Lemon Yogurt Dressing

A creamy, tangy dressing that’s easily customized.


  • 3 tablespoons Greek yogurt
  • A good squeeze from half a lemon plus the zest
  • 2 tablespoons olive oil
  • a pinch or two of dried herbs or about 1/2 teaspoon fresh *see note
  • Lots of black pepper, freshly ground, if possible, to taste
  • Salt, a pinch, if desired.
  • Honey or a bit of sugar, etc., if desired, to taste
  • Water, to thin to desired consistency


Add ingredients to a small jar and shake;  may need to be stirred, as well. This dressing will settle and separate upon standing, just shake back together. If the yogurt is very thick, this may seem as if it doesn’t want to come together – just add a bit of water, a teaspoon at a time.

Best if allowed to sit about an hour before serving, but if you only have a few minutes, that will do as well.


  • You really can use just about any kind of herbs you’d like. A little parsley or a few chives are great and lacking that, thinly sliced green onions will do. Sometimes I like to add a tiny pinch of cayenne pepper. If you want to take this dressing in a different direction, add in a pinch or two of Basil and/or Oregano, an Italian Seasoning Blend. Or a Greek Blend. Or maybe a bit of tarragon for a French touch.

Keywords: Salad, Salad Dressings, Olive Oil, Yogurt, Lemon

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