What Makes My Recipe Different
This Mediterranean dressing recipe is similar to a traditional Greek salad dressing known as ladolemono, made with lemon juice, olive oil, oregano, and often garlic. To me, that olive oil and lemon juice combination is what makes it Mediterranean.
What makes mine different is a little Dijon mustard and a touch of sweetener (like honey or maple syrup). Dijon makes it creamier and more substantial, and the sweetener balances the lemon.
Plus, you will notice that in my recipe I break the classic three parts oil to one part acid (lemon juice or vinegar) ratio, and that is intentional. This fresh, lemon-forward recipe uses less oil, so the oil never takes over and every ingredient has room to shine.
If you love bright, lemony dressings, try my Lemon Vinaigrette and Yogurt Salad Dressing too.
Ingredients
Below are some helpful notes on the ingredients. You can find the full list and exact measurements in the recipe card below.
Fresh lemon juice: I cannot imagine a Mediterranean vinaigrette dressing without lemon juice, and freshly squeezed is a must. Bottled juice can make the dressing taste flat or even bitter.
Fresh garlic: A fresh garlic clove gives the punchiest flavor, but you can substitute ½ teaspoon garlic powder for a milder taste.
Dijon mustard: Use smooth Dijon mustard, not whole-grain or yellow mustard. It has a sharper flavor and a smooth texture that helps the olive oil and lemon juice blend into a creamy dressing.
Honey: While honey is optional, I have found it balances the acidity and creates a more well-rounded flavor. Real maple syrup is a good substitute.
Oregano: Fresh oregano is classic, but I use ¼ teaspoon dried oregano when fresh is not available. If you cannot get your hands on oregano, use other fresh herbs, such as mint, parsley, or basil. The flavor profile will change slightly, but it will still be good.
Seasoning: I use kosher salt and freshly ground black pepper. If you only have table salt, use half the amount, taste, and adjust as needed.
Olive oil: Use extra virgin olive oil for the best flavor.
How to Make Mediterranean Salad Dressing
This dressing comes together in a bowl with a whisk. Here are the step-by-step instructions:
Step 1 – Mix ingredients: In a small bowl, add lemon juice, garlic, mustard, honey (if using), oregano, salt, and black pepper. Whisk until combined.
Step 2 – Add olive oil: Slowly pour the olive oil in a steady stream while whisking it constantly until creamy and smooth, about 30 seconds.
Why do I add olive oil last?
Pouring in the olive oil slowly while whisking helps the dressing emulsify, blending the oil into the lemon mixture for one smooth, creamy dressing instead of separate layers.
That said, if you are short on time, you can put everything in a mason jar, put the lid on, and give it a vigorous shake. It may separate as it sits, so be sure to shake again before using.
Step 3 – Taste test: Taste and adjust. Add a pinch more salt if it tastes flat, a squeeze of lemon juice for brightness, or a little more honey to tame the lemon.
How to Use Mediterranean Vinaigrette in Your Daily Cooking
While this dressing is perfect for salads, it also makes a great marinade. Here are my favorite ways to use it:
Salad dressing: This punchy dressing shines on salads that need something bold to carry them.
The mild, crisp cucumbers and fresh greens in my Greek Cucumber Salad benefit from its bright lemony flavor.
In my Mediterranean Pasta Salad, its sharp flavor holds its own against the pasta, the vegetables, and all those different textures, so every bite still tastes dressed.
Chicken marinade and drizzle for fish: I love using it as a quick 30-minute marinade for grilled chicken. The lemon juice tenderizes the meat, while the olive oil and herbs add flavor.
For fish, I use it as a drizzle instead, because leaving lemon juice on fish too long can turn it into ceviche.
Other Mediterranean Diet Salad Dressings You Might Also Like
If you try this Mediterranean Salad Dressing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Mediterranean Salad Dressing with Lemon
Ingredients
- ⅓ cup lemon juice, freshly squeezed, about 2 large lemons – see note*
- 1 clove fresh garlic, grated or pressed – or ½ teaspoon garlic powder
- ½ teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup (optional)
- 1 teaspoon fresh oregano, finely chopped – or ¼ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Instructions
- In a small bowl, whisk together lemon juice, garlic, mustard, honey (if using), oregano, salt and pepper until combined.
- Slowly pour the olive oil while whisking it constantly until creamy for 30 seconds.
- Taste for seasoning and add more if necessary.
- Use it immediately or store it in a mason jar in the refrigerator for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t usually leave reviews, but this was too good to pass up. It has the perfect balance of tangy and sweet. I couldn’t believe how it transformed as I whisked all the ingredients together. So easy to make, I’ll definitely be adding this to my rotation.
That makes me so happy to hear, Viviana.
Thank you for taking the time to leave a review. That transformation as everything comes together is one of my favorite things about this dressing too. It really does go from “just ingredients” to something special in minutes. So glad it’s earned a spot in your rotation.
Best,
Aysegul
It was simple and easy to make. I didn’t have quite enough lemon juice so added some lime juice to make enough of the citrus juice. Salt proportion was perfect and it was really delicious and fresh.
Hi Juliana, I am so happy to hear that you enjoyed it! And that is a great little fix; lime juice works beautifully as a substitute when you are running low on lemon. Good thinking!
When the recipe said 1/2 cup of olive oil, I thought surly, that is too much. However, since this was my first time with with this recipe, I made the dressing as stated in the recipe. I was right, much too much oil. The dressing turned out too oily for my taste. I will make the dressing recipe again but will cut the amount of oil in half.
I understand. Thanks for sharing your feedback.
Thank you for your recipes blessings🙏.
You are welcome Margarita.
Thank you
A good way to strat the new year with new recipes .
Thank you Nancy.
Thank you so much for sharing your recipes. They look so delicious and tasty. Blessings.