I love a healthy homemade salad dressing. It makes actually eating salads palatable, without all of the junk that can be found in commercial dressings.
This lemon olive oil salad dressing recipe is from the fabulous cookbook It’s All Greek to Me.
This lemon olive oil salad dressing is actually a traditional greek dressing called “latholemono.” It’s not just for salads, and makes a wonderful finishing touch on chicken, or drizzled over a cooked grain (swap it out for the dressing in our chickpea quinoa salad) or it could even be a dip for bread. I love that versatility.
As with my apple cider vinaigrette recipe, this lemon olive oil salad dressing is super easy to make. Simply whisk the lemon juice, salt, pepper, and garlic together in a small bowl, then very slowly drizzle in the olive oil, whisking constantly to emulsify. Serve immediately or refrigerate until ready to use.
- 4 to 6 tablespoons freshly squeezed lemon juice
- (2 to 3 lemons), depending on how tangy you like it
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 clove garlic, minced (optional)
- 1/2 cup extra-virgin olive oil
- In a small bowl, whisk the lemon juice, salt, pepper, and garlic (if using).
- Then very slowly drizzle in the olive oil, whisking constantly to emulsify.
- Serve immediately or refrigerate until ready to use.