Mediterranean Salad Dressing with Lemon
This Mediterranean Salad Dressing comes together in 5 minutes with fresh lemon juice, olive oil, garlic, and a touch of Dijon mustard. Use it as an all-purpose salad dressing, a quick chicken marinade, and a drizzle over fish.
Servings: 4 servings
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
Yields: This recipe makes 3/4 cup of vinaigrette, ideal for a salad serving four people, each serving about three tablespoons.
Less lemony option: This recipe is intentionally lemon-forward. If you want to bring it down a notch, use half lemon juice and half vinegar. My favorite vinegar for this recipe is red wine vinegar, but balsamic and white wine vinegar work too.
Storage: Store leftovers in an airtight container in the fridge for up to a week. As it sits, olive oil and lemon will separate, and the oil will firm up when it is cold. Let it sit at room temperature for 5 to 10 minutes and give it a good shake before using.
Nutrition
Calories: 252kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 589mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
