Mediterranean Lemon Garlic Dressing

This Mediterranean Salad Dressing is my secret shortcut for adding a burst of sunshine to any salad or grain bowl. With fresh lemon juice and a few classic pantry spices mixed into rich olive oil, you get vibrant flavor in only a few minutes. I love how this dressing wakes up greens or even roasted veggies, making healthy eating taste anything but boring.

I first mixed up this recipe when I ran out of store-bought dressing and needed something fast for a last-minute lunch. It instantly became my go-to for busy days and has turned even picky eaters into salad lovers in my house.

Ingredients

• Fresh lemon juice: for brightness and tang choose juicy lemons and always strain out the seeds
• Extra virgin olive oil: for richness and smooth texture high quality oil really makes a difference use one you enjoy tasting on its own
• Dried oregano: adds that signature Mediterranean note look for green fragrant oregano not brown and dusty
• Fresh garlic clove: makes the flavor pop mince it super fine for even distribution
• Salt and freshly ground black pepper: essential to balance acidity and round out the flavors grind your pepper fresh for best results
• Red pepper flakes: for subtle heat buy in small amounts to keep them from going stale
• Water: helps lighten the dressing and mellow the lemon juice

Tips

You can swap the lemon juice with white wine vinegar if citrus is unavailable or try red wine vinegar for a twist

Step-by-Step Instructions

Prepare the Base:

Juice the lemons carefully until you have six tablespoons worth then strain to remove seeds and pulp. Add the juice to a medium mixing bowl for a fresh tart foundation.

Add Dry and Aromatic Ingredients:

Sprinkle in dried oregano freshly minced garlic salt black pepper and red pepper flakes. This is where your salad dressing starts to build its bold Mediterranean personality.

Incorporate Olive Oil:

Slowly drizzle in the olive oil while whisking constantly or add all ingredients to a mason jar and shake until fully blended. Steady whisking or vigorous shaking emulsifies the oil with the citrus and spices for a creamy texture.

Thin and Blend:

Mix in one tablespoon of water to lighten and combine everything. Taste and adjust for salt and pepper if needed. For a silkier dressing use a stick blender for about thirty seconds until very smooth.

Storage:

Pour the finished dressing into a clean mason jar or an airtight glass container. Store in the refrigerator and always shake well before serving as the oil may separate as it chills.

Save

Lemon juice is my favorite ingredient and I always try to use fresh just squeezed lemons for maximum zing. Once my little one helped me juice lemons and now she insists on helping every time even if half the juice ends up on the counter.

Ingredient Substitutions

If you do not have lemons handy high quality white wine vinegar will give you a tangy finish without overpowering the dressing. You can also swap in red wine vinegar if you prefer or add a little Dijon mustard for extra complexity and an emulsified texture. When fresh garlic feels too strong try roasted garlic or even granulated garlic for a sweeter milder taste.

Serving Suggestions

This dressing shines on crisp romaine salads hearty kale or even simple tomato cucumber bowls. It is also perfect as a finishing drizzle over grilled vegetables or a marinade for quick chicken skewers. I once tossed it with warm quinoa and chopped sun dried tomatoes for a crowd pleasing side dish.

Storage tips

Keep this dressing in a tightly closed container in the fridge and use within five days for best flavor and freshness. If the oil solidifies or separates just bring it to room temperature and shake well before using. I like to make a double batch and use it for easy weeknight lunches.

Recipe FAQs

→ Can I substitute lemon juice with vinegar?

Yes, white wine vinegar or red wine vinegar can replace lemon juice if needed, offering a similar tangy effect.

→ How can I make the dressing less tart?

Add a tablespoon of water or a teaspoon of honey to mellow out the sharpness of the lemon juice if desired.

→ What's the best way to blend it?

Whisk by hand, shake in a sealed jar, or use an immersion blender for extra creaminess and even mixing.

→ How long does it last refrigerated?

Stored in an airtight container, it stays fresh for up to five days in the refrigerator.

→ How can I deepen the flavor profile?

Add extra garlic, minced shallots, or Dijon mustard for a bolder punch, or mix in Parmesan for richness.