Greek-inspired lemon olive oil dressing is a versatile 3-ingredient vinaigrette that comes together in minutes. If you prefer lemon to vinegar, you'll love this bright, flavorful salad dressing seasoned with dried oregano.

I love using it in dishes like spinach salad with chickpeas, Greek potato salad, and Mediterranean white bean salad.

This easy lemon dressing is also delicious drizzled over roasted vegetables, used as a marinade for tofu, and, of course, tossed with your favorite salads.

Ingredient info: gluten-free, nut-free, soy-free, vegan

Bottle of dressing, a salad, and a lemon.

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Ingredients

Lemons, bottle of olive oil, jar of dried oregano, and salt and pepper grinders.

Fresh lemons: For extra lemony flavor, add a little of the lemon zest along with the juice.

Please see the recipe card for the complete ingredients, measurements, and instructions.

How to make lemon olive oil dressing

The ingredients added to a jar and shaken to combine.

I like to make this dressing right in the jar or bottle I'm going to store it in. Add all the ingredients, screw on the lid, and shake until everything is well combined.

Or, if you prefer, whisk the olive oil, lemon juice, dried oregano, salt, and pepper together in a small bowl or glass measuring cup.

The key to a great dressing is tasting and adjusting the seasonings as you go. A pinch of salt helps bring all the flavors to life.

Serving suggestions

Lemon Olive Oil Dressing being poured over a salad with butter lettuce, red bell peppers, and green olives.

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.

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Love and Veggies,

Amy

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