Creamy Balsamic Greek Yogurt Dressing

4.7 from 50 votes
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Up your salad game with this Creamy Balsamic Dressing. It’s just as rich and delicious as anything you can get in a restaurant or from a bottle, but this Greek yogurt salad dressing is lighter and made with just five simple and gluten free ingredients. It may be homemade, but it’s still easy – just shake up this smooth balsamic vinaigrette in minutes!

Love balsamic in your condiments? Try Balsamic Ketchup or Balsamic BBQ Sauce!

Creamy balsamic dressing dripping off a spoon into a jar.

Why You’ll Love This Creamy Balsamic Dressing

  • Cuisine Inspiration: Italian-inspired
  • Primary Cooking Method: No-cook
  • Dietary Info: Gluten-free, Egg-free
  • Skill Level: Easy

I make a batch of homemade salad dressing at least once a week! I love that I can enjoy a rich and creamy dressing like Blue Cheese Dressing or Creamy Maple Dijon Dressing in a lighter way than those that use mayo or lots of oil. Plus, I know everything that goes into it – no hidden preservatives or sneaky gluten ingredients. And this recipe is another one of the Greek yogurt salad dressing recipes that are part of my regular rotation.

This creamy balsamic dressing has the tangy sweetness of balsamic vinegar making it a perfect pairing for so many of your favorite salads. Make a batch to keep in the fridge, grab some fresh produce from the store, and you’ll actually be craving a salad! Here’s why you’ll love it:

  • Few ingredients. Yes, you only need a handful of items to shake this dressing up in just a few seconds. No preservatives or funky ingredients – just simple, fresh items you may already have on hand. And you’ll know it’s gluten free, if you need that.
  • So versatile. It is the perfect complement for Mediterranean salads or a basic tossed side salad with Romaine, spinach, or mixed greens, and even some fruit and cheese. You can also use it as a dip for veggies or chicken nuggets or as a chicken marinade.
  • Egg free. Many recipes for creamy balsamic dressing contain an egg or egg yolk, or are made with mayonnaise. Raw eggs can be a concern for people due to salmonella, and since mayo contains eggs, either one has to be avoided by those with an egg allergy. This recipe uses Greek yogurt for that creamy texture, so it does not contain any eggs.

Made per recipe and have found salad dressing perfection! Thank you for such a delicious, low-calorie salad dressing! -Sue

DELICIOUS! The second time I made a variety with White Balsamic Vinegar and that was equally fantastic! – Alexandra

A glass ball jar about half full of a creamy salad dressing.

What You’ll Need

You only need 5 basic ingredients to make this creamy balsamic dressing. In fact, you may already have these basic vinaigrette components in your pantry, plus Greek yogurt in your fridge. Here’s a quick rundown of what you’ll need. You’ll find the full quantities listed in the recipe card further down in the post.

  • Plain Greek yogurt. I typically use nonfat, but you can use any type you prefer.
  • Dijon mustard. Yellow or brown mustard can also be substituted.
  • Balsamic vinegar. Regular balsamic is fine, but some people prefer white balsamic vinegar for its milder flavor and lighter color.
  • Olive oil.
  • Honey. Maple syrup can also be used.

Plus you can season to taste with salt and pepper.

Bowls and spoons full of the ingredients to make Creamy Balsamic Salad Dressing with text labels including: Olive oil, Greek yogurt, Balsamic vinegar, Honey, Dijon Mustard, Salt, and Pepper.

How to Make Creamy Balsamic Dressing

It truly doesn’t get any easier than this!

Shake it up. Combine all of the ingredients in a glass jar or bowl, season with salt and pepper, and shake or stir until smooth and creamy. I love using this salad dressing shaker – it’s one of my favorite kitchen gadgets!

Proper Storage

Because this recipe contains dairy, you do have to store it in the refrigerator. So while you can whisk it together in a bowl, I recommend using the shaker I mentioned or a mason jar because you can keep it right in that container. Shake up that dressing and keep it in the fridge to use for several days.

A spoon in a glass jar of Creamy Balsamic Dressing with lettuce and grape tomatoes next to it.

Make it a Meal

Here are some serving suggestions for how you can add this creamy balsamic dressing into your meals.

More Salad Dressing Recipes

Lettuce, tomatoes, croutons, and a jar of salad dressing on a wooden board.
4.7 from 50 votes

Creamy Balsamic Dressing

Just five ingredients and a few seconds to have a tasty and creamy homemade salad dressing to drizzle over your favorite greens.
Prep: 5 minutes
Cook: 0 minutes
Servings: 8 servings


  • 1/2 cup plain Greek yogurt
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • salt & pepper to taste


  • Combine all ingredients in a bowl or jar and shake or whisk until combined and smooth. Adjust seasoning with salt and pepper.
Nutrition Facts
Creamy Balsamic Dressing
Amount Per Serving (2 Tablespoons)
Calories 57 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 29mg1%
Potassium 8mg0%
Carbohydrates 4g1%
Sugar 3g3%
Protein 1g2%
Vitamin A 10IU0%
Calcium 19mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


  1. Maria

    I just made this with honey mustard and bit more honey then stated. It tastes very good might add garlic powder or some other herbs like basil or Italian seasoning as well

  2. Jess

    5 stars
    Yummy! I subbed plain yogurt and upped the vinegar amount and added a bit of salt and cayenne pepper and a little water to thin it out. It came out wonderful. Will definitely use this one again.

  3. Lyn

    5 stars
    I do not like kitchens. We just don’t get along. I can’t cook to save my life! Well…I happened to run into this recipe… And hot damn!!! I couldn’t believe I made it. Couldn’t wait to get the salad together!!! I can now make a good salad….spring leaf lettuce, goat cheese, pumpkin seeds, red onion AND the most delicious recipe EVER! Thank you.

  4. Brent

    5 stars
    Thank you for this recipe; I’m excited to try it out! As a note, right before the “ What is balsamic vinaigrette dressing made of?” section, there is a block of web code that looks like it shouldn’t be there—just letting you know!

      1. Brent

        5 stars
        Thank you, Brianne! By the way, the dressing is AMAZING. The perfect amount of creamy texture and a bit of tang. I made mine with almond milk yogurt to avoid dairy and it came out great. I will also try adding in a bit more balsamic vinegar for more tang. It’s delicious and I thank you so much for it!

  5. Bev Henkel

    5 stars
    Great tasting – didn’t have regular dijon mustard – used horseradish dijon.
    This recipe is a keeper!

    Thank you!

  6. Sue

    5 stars
    Made per recipe and have found salad dressing perfection! Thank you for such a delicious, low-calorie salad dressing!

  7. Mizz P

    5 stars
    Thanks for getting me out of my vinaigrette rut! I only had “regular” non-fat yogurt (i.e., not “greek”) and it turned out fabulous! Very easy and will be fun to change it up during the year by adding garlic or some fresh basil, raspberry vinegar, etc.

  8. Lindsay

    4 stars
    This dressing is good on spinach and quinoa with beans and corn! I used honey mustard since I didn’t have Dijon and I left out honey since I put honey mustard. This dressing is such a good creamy type dressing…thank you for the idea!

          1. I wrote this post years ago when this was the style of writing food blogs. I’m working on updating old posts, but with over 1000 recipes and one-person business, it takes time. You can always click the Jump to Recipe button which is much faster than leaving a comment to complain.

    1. Brianne Cupcakes & Kale Chips

      I don’t recall standing in your kitchen, so you are welcome to take the credit for making it, Nicole. 😉 Thank you for rating the recipe!

  9. Janiece

    4 stars
    I’m cutting out prepared foods so I have been looking for different (healthy) salad dressing options. I’ve also been making my own Greek yogurt so this recipe was definitely a recipe to try. The reason I gave it a 4-star rating was it a bit too tart so I doubled the honey and that helped. I also think using white balsamic would be a better option as regular balsamic gives this dressing a funky color. With those changes it will be one of my go-to dressings.

    1. Brianne Cupcakes & Kale Chips

      Thank you for your feedback and for rating the recipe, Janiece. I think it’s great that you were able to adapt the recipe to make it something that you can enjoy!

    1. Brianne Cupcakes & Kale Chips

      Hi Courtney!
      The recipe makes 12 Tablespoons (6 ounces) of dressing. A typical serving is 2 Tablespoons

    1. Brianne Cupcakes & Kale Chips

      Hi Emily! Because of the yogurt in the dressing, I wouldn’t keep it for more than about a week. Obviously, if it starts to smell sour, I would not use it and toss it out.

  10. Chelsey

    My husband requested I get some creamy balsamic from the store. I asked if he was OK with me trying my hand at my own. Got all excited to make it, then realized we were out of balsamic! I used red wine vinegar instead and it is delicious!

  11. mxo

    Holy crap this dressing is soooooooooooooooooooooo good. Was just wondering if you knew how many calories it is per tsp or tpsp?
    Thank you for sharing. Just got back into healthy eating. Thought it was going to be impossible for me to like salads- this dressing is going to save my diet.

  12. Kaleb

    Very nice recipe. Thanks for sharing.

    I find that a clove of garlic finely minced and a sizable dash of salt really add some nice flavor.

  13. Amanda

    I made this tonight and I like it, but it’s very yogurt-y. Next time I’ll probably drop down the yogurt by half and add more oil. And I think I’ll use a whole grain mustard rather than a dijon, just for the extra umph. Hopefully it tastes good on my spinach/bacon/feta/roasted red pepper/almond salad tomorrow!

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