Mediterranean Salad Dressing: Liquid Gold

Introduction

This Mediterranean Salad Dressing is the essence of fresh, wholesome cooking in a jar. It’s a vibrant, zesty blend of freshly squeezed lemon juice, punchy garlic, earthy dried oregano, and rich extra virgin olive oil. Unlike heavy, cream-based dressings that mask the flavor of your vegetables, this vinaigrette highlights them. It comes together in a pinch—literally 10 minutes—and adds a bright, restaurant-quality finish to Greek salads, grilled chicken, or roasted vegetables. It is simple, clean, and absolutely delicious.

Why You’ll Love This Recipe

• Wholesome Ingredients: Made with just 8 simple, recognizable ingredients. No gums, stabilizers, or artificial flavors.

• Versatility: It doubles as a fantastic marinade for chicken or lamb, and works beautifully as a dip for crusty bread.

• Customizable: It forms a perfect base that you can tweak with honey for sweetness or mustard for creaminess.

• Speed: No cooking required. Just chop, measure, and shake.

Ingredients

The Base

• Extra Virgin Olive Oil: 3/4 cup; this is the primary flavor carrier, so use a high-quality oil with a fruity or peppery finish.

• Fresh Lemon Juice: 6 tablespoons (about 3-4 lemons); fresh is mandatory here for the bright citrus pop.

The Aromatics & Seasoning

• Garlic: 1 clove, peeled and minced; adds a sharp, savory kick.

• Dried Oregano: 1 1/2 teaspoons; the quintessential Mediterranean herb.

• Red Pepper Flakes: 1/4 teaspoon; adds a subtle background heat without overpowering the dressing.

• Salt: 1/2 teaspoon; enhances the lemon and garlic.

• Black Pepper: 1/2 teaspoon, freshly ground; for a spicy bite.

• Water: 1 tablespoon; helps mellow the acidity and emulsify the dressing slightly.

Instructions

1. Prep: Peel and mince the garlic clove finely. Juice your lemons until you have 6 tablespoons of liquid.

2. Combine:

   • Bowl Method: Add the lemon juice, water, dried oregano, minced garlic, salt, black pepper, and red pepper flakes to a medium bowl.

   • Jar Method: Add all ingredients directly into a mason jar (wide mouth works best if using a blender).

3. Emulsify:

   • Whisk: If using a bowl, slowly stream in the olive oil while whisking vigorously until the mixture blends and thickens slightly.

   • Shake: If using a jar, seal the lid tightly and shake vigorously for 20–30 seconds until blended.

   • Blend: For the creamiest result, use an immersion blender in the jar to force the oil and lemon juice together.

4. Store: Use immediately or seal the jar and refrigerate.

You Must Know

• The Oil Solidification: Real extra virgin olive oil will solidify in the refrigerator. If you pull your dressing out and it looks like a solid block, don’t worry! Just let it sit on the counter for 15 minutes or run the jar under warm water to liquefy it again.

• Garlic Intensity: Raw garlic gets stronger the longer it sits in the oil. By day 3, this dressing will have significantly more “bite” than on day 1.

• Lemon Variance: Lemons vary in acidity. If your dressing tastes too sour, add another teaspoon of water or a tiny pinch of sugar to balance it.

Storage Tips

• Fridge: Store in an airtight mason jar in the refrigerator for up to 5 days.

• Room Temp: If serving at a dinner party, it can sit out at room temperature for a few hours safely.

• Freezing: You can freeze this in an ice cube tray to use as “flavor starters” for sautéing vegetables, but it is not recommended for salad use after freezing.

Ingredient Substitutions

• Vinegar: If you are out of lemons, White Wine Vinegar or Red Wine Vinegar are traditional Mediterranean substitutes.

• Mustard: Add 2 teaspoons of Dijon mustard to create a creamier, more stable emulsion (and add a zesty kick).

• Sweetener: Add 1 teaspoon of honey or maple syrup if you prefer a sweeter vinaigrette to balance bitter greens like kale.

• Cheese: Stir in 1-2 tablespoons of grated Parmesan or crumbled Feta for a cheesy version.

Serving Suggestions

• Greek Salad: Toss with cucumbers, tomatoes, kalamata olives, and feta cheese.

• Marinade: Pour over chicken thighs or pork chops and marinate for 2-4 hours before grilling.

• Pasta Salad: Toss with cold rotini, cherry tomatoes, and mozzarella pearls for an instant pasta salad.

Cultural and Historical Context

This dressing is modeled after the traditional Ladolemono sauce found in Greek cuisine, which is a simple mixture of oil (ladi) and lemon (lemono). It is the backbone of Mediterranean cooking, used to dress everything from wild greens to grilled fish.

Seasonal Adaptations

• Summer: Add fresh chopped basil or mint for an extra refreshing herbal note.

• Winter: Use blood oranges instead of lemons for a sweeter, ruby-red variation.

Perfect Occasions

This is a staple for Weekly Meal Prep, perfect for Summer BBQs, and an elegant addition to any Dinner Party salad course.

Freezer Meal Conversion

Marinade Prep: Place 1 lb of chicken breasts in a freezer bag. Pour 1/2 cup of this dressing over the chicken. Freeze immediately. As the chicken thaws, it will marinate in the lemon and garlic, ready to be grilled or baked.

Pro Tips

• Roll the Lemons: Before cutting your lemons, roll them firmly on the countertop under your palm. This breaks the juice capsules inside and yields more liquid.

• Garlic Paste: To avoid biting into chunks of raw garlic, sprinkle salt over your minced garlic on the cutting board and mash it with the side of your knife into a paste.

• Let it Sit: If you have time, let the dressing sit for 30 minutes before serving. This allows the dried oregano to rehydrate and the garlic flavor to infuse the oil.

FAQs About Recipes

• Why add water? The small amount of water helps to cut the sharpness of the lemon and actually helps the oil and acid emulsify (mix) better than pure juice alone.

• Is this keto? Yes, this recipe is naturally low-carb, high-fat, and sugar-free, making it perfect for Keto and Paleo diets.

• Can I use bottled lemon juice? Fresh is always best for flavor, but bottled will work in a pinch. It will be much more tart, so you may need to increase the water or olive oil slightly.

Mediterranean Salad Dressing: Liquid Gold

Our Mediterranean Salad Dressing recipe is a simple blend of lemon juice, garlic, dried oregano, and extra virgin olive oil. It's fresh and flavorful and it comes together in a pinch.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 6 Servings

Course: Condiment, dressing

Cuisine: Mediterranean

Calories: 245

Ingredients Equipment Method Video Notes

Ingredients

  

• 6 tablespoons fresh lemon juice about 3-4 lemons
• 1 tablespoon water
• 1-1/2 teaspoons dried oregano
• 1 garlic clove peeled and minced
• 3/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Equipment

• Mason Jar A wide-mouth mason jar is the ultimate tool for this recipe. It allows you to mix, shake, and store the dressing all in one container with zero cleanup.
• Citrus Juicer Essential for extracting the maximum amount of juice from the lemons without getting seeds in your dressing.
• Whisk If preparing in a bowl, a small wire whisk is necessary to properly emulsify the oil and lemon juice.
• Chef's Knife & Cutting Board For peeling and finely mincing the garlic clove.
• Immersion Blender (Optional) If you want a thicker, creamier consistency, a quick blitz with a stick blender works wonders.

Method

 

1. Peel and finely mince the garlic clove.
2. Add lemon juice, water, oregano, minced garlic, salt, pepper, and red pepper flakes to a bowl or jar.
3. Whisk in the olive oil (or shake vigorously in a sealed jar) until blended.
4. Taste and adjust seasoning.
5. Store in the refrigerator for up to 5 days.

Video

Notes

Add 1 shallot or a second garlic clove for more punch. Stir in 1 tsp honey for sweetness or 2 tsp Dijon mustard for creaminess. Olive oil solidifies in the fridge; let sit at room temp to liquefy.