This Mediterranean salad dressing is great on salad, pasta, vegetables, or even as a marinade. It is tangy and full of great Mediterranean flavors; all you need to do is mix all the ingredients and enjoy.
I've seen people call a dressing like this Greek lemon salad dressing or Greek lemon vinaigrette. Still, the flavors in this dressing are so common in the Mediterranean countries that it's hard to say it's from only one country. So I decided to make my own mix of ingredients and call it Mediterranean salad dressing since the flavor profile reminds me of that region.
The good thing about knowing how to make your own Mediterranean salad dressing is that you can use it in your salads, veggies, and even meats, without worrying about what's really inside it; different than the ones you find in the grocery stores that you can barely read the ingredients on the label.
With this recipe, you'll learn how to control the flavors and acidity so you can be in charge. You'll never want to go for store-bought ever again.
By the way, my artichoke salad is the perfect pair for this dressing! You're gonna love it!
And if you like delicious homemade dressings, you should also try my Asian salad dressing. It's really, really good!!!
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Ingredients and Substitutions
- Extra virgin olive oil: the extra virgin is the best option for a deep flavor.
- Lemon juice: gives the tang to this dressing. Use freshly squeezed lemon juice for a brighter flavor. Lime could also be used.
- Red wine vinegar: helps with flavor complexity. Balsamic vinegar is also a delicious option.
- Garlic: I like fresh garlic, but the powdered version is also okay.
- Oregano: gives a delicious flavor to the dressing, and it's prevalent in Mediterranean cuisine.
- Dijon mustard: brings extra flavor to the dressing and also helps to emulsify it a bit.
- Honey: Helps control the acidity in it. Add more or less to your liking.
*All quantities are specified in the recipe card below in this post.
How to make Mediterranean salad dressing
*All quantities are specified in the recipe card below in this post.
Tips
Control the sharpness of fresh garlic
I love the flavor of fresh garlic, but it can be pungent when used raw in a dressing. So, the best and fastest way to enjoy the garlic flavor without overpowering the whole dressing is by microwaving it for 1 minute. The heat will be enough to deactivate the alliinase responsible for the harsh bite of raw garlic. To learn more about the science behind it, you can read this great article from Cook's Illustrated about How to take the bite out of garlic.
Control the acidity of the dressing
Some people may find dressings a little too acidic sometimes. If that's the case for you, you can do a few things to control it and make it the way you like.
- Add less acid - You can choose to reduce the amount of lemon juice or vinegar.
- Add more oil - You can add more olive oil or a neutral oil like avocado oil to counterbalance the acid.
- Add water - Start with one teaspoon and go from there. Blend it really well so it won't separate so fast.
- Add honey or sugar - Sweeteners also help to balance the acidity. I prefer honey as it's healthier than refined sugar and helps with the viscosity of the dressing.
But don't forget to taste your dressing with something from your salad. Dressings by themselves always taste a little too acidic.
If you'd like to learn more about dressings, here's a good article from Epicurious about balancing out the flavors in a dressing and another by Cooking Light on how to fix common dressing fails.
FAQ
The good thing about this Mediterranean salad dressing is that it's very versatile, and you can use it in many ways. Here are some ideas:
Dressing up a salad: add as much or as little as you'd like.
As a sauce: It adds so much flavor when used on cooked vegetables and meats.
Marinade for fish, chicken, or beef: to add more flavor. Just don't marinade for too long. Since it's an acidic dressing, it could cause the surface of the meat to become mushy over time. Here's an article about acidic marinades that talks more about it.
If you don't have an immersion blender, you can:
1. Use a single-serving blender. 2. Use garlic powder and blend everything with a whisk. 3. Mince or finely grate the garlic, then mix everything with a whisk.
Just keep in mind that the dressing will separate quicker when mixed with a whisk.
Storage
According to Carolyn Raab, PhD., R.D., Extension Foods and Nutrition Specialist, and Margy Woodburn, Ph.D., Emeritus Professor, Nutrition and Food Management, oil seasoned with raw or dried garlic and/or fresh/dried herbs must be refrigerated and used within 4 days. I know this dressing has lemon juice and vinegar, and some say it lasts longer when acid is added, but since the dressing separates with time, it's better to be safe than sorry.
If you plan on storing it longer than 4 days, you can pour the dressing into ice cubes and freeze it. When ready to use, thaw and pour it onto the salad.
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📖 Recipe / Receita
Mediterranean Salad Dressing
Ingredients
- ¾ cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed (or lime juice)
- 1 tablespoon red wine vinegar or balsamic vinegar
- 1 garlic clove, peeled (or ⅛ teaspoon of garlic powder)
- 1 teaspoon oregano
- 1 teaspoon Dijon mustard (or regular mustard)
- 1-2 teaspoons honey (optional, but helps regulate acidity)
- ¾ teaspoons fine sea salt
Instructions
- Microwave the garlic clove for 1 minute to help reduce its harsh bite, or skip this step if you like the taste of raw garlic.
- Add all the ingredients to a container and blend with an immersion blender. (*see notes for other options other than immersion blender).
- Use immediately and refrigerate any leftovers.
Notes
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