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olive oil salad dressing recipe

Classic Olive Oil and Lemon Vinaigrette

A simple, versatile olive oil salad dressing that comes together in minutes and elevates any salad with bright, Mediterranean flavors.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Classic Vinaigrettes
Cuisine: Mediterranean
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup extra-virgin olive oil highest quality available
  • 2 tablespoons fresh lemon juice about 1 medium lemon
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
Optional Additions
  • 1 teaspoon honey or maple syrup for sweetness
  • 1 tablespoon fresh herbs such as basil, oregano, or thyme, finely chopped
  • 1/4 teaspoon red pepper flakes for heat

Equipment

  • Mixing bowl
  • Whisk
  • Mason jar or glass container with lid

Method
 

  1. In a medium bowl, combine the lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk until well combined.
  2. While continuously whisking, slowly drizzle in the olive oil in a thin, steady stream to create an emulsion.
  3. Continue whisking for about 30 seconds after all oil has been added until the dressing is slightly thickened and uniform.
  4. If using any optional ingredients like honey or herbs, fold them in and whisk to combine.
  5. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
  6. Use immediately or transfer to an airtight container and refrigerate for up to one week.

Notes

  • For best flavor, allow the dressing to rest for 15-30 minutes before serving to let the garlic infuse into the oil.
  • If your dressing solidifies in the refrigerator, simply let it sit at room temperature for 10 minutes before using.
  • Always shake well before each use as natural separation will occur.