Greek Lemon Oregano Dressing

Name: Greek Lemon Oregano Dressing
Prep time: 8 min
Total time: 8 min
Yield: 8 servings
Cuisine: Greek
Ingredients: ½ cup (108 g) extra-virgin olive oil, good-quality, at room temperature; ¼ cup (60 ml) fresh lemon juice, from about 1½ medium lemons, strained to remove seeds; 1 teaspoon (2 g) lemon zest, finely grated, from an unwaxed or well-scrubbed lemon; 2 tablespoons (30 ml) red wine vinegar; 2 teaspoons (2 g) dried oregano, Greek or Mediterranean oregano, crumbled between your fingers; 2 medium cloves (8 g) garlic, peeled and finely grated or minced to a paste; 1 teaspoon (5 g) Dijon mustard; 1 teaspoon (7 g) honey; ½ teaspoon (2½ g) kosher salt, fine kosher or sea salt; ¼ teaspoon (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A bright, punchy shake-in-a-jar dressing made with extra-virgin olive oil, fresh lemon juice, red wine vinegar, garlic and plenty of dried oregano. Ready in 10 minutes and perfect for Greek salad, grilled chicken or roasted vegetables.

Prep: 8 min
Cook: —
Wait: 15 min
Total: 23 min
Makes: About 1 cup (240 ml), enough for 8 servings of 2 tablespoons each

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Ingredients

8 servings

½ cup (108 g) extra-virgin olive oil, good-quality, at room temperature
¼ cup (60 ml) fresh lemon juice, from about 1½ medium lemons, strained to remove seeds
1 teaspoon (2 g) lemon zest, finely grated, from an unwaxed or well-scrubbed lemon
2 tablespoons (30 ml) red wine vinegar
2 teaspoons (2 g) dried oregano, Greek or Mediterranean oregano, crumbled between your fingers
2 medium cloves (8 g) garlic, peeled and finely grated or minced to a paste
1 teaspoon (5 g) Dijon mustard
1 teaspoon (7 g) honey
½ teaspoon (2.5 g) kosher salt, fine kosher or sea salt
¼ teaspoon (0.5 g) black pepper, freshly ground

Equipment (5)

12-oz (350 ml) or larger glass jar with a tight-fitting lid
Citrus juicer or fork for squeezing lemons
Fine-mesh strainer (to catch seeds and pulp)
Microplane or fine grater (for garlic and zest)
Measuring spoons and a liquid measuring cup

Steps

Before you start

Roll the lemons firmly on the counter before cutting; this helps release more juice. You need about 2 medium lemons.
Use a clean jar with a tight-fitting lid, about 12 oz (350 ml) or larger, so there is room to shake.
Allow 15 minutes of resting time so the garlic and oregano soften and flavor the liquid.
Take chilled dressing out of the fridge 20 minutes before serving, since olive oil turns cloudy and thick when cold.

1
Juice and zest lemons
- Scrub the lemons.
- Finely grate 1 teaspoon of zest into a small bowl or directly into the jar, then cut the lemons in half and squeeze until you have ¼ cup (60 ml) juice.
- Strain the juice through a fine-mesh strainer to remove seeds and pulp.
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Ready when: You have 60 ml of seed-free juice and a heaped teaspoon of fragrant zest.
Tip: Zest before juicing; a whole lemon is far easier to grate than a squeezed half.
2
Prepare garlic
- Peel the garlic and grate it on a microplane, or mince it and mash it with the side of the knife and a pinch of the salt until it forms a smooth paste.
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Ready when: Garlic looks like a wet paste with no visible chunks.
Tip: Large garlic pieces can taste harsh and sharp; the finer the paste, the milder and more evenly spread the flavor.
3
Combine flavorings in jar
- Add the lemon juice, zest, red wine vinegar, garlic, crumbled oregano, Dijon, honey, salt and pepper to the jar.
- Stir briefly with a spoon to dissolve the salt and honey.
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Ready when: No clumps of honey or mustard remain at the bottom of the jar.
Tip: Add the salt to the acid before the oil; salt dissolves in lemon juice and vinegar but not in oil.
4
Rest the base
- Let the acid and seasoning mixture sit at room temperature for 15 minutes.
- This softens the dried oregano and mellows the raw bite of the garlic.
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Ready when: Oregano flecks look darker and slightly swollen, and the mixture smells herbal.
5
Add oil and shake
- Pour the olive oil into the jar, screw the lid on tightly and shake vigorously for 20–30 seconds.
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Ready when: The dressing looks cloudy, slightly thickened and pale golden, with no distinct layer of oil.
Tip: Check the lid is fully tightened before shaking, and hold it over the sink if you are unsure.
6
Taste and adjust
- Dip a lettuce leaf or cucumber slice in the dressing and taste.
- Add a pinch more salt if it tastes flat, a splash of lemon juice if it needs more brightness, or a few drops of honey if too sharp.
- Shake again for 10 seconds.
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Ready when: Tangy and lemony first, with oregano and garlic following, and a gentle round finish from the oil.
Tip: Taste on a salad ingredient, not off a spoon; the dressing should be a little punchy because it gets diluted on greens.

Good to know

Tips

Use a fresh, fruity extra-virgin olive oil; with so few ingredients its flavor really shows.
Rub the dried oregano between your palms as you add it to release its essential oils.
Dress salads just before serving; the acid wilts delicate greens within minutes.
For a thicker, creamier version, add 1 tablespoon of plain Greek yogurt and shake again.

Make ahead

Make up to 5 days ahead and refrigerate in the sealed jar. The flavor deepens after a few hours. Bring to room temperature and shake well before using.

Storage & reheating

Room temperature: up to 4 hours while serving. Fridge: up to 5 days in a sealed jar (the fresh garlic and lemon mean it should not be kept longer). Freezer: not recommended. The oil will solidify and cloud in the fridge; let it stand 15–20 minutes at room temperature and shake until smooth again.

Substitutions

red wine vinegar → white wine vinegar or apple cider vinegar. Use the same amount; the flavor will be slightly lighter or fruitier.
honey → maple syrup or a pinch of sugar. Use the same amount of syrup, or ¼ teaspoon sugar.
dried oregano → 1 tablespoon (3 g) chopped fresh oregano leaves. Fresh is milder, so use about three times as much as dried; skip the resting time if you wish.
Dijon mustard → ½ teaspoon mustard powder or omit. Mustard helps hold the emulsion; without it, the dressing separates faster and needs a re-shake.