5 Ingredients or Fewer

My Basic, Go-To Yogurt Dressing

May  2, 2017
6 Ratings
Photo by James Ransom
  • Makes about 3/4 cup
Author Notes

This yogurt dressing takes 5 minutes to make, can be assembled, shaken, and stored in a jar, and easily made thicker or thinner by adding more yogurt, or more oil. It can also be jazzed up in countless ways: fresh herbs, spices, roasted garlic, tahini, you name it! —EmilyC

What You'll Need
  • 2 tablespoons minced shallots
  • grated zest of one lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • kosher salt + freshly ground black pepper, to taste
  • 1/2 cup plain yogurt (150g)
  • 1/4 cup extra-virgin olive oil
  1. In a small bowl or jar, combine the shallots, lemon zest, lemon juice, white wine vinegar, and a pinch of salt and pepper. Let the shallots macerate in the acid for about 5 minutes to relax their pungency. Add the yogurt and extra-virgin olive oil, and whisk to combine (or put a lid on your jar and shake). Adjust seasoning and acidity, to taste. Dressing keeps well (tightly covered in the fridge) for one week.

See what other Food52ers are saying.

  • Trishia Jacobs-Carney
    Trishia Jacobs-Carney
  • erinrae
  • Änneken
  • EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

11 Reviews

Trishia J. September 2, 2020
I turned 64 last week. I'm a newbie to "real" cooking, using anything besides salt and pepper to season, etc. I just made this dressing and I can't wait for my hubby to taste it. I'm using it in a chick pea pasta salad I concocted with broccoli, onions, red bell pepper and ham cubes. I love the fact that when I printed out the recipe, the nutritional info came with it, too. I love the fact that you say "10 twists of the pepper grinder." I've mumbled not-so-nice words at some recipe artists who only give a teaspoon measurement. I'm so glad I discovered your site! Thank you so much!
erinrae April 15, 2020
Made this with Greek yogurt and added chives--great on grilled salmon and vegetables! Mashed the leftover salmon with the sauce for a great salmon salad snack.
Änneken March 10, 2019
Yum! I used cashew yoghurt and added some dill and fennel fronds also. Delish!
EmilyC May 20, 2017
Yes, Greek yogurt works well here!
FS May 19, 2017
Sounds delicious! How about Greek Yoghurt instead of plain?
EmilyC May 20, 2017
Sorry, I meant to reply to you directly...Greek yogurt works well in the dressing!
FS May 20, 2017
Thanks! I'm all set with nice organic lettuce and tomatoes!
Penny May 15, 2017
Shallots: green long thin ones, or small brown French ones, please? The word means different vegetables depending on your country.
EmilyC May 16, 2017
The small, brownish ones!
Lost_in_NYC May 15, 2017
This is very similar to 'raita' in Indian cuisine.
EmilyC May 16, 2017
Yes, this dressing and yogurt sauces are all closely related! This dressing is thinner than raita and other yogurt sauces, but it could easily be transformed by omitting the olive oil and adding cucumber and the other herbs/spices of your favorite raita!