Ladolemono Dressing (Greek Lemon and Olive Oil Dressing)
Ladolemono dressing is a simple bright, lemony Greek salad dressing. It only needs five ingredients and is one of the simplest dressings in Greek cooking. This Greek lemon olive oil dressing comes together in minutes and can be drizzled over salads, roasted vegetables, grain bowls, and more.
What is ladolemono?
Ladolemono dressing (pronounced lah-doh-LEH-moh-noh) is a traditional Greek lemon olive oil dressing. The name itself translates to oil and lemon (ladi = oil and lemoni = lemon). Ladolemono is the traditional dressing used on maroulosalata, a Greek lettuce salad.
What does ladolemono Dressing taste like?
Ladolemono dressing has a bright, fresh and citrus flavor with a rich olive oil finish. Because this dressing uses lemon juice instead of vinegar, the flavor is clean and lighter than vinaigrettes.
Why You’ll Love This Ladolemono Recipe
- It is fast and easy to make
- I can use it as a salad dressing, vegetable drizzle, grain topper, and marinade.
- I always have Greek salad dressing recipe ingredients on hand (there are only five: olive oil, real lemons, garlic, salt, and pepper).
Ingredients
Extra Virgin Olive Oil
Because this dressing is so simple, the flavor of the olive oil predominates. Always use a good-quality, cold-pressed olive oil that fits your budget. I limit myself to $10-$20 for a small bottle of high quality olive oil.
Fresh Lemon Juice
Always use freshly squeezed lemon juice – never the bottled kind. The flavor is brighter and more complex. One to two lemons will give you the quarter cup you need, depending on the size. This dressing is also what I use when I make lemon garlic broccoli.
Garlic
One clove gives you a mild, background flavor. Two cloves will give you a stronger garlic flavor.
See the recipe card for complete information on ingredients and quantities.
Ladolemono Variations and Add-Ins
Make it creamier
- Whisk in one teaspoon of tahini for a creamy and slightly nutty flavor. (Check out my tahini page for more recipes.)
- Whisk in one teaspoon of Dijon mustard to create a rich texture and savory flavor.
- Add 2 teaspoons of dried oregano for a Greek herby flavor.
Add fresh herbs
Whisk in a teaspoon of fresh thyme or dried oregano. This is a very traditional variation across Greece and gives the dressing a more herby, earthy quality.
How-to Use Ladolemono
Ladolemono is one of the most versatile dressings in my refrigerator. Here are my favorite ways to use it:
- As a salad dressing, especially with the traditional Greek lettuce salad maroulosalata.
- On a Greek cucumber salad for a change of pace.
- A light drizzle on top of a tomato and onion salad.
- A light drizzle on top of roasted veggies once they are out of the oven. Oven-roasted broccoli with ladolemono is my favorite!
How to Store Ladolemono
I recommend making ladolemono dressing just before you use it. This gives you the best lemon flavor. You can store this Greek lemon olive oil dressing in the refrigerator for up to five days. It is important to note that the lemon flavor will lessen the longer it is stored.
Frequently Asked Questions
More Mediterranean Lemon Recipes You’ll Love
- Tomato and Onion Salad
- Easy Greek Cucumber Salad
- Lemon Garlic Pasta (Pasta al Limone)
- Authentic Greek Spanakorizo
How Did It Go?
I hope you loved this ladolemono dressing as much as I do! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.
Ladolemono Dressing (Greek Lemon and Olive Oil Dressing)
Equipment
- 1 small bowl or jar
- 1 small whisk or fork
- 1 microplane
- 1 measuring cup (size 1 cup)
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice about 1–2 lemons
- 1-2 cloves garlic grated or finely minced
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Instructions
- Grate the garlic: Finely grate the garlic. I like to use a microplane so the sizes are very small. If you do not have one, mince the garlic with your knife. You will need to go over it a few times to get it small enough to incorporate into the dressing.
- Combine the ingredients: Add the olive oil, lemon juice, grated garlic, salt, and pepper to a small bowl or a jar with a tight lid.
- Whisk or shake: The next step is to emulsify the dressing. If you are using a small bowl, whisk until fully combined. If using a jar, seal the lid and shake vigorously. The key here is for the dressing to look a golden color without any separation.
- Taste and adjust: I always taste the dressing and adjust. If I am making the salad for just me I add more fresh lemon juice (can you have too much?), but when making for a group I stick with the amount of lemon as written in the recipe card. If you are a serious lemon fan, try
Notes
- Use freshly squeezed lemon juice. The bottled lemon juice tastes flat and artificial.
- The dressing will naturally separate after sitting. All you have to do is whisk or shake it to bring it back together.
- The quality of olive oil really matters with this dressing recipe. Use the best cold pressed olive oil that fits comfortably into your budget. (I limit myself to $10-$20 for a small bottle.)
- If the garlic is too strong, let it sit for 15 minutes and the garlic flavor will soften.
- I recommend making ladolemono dressing just before you use it. This gives you the best lemon flavor.
- You can store this Greek lemon olive oil dressing in the refrigerator for up to five days. It is important to note the lemon flavor will lessen the longer it is stored.