This lemon olive oil dressing called ladolemono is so much more than a Greek salad dressing! This simple, bright, and tangy dressing will be your go-to for dressing salads, but you can also use it as a marinade, or as a sauce to finish anything from fish, to chicken and even grilled vegetables.

ladolemono Greek salad dressing with lemon juice and olive oil

When I think of Greek food or the most popular Greek recipes everyone loves like Greek chicken or Greek roasted potatoes, I can't help but think of one of the fundamental flavor profiles and that is the combination of lemon juice and olive oil.

And if you ever wanted to add a touch of Greek to your favorite foods, a great place to start is by learning how to make this bright Greek salad dressing, or rather, this multipurpose lemon vinaigrette called Ladolemono!

This homemade Greek dressing recipe is one of the easiest to make, and it is much better than your average store-bought dressing. Like my easy, bright green basil vinaigrette, which comes together with barely any effort, ladolemono takes mere seconds to whip up.


This basic homemade Greek dressing or sauce is made up of a few key ingredients: lemon juice and olive oil, with garlic and dried oregano, whisked together until emulsified. The basic ratio to make ladolemono is 1:3--one part lemon juice to three part excellent extra virgin olive oil. But, you can add a little bit more for flavor--I like to use a pinch of dry oregano and minced garlic. There are many uses for ladolemono as a dressing or a marinade, and I love using to finish lovely fish dishes like this whole roasted branzino recipe.

What is Greek salad dressing made of?

This dressing is made of:

  • Fresh lemon juice. I used juice of 2 large lemons or ¼ cup of lemon juice.
  • Dry oregano. This is optional, but if you like a little more flavor, use about 2 teaspoons of dry oregano.
  • Fresh garlic. 1 garlic clove, minced, should do it. And this is also another optional ingredient to add a little punch.
  • Kosher salt and black pepper. This is to your liking, but I ended up using about ¾ teaspoon of each
  • Extra virgin olive oil. Use a quality extra virgin olive oil as the flavor will really shine through in this dressing. Take a look at my favorite olive oils, you'll find a good selection of quality oils with high polyphenols and low acidity levels, some with a pleasant, light and fruity finish and others more intense with a peppery finish. I've tried this lemon vinaigrette with different olive oils and really enjoyed it.

How to make Greek dressing from scratch?

  • Combine lemon juice with garlic and spices
    In a bowl or measuring cup, combine ¼ cup fresh lemon juice with 1 to 2 teaspoons of dry oregano, minced garlic clove, and a good dash of kosher salt and black pepper. Whisk to combine

    ladolemono Greek dressing ingredients in measuring cup with a whisk and used lemon halves to the side
  • Add olive oil while whisking vigorously to emulsify
    While whisking, slowly drizzle the extra virgin olive oil and continue to whisk vigorously. The ladolemono dressing will emulsify and become viscous

How to use this ladolemono Greek dressing?

Like I said earlier, you can use this dressing or lemon vinaigrette in a variety of ways:

  • As a salad dressing. This is the obvious use here, and you can't go wrong with that. I just used it on my favorite grilled chicken salad.
    You can use it on almost any green salads or maybe even Mediterranean orzo salad or Italian pasta salad in place of the typical dressing used.
    I mentioned earlier that the dressing for a traditional Greek salad is typically a splash of good olive oil and red wine vinegar. And often times, bottles of both condiments are set on the table so you can use as much oil and vinegar and you like. That said, if you want to use a couple of tablespoons of this lemon and olive oil dressing instead over your Greek salad you absolutely can!
  • As a sauce. You can drizzle ladolemono over grilled fish, chicken, or even grilled vegetables. I don't mind a little over my quick pan-seared salmon or trout, for example.
  • As a marinade. Earlier, I shared a yogurt based chicken marinade, and this lemon dressing can work very similarly. In fact, it's the marinade I use for Greek sheet-pan chicken! When using a lemon-based marinade for chicken though, I typically allow no more than 2 hours of marinating in the fridge.

Make ahead & Storage

Make sure to store this homemade Greek salad dressing in the fridge in a tight-lid mason jar for up to 2 weeks (I try to use mine within 1 week). As it sits in the fridge, the olive oil and lemon will separate, which is expected. Just give the dressing a gentle shake or whisk before using.

Other Greek recipes to try:

Hungry for more? Browse our Greek recipes collection, Salad recipes collection, or Top Mediterranean diet recipes.

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4.89 from 154 votes

Ladolemono Greek Salad Dressing Recipe

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
ladolemono Greek salad dressing with lemon juice and olive oil
You'll love this versatile Greek lemon and olive oil dressing. You can use it as a Greek salad dressing on your favorite salad, as a marinade for chicken or fish, or as a bright finishing sauce to drizzle on things from grilled vegetables to kabobs and more!
Prep – 10 minutes
Total – 10 minutes
Serves – 16 tablespoons


  • ¼ cup fresh lemon juice, juice of 2 large lemons
  • 1 to 2 teaspoons dried oregano
  • 1 large garlic clove minced
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ cup extra virgin olive oil


  • Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
  • While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.



  • Storage: Store your ladolemono Greek dressing in a tight-lid glass jar in the fridge for up to 2 weeks (I try to use mine within 1 week). The oil will separate from the lemon as it sits in the fridge, give it a gentle shake before using on your salads, grilled meats, fish etc. 
  • Visit our online shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices. 


Calories: 91.4kcalCarbohydrates: 0.5gProtein: 0.1gSaturated Fat: 1.4gSodium: 109.4mgPotassium: 9.1mgFiber: 0.2gSugar: 0.1gVitamin A: 5.5IUVitamin C: 1.8mgCalcium: 5.4mgIron: 0.2mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Christy says:

    4 stars
    The bones of this are good, but the amount of olive oil is way too much. I reduced it by 1/4 of a cup, but it was still too much. Next time, I'll cut it down again and replace that amount with white wine.

  2. Heather says:

    5 stars
    OMG! I made this to drizzle over branzino but let me tell almost didn't make it! When I did a taste test, I was blown away by the flavor and could have drank the whole bowl straight down! Forget about the It's a definite keeper and I can't wait to try it on other things. The fish was mouth-watering delicious, BTW.

    1. TMD Team says:

      Lol! It's also a star ingredient in Suzy's new Greek Sheet Pan Chicken recipe, so be sure to check that out!

  3. Lisa says:

    5 stars
    Great salad dressing! Wonderful with the arugula salad….

    1. Delia Hernandez says:

      Me encanta la comida mediterránea!!

  4. Crystal says:

    5 stars
    This salad is delicious! A definite go! Will make again and again. Thank you!

  5. Karen Givens says:

    5 stars
    Love this use it all the time

  6. Julie says:

    I am making this for the first time for a dinner. The recipe seems like a lot for one salad. I will make the whole thing as it sounds delicious, but how much h would you need to toss with large salad (for 8). TIA

    1. TMD Team says:

      Hi, Julie. I would start with 1/4 cup, taste, and add more little-by-little if needed.

  7. Ruth says:

    5 stars
    Love this dressing. Different than the one I have always used for Greek Salad, thought ‘give it a try’. It is so much better will be my go to from now on!

  8. Old man says:

    5 stars
    This was great, tied everything together.

  9. Mary says:

    5 stars
    I give all your recipes 5 stars because they are all wonderful!

  10. Jenn says:

    5 stars
    Absolutely delicious!!

  11. Carolyn A.Schnell says:

    5 stars
    Love that it was fast and delicious.....I loved the texture of.the dressing by adding the.oil last while constantly stirring....had never heard that was perfect...thank you so much!

  12. Jill says:

    5 stars
    Oh my goodness! Finally the perfect dressing for roasted veggies. Bright taste, not too lemony. Love to drizzle now on veggies right out of the oven.

  13. Glenna says:

    Wondering how much is a serving size?

    1. TMD Team says:

      Hi, Glenna. The serving size here is 1 Tablespoon.

  14. April says:

    5 stars
    Amazing recipe! I also added a tiny bit of lemon zest for some extra! Definitely a keeper. Thank you!

  15. Lauryn says:

    5 stars
    So yummy! I replaced the oregano for fresh parsley and it was great!

  16. Donna says:

    Did you mean 1 to 2 large garlic cloves? Recipe states 1 to garlic cloves.
    I have made it using 2 large cloves and enjoyed the dressing on your crispy grilled salmon recipe and on salads.

    1. TMD Team says:

      Hi, Donna. One garlic clove will work just fine here, but feel free to add another if you're a real garlic fan :). I have done the same!