If you're looking for a healthy, easy salad dressing that you can whip up in minutes, this lemon and olive oil dressing is the perfect go-to. Made with just 3 simple ingredients—fresh lemon juice, extra virgin olive oil, and salt—this classic dressing is light, refreshing, and full of flavor.
This recipe is especially close to my heart. It’s the one my mother made with every salad, and it’s still the one I make every single day. As someone who eats salads daily, I can say this dressing never gets old. It’s clean, nourishing, and brings out the natural flavors of any fresh vegetable.
This dressing complements a lot of salads. Whether I’m tossing together crisp greens, tomatoes, or cucumbers, this blend brings everything to life. It’s light, zesty, and full of the simplicity that makes food truly satisfying.
For more salad dressings, try my maple tahini dressing, or tahini dressing.
Jump to:
Why I love This Recipe
This dressing is more than just a recipe—it's part of my daily life and a connection to my roots. It’s the first dressing I learned to make, and I’ve used it nearly every day since. It’s quick, affordable, and works with any type of salad—from classic cucumber-tomato to arugula or grain-based dishes.
When the world feels busy or complicated, this dressing brings me back to the basics—simple, wholesome, and made with love.
There’s something comforting about its simplicity: just lemon, olive oil, and salt. It doesn’t need anything fancy to be perfect. It’s clean, fresh, and lets the vegetables shine. I eat salads every day, and this dressing never gets old—it’s light, bright, and always makes me feel good.
What salads go best with this dressing?
Here are some of my salad recipes that works perfectly with this dressing: arugula and spinach salad, Arabic salad, radish green salad, tuna quinoa salad, arugula and quinoa salad, halloumi salad and arugula and chicken salad.
Equipment
- Lemon squeezer - Wooden hand squeezer or Manuel Juice
Ingredients
- Lemon Juice - Fresh lemon juice is a key ingredient in this dressing, providing a bright, zesty, and tangy flavor.
- Extra Virgin Olive Oil - I like to use extra virgin olive oil, it brings an earthy richness and depth of flavor that complements the brightness of the lemon perfectly.
- Salt - A pinch of salt enhances all the flavors and brings harmony to this simple dressing.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Juice the lemons: Squeeze fresh lemon juice into a small bowl or jar, making sure to remove any seeds.
Step 2 | Pour in the extra virgin olive oil.
Step 3 | Add the salt and adjust to taste. Stir the dressing well with a fork or whisk, or shake it in a sealed jar until combined.
Variations
- Add Dijon mustard – For a tangy, creamy twist (1 tsp).
- Whisk in honey or maple syrup – Balances acidity (½ tsp).
- Mix in fresh herbs – Parsley, mint, basil, or dill add a fragrant lift.
- Spice it up – Try cumin, sumac, or a pinch of Aleppo pepper.
- Garlic lovers – Add a small minced clove or a pinch of garlic powder.
Pro Tips
- Use room temperature ingredients for better emulsification.
- Zest your lemon before juicing for an extra citrusy layer.
- Taste as you go—lemons vary in acidity, so adjust to your preference.
- Store leftovers in a sealed jar in the fridge for up to 3-5 days.
- Always shake or stir before using, especially if stored.
Frequently Asked Questions
Fresh is best, but bottled can be used in a pinch. Look for 100% pure lemon juice.
Yes—this basic recipe is naturally vegan and gluten-free. Just double-check any added ingredients if you're customizing.
I recommend using extra virgin olive oil, it adds a fruity, slightly peppery flavor that pairs beautifully with the lemon. Any olive oil will work, but it may not offer the same depth or bold flavor.
Click here to subscribe to my newsletter and receive free new recipes in your inbox!
If you made lemon and olive oil dressing I would love it if you could give me a 5-star rating and leave a comment below.
I also would like to hear about your experience making it, snap a picture and tag me on Instagram, Facebook, or Pinterest.
More Delicious Recipes
Print
Lemon and Olive Oil Dressing without Garlic
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Category: Dressing
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
If you're looking for a healthy, easy salad dressing that you can whip up in minutes, this lemon and olive oil dressing is the perfect go-to. Made with just 3 simple ingredients—fresh lemon juice, extra virgin olive oil, and salt—this classic dressing is light, refreshing, and full of flavor.
Ingredients
- ½ cup lemon juice (about 2 large lemons)
- ¼ cup extra virgin olive oil
- ¼ teaspoon sea salt (adjust to taste)
Instructions
- Juice the lemons: Squeeze fresh lemon juice into a small bowl or jar, making sure to remove any seeds.
- Add olive oil: Pour in the extra virgin olive oil.
- Season with salt: Add the salt and adjust to taste.
- Whisk or shake: Stir the dressing well with a fork or whisk, or shake it in a sealed jar until combined.
Notes
- Use room temperature ingredients for better emulsification.
- Zest your lemon before juicing for an extra citrusy layer.
- Taste as you go—lemons vary in acidity, so adjust to your preference.
- Store leftovers in a sealed jar in the fridge for up to 3-5 days.
- Always shake or stir before using, especially if stored
Leave a Reply