both amazing–worth the trip! Fun surprise to see this was hers, thank you so much for sharing and documenting the process so clearly :)

    - Margaret on May 12, 2016 Reply
  • 5 stars

    Your Creamy Greek Yogurt dressing is delicious and easy to put together with staple items in my kitchen! I look forward to sampling your other recipes!! Mahalo, Jo-Ana Suchanski

    - Jo-Ana Suchanski on January 5, 2016 Reply
  • 5 stars

    I love white pepper in this recipe. Start small, 1/8 tsp, because white pepper has a different flavor from the black. Gradually add more to taste. I also don’t add dill.

    - Katy on November 1, 2015 Reply
  • 5 stars

    Jenn, I know you stated that the dressing keeps well for 3-4 days. But how long can it last in the fridge (meaning, probably won’t get me sick)? Thanks!

    - Monique on September 17, 2015 Reply
    • About a week :)

      - Jenn on September 17, 2015 Reply
  • would this work with shredded chicken in a crock pot?

    - Mary on August 10, 2015 Reply
    • Hi Mary, Unfortunately, I don’t think that would work. Sorry!

      - Jenn on August 10, 2015 Reply
  • 5 stars

    I made this without the dill because I didn’t have any but it was still YUMMY! Put it on a mixed green salad and my husband said, “Keep this recipe.” I think this would be good drizzled over fresh fruit too. Thanks for such a simple and delicious recipe.

    - Patty Eilers on August 9, 2015 Reply
  • 5 stars

    Really easy and tasty recipe!

    - Sonny Lovegood on May 12, 2015 Reply
  • Can you substitute white champagne vinegar?

    - To y on April 29, 2015 Reply
    • Yes, absolutely — I believe that was actually called for in the original recipe :)

      - Jenn on April 29, 2015 Reply
  • 5 stars

    Can I substitute wine vinegar for Nakano natural wht rice vinegar?

    Thanks! I’m in California and love your blog. I tell all my friends and hope someday you do a cookbook

    - Tricia drury on April 29, 2015 Reply
    • Thanks so much, Tricia :) Should be fine to use rice vinegar. Enjoy!

      - Jenn on April 29, 2015 Reply
  • What kind of salt do you use?

    - marjory on April 23, 2015 Reply
    • Hi Marjory, I like sea salt but table salt is fine too.

      - Jenn on April 23, 2015 Reply
  • Can you use non fat Greek yogurt?

    - Toby on April 20, 2015 Reply
    • Hi Toby, I think low fat would be okay, but I probably wouldn’t use nonfat.

      - Jenn on April 21, 2015 Reply
  • I’ve been asked to bring potato salad to a pot luck. Do you think this dressing would be good on cooked redskin potatoes?

    - Jill on April 16, 2015 Reply
    • Hi Jill, I would try it first to be sure, but yes I do think it would be delicious. It’s very light but has lots of flavor.

      - Jenn on April 16, 2015 Reply
  • Ana Sortun is AMAZING. Her new restaurant, Sarma, is even better than Oleana, both of which are just fantastic. I also recommend Sofra – a perfect lunch spot. I saw her speak about becoming a chef and it was really inspirational. Her restaurants are worth the trip!

    - Sally on April 15, 2015 Reply
  • Ana Sortun’s restaurants are worth the trip! I recommend Sofra for lunch or coffee and a baked treat, and then Oleana for dinner. Just make sure you get a reservation at Oleana in advance as it is very popular! Thanks for sharing this recipe – I’m definitely going to try it!

    - Susan B. on April 15, 2015 Reply
    • 5 stars

      This salad dressing is delicious! Mine turned out on the thick side. I thinned it with olive oil. Absolutely fantastic and a keeper. thanks.

      - Pam on April 28, 2015 Reply

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