Greek-inspired Lemon Olive Oil Dressing is a versatile 3-ingredient vinaigrette that takes minutes to make. If you prefer lemon to vinegar, you'll love this delicious salad dressing seasoned with dried oregano.
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While I often turn to various vinegars to make dressings, fresh lemon juice is a bright and flavorful alternative.
Lemon vinaigrette is my choice in dishes like spinach salad with chickpeas, Greek potato salad, and Mediterranean white bean salad.
And this Lemon Olive Oil Dressing can be drizzled on roasted vegetables, used as a marinade for tofu, and, of course, enjoyed with your favorite salads.
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Why you'll love this recipe
- It's only requires 3 ingredients (plus salt and pepper).
- You can use it on salads, bowls, and roasted vegetables.
- It's a great alternative to vinegar-based dressings.
Ingredients
Fresh lemons: For extra lemony flavor, add a little of the lemon zest along with the juice.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
I like to make this Lemon Olive Oil Dressing straight in the jar or bottle I'm going to store it in. Simply add the ingredients, screw on the lid, and shake well to combine.
Alternatively, you can whisk the olive oil, lemon juice, dried oregano, and salt and pepper together in a small bowl or glass measuring cup.
Amy's tip
The key to a good dressing is tasting and adjusting the seasonings, as needed. A little salt helps enhance the flavors.
Serving suggestions
Lemon Olive Oil Dressing is wonderful tossed with mixed greens, bean salads, and cooked vegetables.
And you can use it to make Greek salad with tofu, avocado Greek salad with chickpeas, and black eyed pea salad with fresh herbs by swapping out the vinegar-based dressing.
Storing
Salad dressing can be stored in the refrigerator in the bottle you made it in for up to 5 days. Shake well before using. The oil may solidify when chilled but will liquify when removed from the fridge after a few minutes.
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📋 Recipe
Lemon Olive Oil Dressing
Ingredients
- ¾ cup extra virgin olive oil
- ½ cup lemon juice
- 1-2 teaspoons dried oregano
- salt and pepper, to taste
Instructions
- Place the ingredients in a bottle or jar with a tight-fitting lid. Alternatively you can use a small bowl and a whisk.¾ cup extra virgin olive oil, ½ cup lemon juice, 1-2 teaspoons dried oregano, salt and pepper
- Shake well to combine. Taste and adjust the seasonings, as needed. Use immediately or refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation only.
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