This Creamy Balsamic Dressing is made with Greek yogurt. Greek yogurt gives it the right amount of thickness and smooth consistency, and it’s healthy!
It’s got all the sweet, tangy, and savory all at the same time. It comes together in just 5 minutes, and it’s make-ahead friendly.
We love using this creamy balsamic dressing in salads or to marinate chicken. It’s a multi-purpose dressing that takes any dish to a whole new level!
I love simple and easy salad dressings that I can make in just 5 minutes. When it’s that easy, there’s no need to use store-bought salad dressings. This homemade Creamy Balsamic Dressing is my go-to dressing because it goes really well with almost anything!
I love serving my Strawberry Chicken Salad with this creamy balsamic dressing. It’s the perfect dish to pair it with!
Here’s why I absolutely love this dressing:
- It’s sweet, tangy, and savory all at the same time! The addition of honey and seasoning (salt, pepper, garlic powder) add lots of flavors.
- It takes just 5 minutes to make.
- The consistency is just right: perfectly thick but also smooth.
- It’s make-ahead friendly.
I also like using creamy honey balsamic dressing on Caprese Skewers and Italian Chopped Salad. It’s also great to make sandwiches super flavorful – try it on my Focaccia Turkey Sandwich or Grilled Vegetable Sandwich!
It’s also a multi-purpose dressing and marinade. I use it as a meat marinade, pasta salad dressing, sauce for sandwiches, and so much more. In this post, I share lots of great pairing and serving ideas, recommended salad combinations, and other creative uses for this creamy balsamic dressing.
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Made with Greek Yogurt
What I love most about this creamy balsamic dressing is that it’s made with Greek yogurt, which makes it perfectly thick, creamy, and smooth. There’s no mayo or sour cream here, so it’s much healthier and better for you.
The great thing about Greek yogurt is that it has a very neutral taste, so it preserves the sweet and tangy taste of the balsamic vinegar. Plus, Greek yogurt gives the dressing a smooth and silky consistency.
Greek yogurt also helps to balance out the natural vinegar-y taste of the balsamic vinegar. This creamy balsamic dressing tastes light and refreshing!
Ingredient Notes
- Balsamic vinegar: Use good quality balsamic vinegar for best results.
- Extra virgin olive oil: Choose good quality olive oil for best results.
- Plain Greek yogurt: Make sure it’s plain (unsweetened, unflavored). Plain non-Greek yogurt works too, but use less.
- Dijon mustard: It helps to emulsify (fully combine) the oil and vinegar. Without it, the dressing would separate easily, so don’t skip this ingredient.
- Honey: To sweeten it. Balsamic vinegar and honey go really well together, and neutralizes the strong balsamic flavors.
- Garlic powder, salt, and pepper to taste
Step-by-Step Instructions
Step 1 | Combine all ingredients in a mason jar
In a mason jar, combine all the dressing ingredients. If you’re unsure how much salt and pepper to add, you can do that at the end, to taste.
Step 2 | Shake vigorously until emulsified
Seal the mason jar and shake vigorously until emulsified (fully and uniformly combined). Shaking it vigorously helps the oil and vinegar mix properly.
Instead of a mason jar, you can also use a salad dressing shaker. Or whisk everything vigorously with a regular whisk, or use a blender. Up to you.
Tip: “Emulsified” means to fully combine two ingredients that don’t mix naturally (oil and vinegar, in this case). You need an “emulsifier” ingredient to achieve this, such as mustard. So, don’t skip the mustard.
Make Ahead and Storage Tips
You can make this creamy balsamic dressing up to 5 days in advance and store in the fridge in a sealed mason jar or container.
Once refrigerated, it’s likely that the dressing will solidify and separate, that’s normal. Simply let the dressing sit at room temperature for 15-20 minutes and then shake vigorously until fully combined again.
Quick tip: Pick yogurt with a longer expiration date to keep it as fresh as possible. If your yogurt expires soon, the dressing may not last as long.
Pairing and Serving Ideas
I love dressing my salads with creamy balsamic dressing. Here are some of faves:
- Strawberry Chicken Salad, my absolute favorite salad to pair with this dressing!
- Grilled Peach Salad
- Grilled Vegetable Platter
- Caprese Salad by Natasha’s Kitchen
- Italian Chopped Salad
- A simple strawberry spinach salad (spinach, strawberries, dried cranberries, pecans)
Other salad combinations that go really well with creamy balsamic dressing:
- Mixed greens, cucumber, avocado, thinly sliced red onions, dried cranberries, pecans
- Romaine lettuce, cherry tomatoes, cucumber, shredded carrots
- Mixed greens, strawberries, blackberries, blueberries, mozzarella pearls
- Burrata cheese, mixed greens heirloom tomatoes
- Basil, artichoke hearts, prosciutto
Other Great Ways to Use the Dressing
This creamy balsamic dressing is a multi-purpose dressing, which I absolutely love!
- Marinade for meats: Best for chicken, but also goes with steak and pork chops. Try grilling or pan-searing chicken breasts!
- Dressing for pasta salads: Try an Italian-inspired pasta salad, Caprese style with tomatoes, basil, and fresh mozzarella.
- Drizzle on sandwiches: Try it on my Focaccia Turkey Mozzarella Sandwich or Grilled Vegetable Sandwich!
- Drizzle over Caprese Skewers
Other easy and delicious dressings you may like:
Recipe FAQs
No. You can just use a mason jar or a salad dressing shaker. However, if you prefer to use one, that’s totally fine. I recommend this blender.
It means to fully combine two ingredients that don’t mix naturally (oil and vinegar, in this case). You need an “emulsifier” ingredient to achieve this, such as mustard. So, don’t skip the mustard, or the dressing may separate.
Yes! Make it up to 5 days in advance, and refrigerate in a sealed container.
It’s normal for oil-based dressings to separate, especially once it’s been refrigerated. Simply shake it vigorously for a few seconds to combine again. If it’s solidified from refrigeration, let it sit at room temperature for 15-20 minutes first.
Yes, but use less. Regular plain yogurt isn’t as thick as Greek yogurt.
Tips for Success
- Shaking oil-based dressings vigorously is essential to allow the oil and vinegar to emulsify (fully combine). Use a mason jar or a salad dressing shaker. You can also use a blender.
- Mustard is an essential ingredient in this dressings. It acts an an “emulsifier.” Without it, the balsamic dressing may separate.
- Pick yogurt with a longer expiration date to keep it as fresh as possible. If your yogurt expires soon, the dressing may not last as long.
- If the dressing separates (that’s normal for oil-based dressings), simply shake it vigorously for a few seconds to combine again. If it’s solidified from refrigeration, let it sit on the counter for 15-20 minutes first.
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Creamy Balsamic Dressing (with Greek Yogurt)
Equipment
- Salad dressing shaker if not using a mason jar
- Blender optional
Ingredients
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- ⅓ cup plain Greek yogurt
- 1 teaspoon dijon mustard
- 1 to 2 teaspoons honey - to taste
- Garlic powder to taste
- Salt and pepper to taste
Instructions
- Combine all ingredients in a mason jar. Seal mason jar and shake vigorously until emulsified (fully combined). Note: You can also use a salad dressing shaker or a blender, based on your preference.
- Serve immediately or store in the fridge in a sealed container for up to 5 days. See notes below for serving ideas.
Notes
- Use plain Greek yogurt for best results. You can also use regular plain yogurt, but use less since it’s not as thick as Greek yogurt.
- Pick yogurt with a longer expiration date to keep it as fresh as possible. If your yogurt expires soon, the dressing may not last as long.
- Use good quality olive oil and balsamic vinegar.
- Don’t skip the dijon mustard. It helps to emulsify the dressing (combine the oil and vinegar).
- Use a mason jar or salad dressing shaker to shake all the ingredients vigorously. It will really help combine everything fully for a smooth and creamy dressing. You may also use a blender, up to you.
- Make-ahead and storing: Refrigerate in a sealed container for up to 5 days.
- It’s normal for oil-based dressings to separate, especially once it’s been refrigerated. Simply shake it vigorously for a few seconds to combine again. If it’s solidified from refrigeration, let it sit at room temperature for 15-20 minutes first.
- Greek yogurt: Plain yogurt, but use less since it isn’t as thick as Greek yogurt.
- Garlic powder: 1 clove finely minced garlic.
- Add-ons: Italian seasoning.
Cathy S says
Great recipe. To make it easier I thread the peaches on skewers for easy flipping!
Tania says
Thank you!