Tips for Mediterranean Lemon-Herb Vinaigrette
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Use high-quality extra virgin olive oil for the best flavour.
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Freshly squeezed lemon juice makes a noticeable difference.
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Whisk vigorously or use a blender for a smooth emulsion.
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Add a pinch of sugar or honey to balance acidity if needed.
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Store in a glass jar and shake before each use.
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Adjust herbs to taste — try basil, rosemary, or parsley.
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For a creamy version, blend in 1 tbsp tahini or Greek yogurt.
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Add a bit of lemon zest for more brightness.
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This dressing doubles as a marinade for chicken or fish.
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Keeps in the fridge for 5–7 days, but bring to room temperature before using for best texture.
Serve It With Suggestions
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Mixed greens with cherry tomatoes and cucumber
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Quinoa or couscous salad
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Grilled chicken or shrimp
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Roasted vegetable platters
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Chickpea salad or lentil bowls
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Marinated feta or olives
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Fresh mozzarella and tomato salad
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Mediterranean wraps or grain bowls
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Pita and crudités as a dip
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Grilled halloumi and melon
FAQ's
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Use three times the amount of fresh herbs for best flavor.
Q: Can I substitute vinegar?
A: Yes — white wine vinegar or apple cider vinegar works well too.
Q: Is this dressing vegan?
A: Yes, just omit the optional honey or replace with maple syrup.
Q: How long does it keep?
A: Store in the fridge for up to 1 week in a sealed container.
Q: Can I make it creamier?
A: Yes — blend in tahini, Greek yogurt, or even avocado.
Q: Does the oil solidify in the fridge?
A: It may — let it sit at room temp or warm slightly before using.
Q: Is this gluten-free?
A: Yes, all the ingredients are naturally gluten-free.
Q: What can I use this on besides salad?
A: It’s great as a marinade, drizzle for bowls, or dip for veggies.
Q: What olive oil should I use?
A: Choose a fruity, cold-pressed extra virgin olive oil.
Q: Is it kid-friendly?
A: Yes — reduce garlic or mustard if your kids prefer a milder taste.
