Add Some Zest to Your Salad with This Greek Lemon-Garlic Dressing

Close-Up Of Greek Salad In Plate
Igor Golovniov / EyeEm / Getty Images
Total Time 10 min
Prep 5 min, Cook 5 min
Yield 8 servings (183 calories each)

Greek salad dressings are often made with red wine vinegar, but there are some delicious lemon-based versions, which are usually packed with garlic. The garlic tends to mellow with time, so if you are going to use the dressing right away it is best to use 2 cloves of garlic per 1 cup of dressing. But if the dressing is going to sit for a while before serving, you can use 3 or 4 cloves.

In addition to dressing a salad, this vinaigrette is a delicious addition to almost any vegetable, drizzled over fish, or used to marinate chicken or meats before grilling. It is also a great way to get more healthful olive oil into your diet. The easiest way to mix the dressing is in a glass jar (and then you have your storage container as well). If you don't have a jar, you can whisk the dressing in a bowl.


  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • Ground pepper to taste
  • 2 teaspoons Greek seasoning blend or Greek oregano
  • 1 teaspoon Dijon or brown mustard
  • 2 garlic cloves, finely grated, pressed, or finely minced
  • 3/4 cup olive oil (extra virgin preferred)


  1. Combine all ingredients except olive oil in the jar or bowl. If you're using a jar, shake with the lid on securely; if using a bowl, whisk to mix. Add the olive oil—if you're using the jar pour it all in at once and shake very well. If using a bowl, whisk the dressing while streaming in the olive oil. The mustard will help it emulsify so it looks a bit creamy and not separated.
  2. It is important to now taste—if it tastes too acidic (some lemons are sourer than others), just add a bit more olive oil. Of course, you can adjust salt and other seasonings as well.

    Ingredient Substitutions and Cooking Tips

    Once you master this Greek lemon-garlic dressing, you can swap out or add ingredients to create your own. Use tarragon instead of Greek seasoning for a French inspired vinaigrette, add minced red pepper, tomatoes, and capers for a dressing with some heft, or give it some Mexican flair by including cilantro, cumin, and a bit of jalapeno.

    As this dressing sits, the oil will congeal and will separate from the rest of the ingredients. Bring to room temperature and make sure to give it a good shake or a strong whisk before serving.

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