Best 5 Creamy Greek Salad Dressing Recipes

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Indulge in a culinary journey to the heart of the Mediterranean with our creamy Greek salad dressing, a symphony of flavors that will transform your salads into a delightful experience. This versatile dressing, inspired by the vibrant cuisine of Greece, offers a perfect balance of tangy, creamy, and herbaceous notes. You'll find three delectable variations to suit your taste preferences: a classic creamy Greek dressing, a tangy and refreshing lemon-herb Greek dressing, and a creamy feta dressing that adds a luscious richness to your salads. Whether you're a seasoned chef or a home cook looking to elevate your salad game, these recipes will guide you effortlessly in creating dressings that will make your taste buds dance with joy. So, prepare to embark on a culinary adventure as we delve into the secrets of crafting the ultimate creamy Greek salad dressing.

Here are our top 5 tried and tested recipes!

CREAMY GREEK SALAD DRESSING



Creamy Greek Salad Dressing image

Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.

Provided by evelynathens

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 9

1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 -2 garlic clove, minced fine (depending on how strong you want your dressing)
1 teaspoon dried oregano (mediterranean)
1 tablespoon chopped fresh dill
salt & freshly ground black pepper
3/4 cup feta cheese, crumbled
3/4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)

Steps:

  • In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
  • With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
  • Chill at least 1 hour so the flavours meld.
  • Refrigerate, tightly covered.
  • This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
  • If the dressing separates, just give it a whizz in the blender again.

KITTENCAL'S CREAMY GREEK FETA SALAD DRESSING



Kittencal's Creamy Greek Feta Salad Dressing image

Plan ahead the dressing needs a few hours chilling time before serving, you may want to adjust some ingredients after you make this, I would suggest to start with the stated amounts and add in more after mixing, you may use 3 tablespoons freshly grated parmesan cheese in place of the feta cheese --- if you are not a lover of garlic then I suggest to pass this by! --- servings are only esitmated.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup mayonnaise (such as Hellman's mayonnaise, do not use salad dressing)
1 -2 medium garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 tablespoon corn syrup (or to taste, no substitutes, sugar or honey will alter the flavor and make it too sweet)
1 1/2 teaspoons dried oregano (can use more)
1 teaspoon dried parsley
1/4 cup crumbled feta cheese
salt & freshly ground black pepper

Steps:

  • In a food processor or blender process all ingredients together except the salt and pepper until blended and smooth.
  • Add in a little more crumbled feta cheese if you prefer a chunky-style dressing.
  • Season with salt and black pepper.
  • Refrigerate for at least 2 or more hours before serving.

Nutrition Facts : Calories 217.4, Fat 18.6, SaturatedFat 3.8, Cholesterol 16, Sodium 328.7, Carbohydrate 12.1, Fiber 0.2, Sugar 3.8, Protein 1.7

CREAMY GREEK SALAD DRESSING



Creamy Greek Salad Dressing image

A couple of my favorite Greek restaraunts of all time serve their salads with a creamy Greek dressing. I assumed it was a common occurance until I started searching for recipes so I could duplicate it at home. I'm so happy to have finally found one on this site (Recipe #59898)! All the non-creamy dressings are too tart for me (and believe me, I've tried several)...this one hits the spot!! The credit for this recipe should be given to evelyn/athens...mine is only a slight modification of hers. (Mine includes homemade buttermilk and less feta.)

Provided by Robyns Cookin

Categories     Salad Dressings

Time 10m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

1/2 tablespoon white vinegar or 1/2 tablespoon lemon juice
1/2 cup skim milk
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried dill
salt and pepper
1/4 cup feta cheese, crumbled

Steps:

  • In a small bowl, combine the milk and vinegar or lemon juice. Let sit for 5 minutes. (This process will produce buttermilk. Alternatively, you can just use 1/2 c "real" buttermilk, but I use this method because I never have the real stuff on hand.).
  • Meanwhile, combine the remaining ingredients in a blender or food processor.
  • With the blade running, slowly pour in the buttermilk and blend just until thickened (if you over-blend, it will curdle).
  • Cover tightly and chill well before serving so the flavors have a chance to meld.
  • Dressing will keep for about 4 days (though it may need another whirl in the blender / food processor if it separates).

Nutrition Facts : Calories 142.1, Fat 14.6, SaturatedFat 2.6, Cholesterol 4.5, Sodium 62.1, Carbohydrate 2, Fiber 0.1, Sugar 0.7, Protein 1.4

GREEK SALAD SANDWICH WITH CREAMY LEMON DRESSING



Greek Salad Sandwich With Creamy Lemon Dressing image

Make and share this Greek Salad Sandwich With Creamy Lemon Dressing recipe from Food.com.

Provided by Rinshinomori

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

1 garlic clove
3 tablespoons mayonnaise
2 teaspoons grated lemon zest
1 lemon, juice of, fresh
1 tablespoon red wine vinegar
2 tablespoons greek extra virgin olive oil
salt & freshly ground black pepper
1/2 English cucumber, peeled
1/2 cup greek black olives (without pits)
1 cup grape tomatoes, sliced in half
1 small red onion, halved and thinly sliced (optional)
2 tablespoons fresh oregano or 1 teaspoon dried oregano
1/4 cup crumbled feta
1/4 head romaine lettuce, thinly sliced
4 naan bread or 4 pita bread
3 tablespoons finely chopped fresh flat leaf parsley
1 teaspoon grated lemon zest (optional)

Steps:

  • Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
  • Slice cucumber lengthwise and slice very thinly into half rounds. Combine the cucumber, olives, oregano, tomatoes, onion, feta, and romaine in a bowl. Add some of the dressing and toss to coat, season with salt and pepper.
  • Spread some of the dressing over the entire surface of the bread, top with some of the salad and sprinkle some grated lemon zest and chopped parsley. Roll and eat or serve open face on a large plate.

GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING



Greek Lamb Salad With a Creamy Yogurt Dressing image

I have had this recipe for years and originally think it came from one of those small grocery store check out counter cookbooks. Back in the days, I hand wrote recipes I liked and often tossed the rest of the book. Even when I catered, I wrote each recipe by hand - crazy I know. Well, I am slowly going through a few old boxes and found this last night. I love lamb and Greek flavors and this just makes a great main dish salad. I use to rate my recipes and this has 4 stars which meant great, so I hope I feel the same way. I love salads and often have them for dinner, maybe with a cup of soup or just a nice slice of bread. It is a good way to eat your protein, vegetables with a bit lighter approach. For this particular recipe, I prefer a mix of mostly spinach with just a little romaine for crunch, but you can really use any mix you want. Grilled lamb (or pan seared), chickpeas, cucumber, red onion, garlic, olives, raisins and of course the yogurt dressing for a nice twist on an average salad. You can garnish with feta cheese if you like. Serve with grilled pita chips.

Provided by SarasotaCook

Categories     < 60 Mins

Time 45m

Yield 4 Main Salads, 4 serving(s)

Number Of Ingredients 25

1/2 lb boneless lamb chops, cut into thin strips
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh rosemary, minced fine (1/2 teaspoon dried, but fresh works best if possible)
1/4 teaspoon dried oregano
1 pinch red pepper flakes
6 cups fresh Baby Spinach (note ( you could always use a mixed bag of greens as well for both the spinach and the red leaf)
2 cups lettuce, red leaf cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
2/3 cup seedless cucumber, peeled and diced
1 small red onion, cut in quarters and thin sliced
1/4 cup kalamata olive, cut in half (black olives will also work)
1/8 cup golden raisin
1/8 cup dried tart cherry
2/3 cup plain yogurt
1/4 cup scallion (white and green parts)
1 teaspoon minced garlic
1/2 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 pinch salt
1 pinch pepper
grilled pita chips
feta cheese (optional)

Steps:

  • Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
  • Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
  • Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
  • Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
  • Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
  • Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.

Tips for Making the Best Creamy Greek Salad Dressing:

  • Use high-quality olive oil: The quality of the olive oil you use will make a big difference in the taste of your dressing. Look for extra-virgin olive oil that is fresh and has a fruity aroma.
  • Use fresh herbs: Fresh herbs will give your dressing the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Use full-fat yogurt: Full-fat yogurt will give your dressing a creamy and rich texture. If you use low-fat or non-fat yogurt, your dressing will be thin and watery.
  • Don't overdress your salad: A little bit of dressing goes a long way. When you add too much dressing, it will weigh down your salad and make it soggy.

Conclusion:

Creamy Greek salad dressing is a delicious and versatile dressing that can be used on a variety of salads. It is easy to make and can be tailored to your own taste by adjusting the amount of herbs, garlic, and lemon juice. Whether you are looking for a light and refreshing dressing for a summer salad or a creamy and flavorful dressing for a hearty winter salad, creamy Greek salad dressing is a great choice.

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