Creamy Greek Salad Dressing

READY IN: 5mins
Recipe by evelynathens

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.

Top Review by spatchcock

Really wonderful. I replaced half the milk with fat free plain yougurt, just because I needed to use it, and used fat free feta (surprisingly good!) I used this on a salad of black olives, chopped tomatoes, 1-inch pieces of romaine lettuce, and artichoke hearts. We had it last night, and I was craving it all day, so I think I will have to make it again soon!! LOVED it!

Ingredients Nutrition


  1. In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
  2. 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).
  3. Chill at least 1 hour so the flavours meld.
  4. Refrigerate, tightly covered.
  5. This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
  6. If the dressing separates, just give it a whizz in the blender again.

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