Lemon Olive Oil Salad Dressing

We got home from vacation last night and I just did an enormous post-vacation grocery shopping run – filling the fridge with fruits and meats and veggies. There is a strange sort of satisfaction that comes with having a fully stocked fridge and pantry. So many choices! Easter has always been our unofficial marker of the start of summer. Sure summer is months away, but we’re in summer mode. The neighborhood pool is heated and I stop menu planning and start stocking the fridge with things I can throw on the grill. We had grilled pizza recently and it was amazing.

Last year I had the opportunity to feature the Greek Village Salad from Debbie Matenopoulos’ cookbook, It’s All Greek to Me.  I mentioned my love of a salad without lettuce and that salad has been in rotation ever since. Since it has been a year since the book’s release, I’m back with another recipe in honor of the simple flavors of summer.

Lemon–Olive Oil Dressing - Mama Bub

From It’s All Greek to Me:

Latholemono (lah-thoh-LEH-moh-noh)

Lemon–Olive Oil Dressing

This classic and very versatile dressing is one of my all-time favorites. Sometimes the simplest things really are the best. Try this dressing on salads, fish, shellfish—even chicken. I love it on Horta (Dandelion Greens Salad, page 104).


4 to 6 tablespoons freshly squeezed lemon juice

(2 to 3 lemons), depending on how tangy you like it

1/2 teaspoon sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 clove garlic, minced (optional)

1/2 cup extra-virgin olive oil

In a small bowl, whisk the lemon juice, salt, pepper, and garlic (if using). Then very slowly drizzle in the olive oil, whisking constantly to emulsify. Serve immediately or refrigerate until ready to use.

I love that making my own salad dressing makes me feel like a cooking super star even though I’m only using a few simple ingredients. My husband loves this cookbook because the Mediterranean flavors are reminiscent of the Armenian foods he grew up with and he’s currently bookmarking the recipes he wants us to tackle.

Thinking about summer cooking has me seriously jazzed. I’m the first to admit that summer weather is my absolute least favorite, but food, well we all know I love a good seasonal menu.


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