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This easy Mediterranean Salad Dressing is made with olive oil, fresh lemon juice, garlic, red wine vinegar, and a few simple seasonings. It’s fresh, tangy, and takes just 5 minutes to make. Just add everything to a jar, shake, and it’s ready to use!
I always prefer making my own salad dressing when I have a few extra minutes. It’s so easy, and I usually have everything I need in my kitchen.
I can use this Mediterranean dressing with so many different salads, especially when I’m making something with cucumbers, tomatoes, feta cheese, and olives. I like mine a little tangy, but you can easily adjust the lemon juice or add a touch of honey if you prefer it less tart.
Recipe Overview
Ingredients Needed
You only need a handful of ingredients to make this homemade Mediterranean dressing. Here’s what you’ll need. The full measurements are in the recipe card below.
- Honey or maple syrup: Optional, if you like your dressing a little less tart.
- Extra virgin olive oil: Use a high-quality olive oil, as it’s the main ingredient in the dressing.
- Fresh lemon juice: Adds a fresh, tangy flavor. I recommend using freshly squeezed lemon juice instead of bottled.
- Red wine vinegar: Adds a little extra tanginess.
- Garlic: Freshly minced or grated garlic works best.
- Dijon mustard: Adds flavor and helps the oil and lemon juice blend together.
- Dried oregano: Gives the dressing that classic Mediterranean flavor.
How to Make Mediterranean Salad Dressing
Add the ingredients: Place the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and black pepper in a jar with a tight-fitting lid. Add the honey or maple syrup if using.
Shake: Secure the lid and shake well until everything is combined and the dressing looks slightly creamy.
Taste and adjust: Give it a taste and add more salt, lemon juice, or vinegar if needed. If it’s too tangy for your liking, add a little honey or maple syrup.
Serve: Drizzle over your favorite salad and enjoy! Store any leftover dressing in the refrigerator and shake well before using again.
Recipe Tips
- Use fresh lemon juice: It really makes a difference in a simple dressing like this.
- Shake it in a jar: This is the easiest way to mix everything together, and you can store the leftovers in the same jar.
- Adjust the tanginess: If you prefer a milder dressing, start with a little less lemon juice and add more to taste.
- Add a little sweetness if needed: A teaspoon of honey or maple syrup can help balance the lemon juice and vinegar.
- Shake before serving: Homemade dressings naturally separate as they sit, so give the jar a good shake each time.
- Let it sit for a few minutes: If you have time, let the dressing rest for 10-15 minutes before serving so the garlic and oregano have time to flavor the oil.
Ways to Use Mediterranean Salad Dressing
This dressing is great on just about any salad, but I like it with Mediterranean-style ingredients. Here are a few ways you can use it:
- Greek salad: Toss it with cucumbers, tomatoes, red onions, olives, and feta cheese.
- Chickpea salad: Mix it with chickpeas, chopped vegetables, and fresh parsley.
- Pasta salad: Use it instead of bottled Italian dressing.
- Grain bowls: Drizzle over quinoa or rice bowls with chicken and vegetables.
- Roasted vegetables: Add a little dressing to roasted zucchini, peppers, or potatoes before serving.
Common Questions
Yes! You can make it ahead and keep it refrigerated in a sealed jar. Just give it a good shake before using.
You can, but I recommend fresh lemon juice for the best flavor. Since this dressing has only a few ingredients, the fresh lemon really makes a difference.
Yes, you can leave it out if you don’t have any. The dressing will still taste good, but it may separate a little faster since the Dijon helps everything blend together.
Olive oil can thicken or partially solidify when it’s cold. This is completely normal. Let the dressing sit at room temperature for about 10-20 minutes, then shake it well before serving.
Yes! This recipe contains no dairy. It’s also vegan if you leave out the optional honey or use maple syrup instead.
How to Store
- Keep leftover Mediterranean salad dressing in a sealed jar or airtight container in the refrigerator for up to 4 days when made with fresh garlic.
- The olive oil may thicken in the refrigerator, so let the dressing sit at room temperature for 10 to 20 minutes before serving. Shake well to combine everything again.
- I don’t recommend freezing this dressing since it’s so quick to make fresh.
You May Also Like
- Ranchero Sauce
- Avocado Ranch Salad Dressing
- Homemade Sweet Chili Sauce
- Yum Yum Sauce
- Tahini Salad Dressing
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Classic Mediterranean Salad Dressing
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 garlic cloves, finely minced or grated
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Optional
- 1 teaspoon honey or maple syrup , for a touch of sweetness
Instructions
- First, add all the dressing ingredients to a jar with a lid. (½ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1 tablespoon red wine vinegar, 2 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper) – Optional: 1 teaspoon honey or maple syrup for a touch of sweetness.
- Secure the lid and shake well until everything is combined.
- Taste and adjust the seasoning, lemon juice, or vinegar to your liking.
- Drizzle over your favorite salad. Refrigerate any leftovers and shake well before serving again.
Notes
- Yield: Approximately ¾ to 1 cup Dressing (12 tablespoons)
- Serving size: Approximately 2-2½ tablespoons, depending on final yield
- Lemon juice: Freshly squeezed lemon juice gives the dressing the best flavor.
- Sweetness: Add a teaspoon of honey or maple syrup if you prefer a less tangy dressing.
- Mustard: Dijon mustard helps the dressing blend together, but it’s normal for it to separate after sitting.
- Storage: Refrigerate in a sealed jar for up to 4 days because the dressing contains fresh garlic.
- Before serving: Olive oil may thicken when refrigerated. Let it sit at room temperature for 10-20 minutes, then shake well.
- Serving size: Measure the finished dressing and divide by 6 for the most accurate serving size.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
