Olive Oil And Lemon Dressing Recipe

I keep this bright Olive Oil & Lemon Dressing on standby because it makes seafood, meat, and veggies instantly irresistible. One spoonful of ladolemono brings bold Greek flavor that keeps everyone coming back for more.

I’m obsessed with this Olive Oil and Lemon Dressing because it hits everything I want in one sharp, silky pour. Extra virgin olive oil gives it that rich, peppery body, while fresh lemon juice cuts through with bright, punchy bite.

I love it over grilled shrimp, spooned across chicken, or drizzled on fish right before eating. And honestly, I’ll take any excuse to swipe bread through the extra puddles on the plate.

It’s bold, simple, and a little bracing in the best way. But not fussy.

Just that clean Greek-style Ladolemono flavor I keep craving again and again, all week long.

Ingredients

• Extra virgin olive oil makes it silky and rich, with those heart-healthy fats.
• Fresh lemon juice brings the bright zing, so the dressing doesn’t feel heavy.
• Lemon zest adds extra citrus punch without making things too sharp.
• Garlic gives it that bold little kick you’ll notice right away.
• Fresh oregano tastes herby and sunny, like something from a backyard grill.
• Dried oregano works too, and it’s stronger than it looks.
• Parsley adds fresh color and a clean bite, if you’ve got it.
• Kosher salt pulls everything together, so the lemon and oil actually pop.
• Black pepper adds a tiny warmth that keeps it from tasting flat.
• Plus, a touch of honey or sugar can calm the lemon’s sharp edge.
• Basically, it’s simple, fresh, and way better than most bottled dressings.

Ingredient Quantities

• Extra virgin olive oil 3/4 cup (180 ml)
• Fresh lemon juice 1/4 cup (60 ml), about 2 medium lemons
• Fresh lemon zest 1 teaspoon
• Garlic 1 large clove, finely minced (about 1 teaspoon)
• Fresh oregano leaves, chopped 1 tablespoon or dried oregano 1 teaspoon
• Fresh parsley, finely chopped 1 tablespoon (optional for garnish)
• Kosher salt 3/4 to 1 teaspoon, to taste
• Freshly ground black pepper 1/4 teaspoon, to taste
• Optional pinch of sugar or honey 1/4 teaspoon to balance acidity

How to Make this

1. Zest one lemon to measure 1 teaspoon, then juice enough lemons to yield 1/4 cup (about 2 medium lemons); strain seeds and set juice aside.

2. Finely mince 1 large garlic clove and chop 1 tablespoon fresh oregano leaves, or measure 1 teaspoon dried oregano.

3. In a medium bowl or jar combine 3/4 cup (180 ml) extra virgin olive oil and 1/4 cup (60 ml) fresh lemon juice.

4. Add the lemon zest, minced garlic, and chopped oregano to the oil and lemon juice.

5. Season with 3/4 to 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.

6. Add an optional pinch (1/4 teaspoon) of sugar or honey if you prefer a touch of sweetness to balance the acidity.

7. Whisk vigorously or shake in a sealed jar until the dressing is emulsified and well combined.

8. Taste and adjust salt, pepper, or acidity as needed; stir in 1 tablespoon finely chopped fresh parsley if using, then use immediately or refrigerate up to 3 days, shaking before serving.

Equipment Needed

1. Microplane or fine grater for lemon zest
2. Citrus reamer or handheld juicer plus small fine-mesh strainer for seeds
3. Chef knife and cutting board for garlic and herbs
4. Measuring cups and teaspoons
5. Medium mixing bowl or jar for combining ingredients
6. Whisk or jar with tight-fitting lid for shaking to emulsify
7. Measuring spoons for salt, pepper, and optional sugar or honey
8. Small spoon or tasting spoon and airtight container for storing the dressing

FAQ

Olive Oil And Lemon Dressing Recipe Substitutions and Variations

• Extra virgin olive oil: substitute avocado oil, grapeseed oil, or light olive oil (milder flavor and similar smoke point)
• Fresh lemon juice: substitute lime juice, white wine vinegar, or apple cider vinegar (use slightly less vinegar to avoid overacidic taste)
• Garlic: substitute 1/2 teaspoon garlic powder, 1 tablespoon finely minced shallot, or 1 tablespoon roasted garlic for a sweeter, mellow profile
• Fresh oregano: substitute fresh thyme, fresh basil, or 1 teaspoon dried Italian seasoning (use dried at roughly a third of the fresh amount)

Pro Tips

1. Use the best extra virgin olive oil you can find. Because oil is half the dressing, its flavor really shows through. Choose a fruity, peppery bottle for brightness, or a milder one if you want the lemon and garlic to lead.

2. Let it sit for at least 15 to 30 minutes before serving. This softens the raw garlic and lets the oregano and lemon zest bloom into the oil, giving a rounder, more integrated flavor.

3. Temper the lemon if you want a silkier mouthfeel: briefly whisk a tablespoon of the oil into the lemon juice, then slowly whisk that mixture back into the remaining oil. It helps the dressing emulsify and cling to greens or vegetables.

4. Taste and finish thoughtfully. If the lemon feels too sharp, a tiny pinch of sugar or honey will calm it without making the dressing sweet. If it tastes flat, add a bit more salt or a squeeze more lemon. Keep any leftovers refrigerated and bring to room temperature before using so the oil is pourable.