Greek Yogurt Caesar Salad Dressing (with lots of flavor!)

Ingredients

• 120 ml (1/2 cup)plain Greek yoghurt
• 60 ml (1/4 cup)mayonnaise
• 25 g (1/4 cup)grated Parmesan cheese
• 20–30 ml (4–6 teaspoons)lemon juice
• 15 ml (1 tablespoon)anchovy paste
• 5 ml (1 teaspoon)Dijon mustard
• 1 clove, finely mincedgarlic
• 5 ml (1 teaspoon)pepper
• 1.25 ml (1/4 teaspoon)salt

Instructions

1. 1

   Combine ingredients

   Add all the ingredients to a small bowl.

2. 2

   Mix and rest

   Mix well. Use the dressing straight away, or ideally leave it in the fridge for 20 minutes so the flavours can blend.

3. 3

   Store the dressing

   Keep the dressing in a sealed jar in the fridge for up to 10 days.

What is Caesar dressing?

Caesar dressing is a creamy, savoury dressing associated with Caesar salad, a dish generally traced to Tijuana, Mexico. Its characteristic flavour comes from ingredients such as Parmesan, garlic, anchovy and a sharp, lemony note.

This version uses Greek yoghurt alongside mayonnaise. The yoghurt gives the dressing tang and body, while the smaller amount of mayonnaise helps keep the texture creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 38 calories, 1g protein, 1g carbs, 3g fat.

The mayonnaise and Parmesan provide much of the fat, while the yoghurt contributes some protein and the small amount of carbohydrate comes mainly from the dairy and flavourings. Serve a measured amount over plenty of salad leaves, and add a protein-rich side such as chicken or beans to make a more balanced plate.

Why these ingredients work

Creamy base: Greek yoghurt and mayonnaise combine to make a thick dressing that clings to salad leaves. Use plain yoghurt so its flavour does not compete with the garlic, Parmesan and anchovy.

Savoury balance: Parmesan and anchovy paste bring salty, savoury depth, while Dijon adds a gentle sharpness. Lemon juice brightens the mixture and helps balance its richness.

Adjust the lemon carefully

Lemon juice: The recipe gives a range of 4–6 teaspoons, so start at the lower amount if you prefer a thicker, less tangy dressing. Add more to taste, mixing it in thoroughly before deciding whether it needs another squeeze.

Mix for a smooth texture

Combine thoroughly: Stir until the yoghurt, mayonnaise and seasonings make an even mixture, with no streaks of either creamy base. A small bowl gives you room to work the anchovy paste and minced garlic through the dressing.

Check the consistency: It should be thick enough to coat a spoon. If you add more lemon juice, the dressing will become a little looser.

Resting and timing

Quick option: The dressing can be used as soon as it is mixed, making it handy when you need a fast salad accompaniment.

More blended flavour: For the recipe’s recommended rest, cover the bowl or transfer the dressing to a sealed jar and chill it for 20 minutes. Stir it again before serving.

Ways to serve it

Salad leaves: Toss it with crisp lettuce or peppery rocket, adding just enough to coat the leaves without drowning them. It also works as a dip for crunchy raw vegetables.

A fuller plate: Serve the dressed salad alongside grilled chicken, fish or beans, with bread or potatoes if you want a more substantial meal.

Recipe notes & tips

• Use finely minced garlic so it blends evenly into the dressing.
• Begin with 4 teaspoons of lemon juice and add more if you want a sharper flavour.
• Taste before adding extra salt, as the anchovy paste and Parmesan are already salty.
• Chill the dressing for 20 minutes when you have time for the flavours to meld.
• Stir the dressing again before serving if it has been resting in the fridge.

Variations

• Extra lemon: Add the remaining lemon juice gradually for a brighter, sharper dressing.
• More garlic: Use an additional small clove for a more pronounced garlic flavour.
• Peppery finish: Grind fresh black pepper over the dressing just before serving.
• Herb addition: Stir in finely chopped parsley for a fresh herbal note.
• Dipping sauce: Keep the dressing thick and serve it with raw vegetables instead of thinning it.

Common mistakes to avoid

• Adding all the lemon at once: Start with 4 teaspoons and add more gradually to avoid making the dressing sharper or thinner than you want.
• Over-salting: Taste after mixing, since Parmesan and anchovy paste both contribute salt.
• Leaving garlic in large pieces: Mince it finely so each spoonful has an even flavour.
• Skipping the final stir: Mix again after chilling so the ingredients are evenly distributed.
• Using flavoured yoghurt: Choose plain Greek yoghurt to keep the dressing’s savoury Caesar character.

How to store

Keep the dressing in a sealed jar in the fridge for up to 10 days. Stir before serving; it is served cold, so reheating is not needed.

Frequently asked questions