Ladolemono Dressing (Greek Lemon and Olive Oil Dressing)

Ladolemono being poured on a maroulosalata (Greek lettuce salad)

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Ladolemono Dressing (Greek Lemon and Olive Oil Dressing)

This simple Ladolemono dressing is a classic Greek lemon olive oil dressing made with fresh lemon juice, garlic, and extra virgin olive oil. This traditional Greek lemon dressing comes together in minutes and pairs perfectly with salads, roasted vegetables, grain bowls, and Mediterranean recipes

Prep Time5

Total Time5

Course: dressing

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegan

Servings:

Calories: 109kcal

Author: Ruth Grindeland

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.

Nutrition