Creamy Balsamic Dressing Recipe

I made a Creamy Balsamic Vinaigrette with Greek yogurt and only five ingredients that stays light and naturally gluten free, and there’s a surprising pantry twist you’ll want to try.

I can’t get enough of this Creamy Balsamic Dressing. It starts with plain Greek yogurt and a splash of balsamic vinegar, and somehow becomes silky, bright and a little tangy without feeling heavy.

I make it when I want something fast but not boring, and it’s one of those recipes people assume is complicated. call it a Creamy Balsamic Vinaigrette or a Greek Yogurt Salad Dressing, either way it wakes up greens and surprises guests.

I promise it’s simple, naturally gluten free, and weirdly addictive; you’ll wanna doctor it up your way once you try it.

Ingredients

• Greek yogurt, creamy and tangy, packs protein and probiotics, keeps dressing thick
• Balsamic vinegar adds sweet tang and acidity, brightens flavors, low calories
• Olive oil gives silky mouthfeel, heart healthy fats, helps flavor carry
• Honey or maple adds gentle sweetness, a few carbs, balances sharp vinegar
• Dijon mustard punches up bite, emulsifies the dressing, adds depth with little calories

Ingredient Quantities

• 1/2 cup plain Greek yogurt, full fat or low fat, your call
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard

How to Make this

1. Combine 1/2 cup plain Greek yogurt, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup and 1 teaspoon Dijon mustard in a medium bowl or a jar with a lid.

2. Whisk those together until smooth and homogenous, scraping the sides so no mustard clumps remain. If you want ultra smooth, use a blender or immersion blender.

3. Very slowly add 2 tablespoons extra virgin olive oil while whisking constantly so the dressing emulsifies. If using a jar, add the oil, close the lid and shake hard for 20 to 30 seconds.

4. Taste and tweak: add more honey or vinegar in small increments if it needs sweeter or brighter notes, a 1/4 teaspoon at a time.

5. If the dressing seems too thick, thin it with 1 teaspoon of water or milk at a time until you reach your preferred consistency.

6. Optional but recommended: season with a pinch of salt and a few cracks of black pepper to bring out the flavors, then taste again.

7. Let the dressing rest in the fridge 15 to 30 minutes to let the flavors meld, though you can use it right away if you must.

8. Store in an airtight container in the fridge for up to 5 days. It may separate a little, just give it a good stir or shake before serving.

Equipment Needed

1. Medium mixing bowl or a wide jar with a tight‑fitting lid
2. Whisk (or a fork if you gotta improvise)
3. Measuring cups and spoons (1/2 cup and tablespoons are key)
4. Small spatula or spoon for scraping the sides
5. Small pourable bowl or tablespoon spoon for adding oil slowly
6. Blender or immersion blender for ultra smooth texture (optional)
7. Airtight jar or container for storing in the fridge
8. Paper towel or clean cloth for quick mess cleanup

FAQ

Creamy Balsamic Dressing Recipe Substitutions and Variations

• Plain Greek yogurt: swap for sour cream 1:1 (richer, a little less tang) or silken tofu blended 1:1 for a vegan option, maybe add a squeeze of lemon
• Balsamic vinegar: use red wine vinegar plus 1/2 tsp sugar (start small) or sherry vinegar 1:1 for similar depth and sweetness
• Extra virgin olive oil: substitute avocado oil or light olive oil 1:1, they give the same mouthfeel but won’t add peppery notes
• Honey or maple syrup: use agave nectar 1:1 or dissolve brown sugar in a bit of warm water to match sweetness, taste and adjust

Pro Tips

1) Let the yogurt sit out for 10 minutes before mixing so its not rock cold, it blends way easier and you get fewer clumps.

2) Add the oil super slowly while whisking or blending, if you pour it too fast the dressing can split, patience = creamier texture.

3) Taste as you go and tweak in tiny amounts, like a quarter teaspoon at a time of honey or vinegar, because small changes make a big difference and you wont oversweeten or overbrighten it.

4) If it feels too thick thin with a teaspoon of water or milk at a time, and never forget a pinch of salt and some cracked pepper to wake up the flavors, store chilled and give it a good stir or shake before using.