Ladolemono: Greek Lemon Salad Dressing

Ladolemono, a classic Greek salad dressing made with fresh lemon and olive oil, is much more than just a topping for Greek salads. This bright and zesty lemon dressing also makes the perfect sauce or marinade for fish, chicken, or grilled veggies.

Greek cuisine is known for its bold, vibrant flavors, and few combinations are as essential as fresh lemon juice and olive oil. Often called the liquid gold of Ikaria, olive oil is cherished not just for its rich flavor but also for its health benefits, playing a key role in their longevity.

If you want to bring a touch of Greece to your meals, start with Ladolemono. a bright, zesty Greek salad dressing that doubles as a versatile lemon vinaigrette! 

Why you will love this recipe?

• Simple – it’s one of the simplest dressings. With all the ingredients in the fridge, I can whip it up in no time. And it is much better than any average store-bought dressing.
• Versatile – Perfect for salads, roasted veggies, grilled meats, and even as a marinade.
• Healthy & Authentic – A classic Mediterranean recipe rich in heart-healthy fats and antioxidants, supporting health and longevity. 

What is ladolemono?

Ladolemono is a traditional Greek dressing made of olive oil and fresh lemon juice, often whisked together with garlic, dry oregano, salt, and pepper. This simple yet flavorful vinaigrette is a staple in Greek cuisine, used to dress salads, marinate meats, or drizzle over grilled vegetables, chicken or fish.

Ingredients to make Greek salad dressing

Ladolemono dressing is simple to make with just a olive oil and lemon as main ingredients.

Greek Olive Oil

Choose a good olive oil, preferably extra virgin Olive Oil or Greek olive oil. Ikaria is one of the blue zones, where people live a longer and healthier life than in other parts of the world. Locally produced olive oil is a staple of the Ikarian diet and is rich in fatty acids and powerful antioxidants. Ikarians love to use their olive oil in a number of dishes, including politiki salata or fasolakia. and believe that it is one of the secret ingredients to their longevity.

In addition, higher-quality olive oil brings a fruitier and somewhat peppery flavor that is quite pleasant.

Lemon Juice

Freshly squeezed lemon juice works the best. The right combination of lemon and olive oil is the key to this lemony olive oil dressing.

If fresh lemons aren’t available, you can use high-quality bottled lemon juice or substitute with red wine vinegar that is used in the traditional greek salad.

Dried Oregano

A classic Mediterranean herb that adds earthy, aromatic depth to the dressing. Greek oregano is especially fragrant and enhances the overall flavor.

If you don’t have dried oregano, use fresh oregano (double the amount) or try thyme or marjoram for a similar Mediterranean flavor.

Garlic

I like to add minced garlic to the sauce, but if you are sensitive you can skip it or replace it with garlic powder or garlic confit.

Kosher salt and Black Pepper

to taste

How to make Lemon Olive Oil Dressing

First step: Whisk the Ingredients

 In a small bowl or jar, whisk together freshly squeezed lemon juice, dried oregano, minced garlic, kosher salt, and black pepper.

Second step: Slowly Add Olive Oil

While whisking continuously, slowly drizzle in the extra virgin olive oil until the mixture will emulsify and become viscous. 

Don’t forget to continue to whisk vigorously.

Third step: Adjust the taste and serve

Adjust seasoning as needed, adding more lemon juice for tanginess or olive oil for a milder flavor. 

And serve immediately, with a little shake. 

Make ahead & Storage

You can also make ladolemono ahead of time and store in an airtight container in the fridge for up to a week. Shake or whisk before using, as natural separation may occur.

How to use Ladolemono – Greek Lemon Sauce

this lemon and olive oil dressing is so much more than a Greek salad dressing!

You can toss this bright finishing sauce on things from grilled vegetables roasted potatoes, grilled zucchini, or steamed greens for a Mediterranean touch.

Or use it as a marinade for chicken, lamb, or fish before grilling or roasting. I used it in this Spigola Al Forno.

You can’t go wrong by spooning it over grilled fish, steak, or lamb chops for an extra burst of flavor.

Serve it alongside crusty bread or roasted vegetables for a simple Mediterranean diet appetizer.

Lastly, mix it into cooked lentils, chickpeas, or quinoa for a fresh and zesty boost.

Variations to Olive oil and lemon dressing

• Stir in a small amount of honey or maple syrup to balance the tangy lemon.
• Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Experiment with other herbs like thyme, basil, or parsley in place of oregano for a different flavor profile.
• Whisk in a teaspoon of Dijon mustard for added depth and creaminess.
• Grate some lemon zest or other citrus peel (like orange or lime) into the dressing. This adds a fragrant, tangy depth and enhances the citrusy notes