If you enjoy simple, healthy food that tastes fresh and delicious, this Mediterranean Salad Dressing is worth keeping. It comes together in a few minutes and adds a clean, bright touch to almost anything you pour it on.
It uses everyday ingredients like olive oil, vinegar or lemon juice, honey, dried thyme, and seasoning. When combined, the flavour is light and balanced, with a gentle mix of tang and sweetness.
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I often make this easy Mediterranean dressing during the week because it goes with almost everything. It freshens up a quick salad, adds life to roasted vegetables, and makes simple grains or pasta taste a little more put-together. It’s one of those small recipes that quietly makes meals better effortlessly.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Olive oil - The base that gives body and richness. Good quality extra virgin olive oil brings the most character.
- Vinegar or lemon juice - Either works. Red wine vinegar is sharp and classic, while lemon juice adds brightness. You can even mix the two.
- Honey - Balances the acidity and rounds off the edges. A mild honey works best.
- Dried thyme or oregano - Adds that earthy Mediterranean touch. If you have fresh thyme, use double the amount.
- Salt and black pepper - Simple seasoning that pulls everything together.
How to Make Healthy Mediterranean Salad Dressing
Making this Greek-style salad dressing could not be simpler. It is one of those “shake and pour” recipes that come together in under five minutes.
Combine olive oil, vinegar or lemon juice, honey, dried thyme, salt, and a pinch of black pepper in a jar or a small bowl. Close the lid tightly and shake until the dressing looks smooth and lightly emulsified. Alternatively, give it a good stir with a whisk!
Try a small spoonful. Add a bit more lemon juice for brightness or a touch more honey if you want a softer taste. Pour it straight over your salad or keep it sealed in the fridge.
The beauty of this recipe is that it is completely flexible. You can make a small batch for a quick lunch salad or scale it up for the week.
Recipe Tips From the Chef
- Use good olive oil. The flavour really depends on it. A medium or mild extra virgin olive oil usually works best, so it does not overpower your greens.
- Mix before serving. The oil and vinegar will naturally separate, so give it a quick shake or whisk before each use.
- Taste as you go. Acidity can vary depending on the vinegar or lemon you use. Adjust little by little until it feels balanced.
- Let it rest for ten minutes. This helps the thyme soften and release its flavour.
- Add garlic carefully. If you want to include it, use a small amount and make sure it is finely grated or crushed. It can take over the dressing quickly.
Serving Ideas
This lemon olive oil dressing works with far more than just leafy salads. It fits into nearly every part of a Mediterranean-style meal. Try it with:
- Greek Cucumber Salad
- Roasted vegetables: Drizzle it warm over roasted carrots, zucchini, or peppers.
- Grain bowls: Toss through cooked quinoa, bulgur, or couscous for a quick lunch.
- Pasta salads: It makes a light alternative to creamy dressings.
- Grilled meats or fish: Brush a little over chicken or salmon before serving.
- Bread dip: Swirl into a small bowl for dipping with fresh bread.
Variations
If you like to switch things up, there are plenty of easy tweaks.
- Garlic and Herb: Add a small crushed garlic clove and a pinch of oregano.
- Mustard Blend: Mix in ½ teaspoon Dijon mustard for extra tang.
- Citrus Twist: Use half lemon and half orange juice for a softer, fruity note.
- Balsamic Version: Swap the vinegar for balsamic to make a sweeter dressing.
- Spicy Kick: Add a pinch of chili flakes or Aleppo pepper for gentle heat.
You can even use this as a base for marinating chicken or vegetables. The olive oil and acid help tenderize while the thyme adds depth.
Recipe FAQs
Yes. If you prefer not to use honey, try maple syrup or date syrup for a similar touch of sweetness. You can even skip it entirely if you like a sharper dressing.
Red wine vinegar is the most classic choice. It is sharp but balanced and pairs nicely with olive oil and thyme. White wine vinegar is a bit lighter, and apple cider vinegar adds a fruity edge. Any of them work. Just adjust the quantity to taste.
This one keeps for about 7–10 days when sealed tightly in the fridge. Olive oil may thicken when chilled, so bring it to room temperature and shake it again before serving.
It is a good match for most Mediterranean salads, like tomato and cucumber salads, grain-based bowls, or simple mixed greens. It also works well on cooked vegetables or bean salads.
Related Recipes
For more delicious, healthy Mediterranean recipes to pair with this lemon olive oil dressing, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this Healthy Mediterranean Salad Dressing as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Healthy Mediterranean Salad Dressing
Equipment
- 1 whisk
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoon vinegar or/and lemon juice
- ¼ teaspoon dried thyme or oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine olive oil, vinegar or lemon juice, honey, dried thyme, salt, and a pinch of black pepper in a jar or a small bowl.
- Close the lid tightly and shake until the dressing looks smooth and lightly emulsified. Alternatively, give it a good stir with a whisk!
- Try a small spoonful. Add a bit more lemon juice for brightness or a touch more honey if you want a softer taste.
- Pour it straight over your salad or keep it sealed in the fridge.
- The beauty of this recipe is that it is completely flexible. You can make a small batch for a quick lunch salad or scale it up for the week.
Notes
- Use good olive oil - The flavour really depends on it. A medium or mild extra virgin olive oil usually works best, so it does not overpower your greens.
- Mix before serving - The oil and vinegar will naturally separate, so give it a quick shake or whisk before each use.
- Taste as you go - Acidity can vary depending on the vinegar or lemon you use. Adjust little by little until it feels balanced.
- Let it rest for ten minutes - This helps the thyme soften and release its flavour.
- Add garlic carefully - If you want to include it, use a small amount and make sure it is finely grated or crushed. It can take over the dressing quickly.
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