Olive Oil Salad Dressing: 7 Quick Recipes

A good olive oil salad dressing takes five minutes and a few ingredients you already have. The secret is the oil: a fresh extra virgin olive oil gives a salad a fruity, grassy aroma that no bottled dressing can match. Below you will find the basic rule and seven tried-and-tested recipes, from the classic Albanian lemon-and-oregano dressing to a Caesar dressing without mayonnaise.

The basic rule: 3 to 1

Almost every salad dressing starts from the same ratio: three parts oil to one part acid. For a salad for four you need:

• 6 tablespoons extra virgin olive oil (about 90 ml)
• 2 tablespoons lemon juice or vinegar (about 30 ml)
• half a teaspoon of salt and black pepper to taste

Dissolve the salt in the lemon juice, add the oil and whisk with a fork, or shake everything in a closed jar. For a sharper dressing, use two and a half parts oil; for a softer one, go up to four.

7 olive oil salad dressing recipes

Four of them (1, 3, 5 and 7) contain no mustard at all.

1. Classic lemon and oregano dressing

Perfect for tomato and cucumber salad, green salads and the Albanian village salad with white cheese.

• 6 tbsp olive oil, 2 tbsp lemon juice
• 1 tsp dried oregano, salt, pepper
• optional: 1 clove of garlic, finely chopped

Mix everything and leave it for five minutes so that the oregano releases its aroma.

2. Honey mustard vinaigrette

The classic vinaigrette, balanced between sour and sweet. It goes well with green salads, fresh spinach and chicken salad.

• 6 tbsp olive oil, 2 tbsp wine or cider vinegar
• 1 tsp mustard (Dijon if possible), 1 tsp honey
• salt, pepper

Whisk the mustard, honey, vinegar and salt, then add the oil in a thin stream while whisking, until the dressing thickens slightly.

3. Yogurt dressing

Light and creamy, like a thin Albanian tarator. Excellent with cucumber, lettuce, boiled potatoes or roasted vegetables.

• 150 g strained (Greek-style) yogurt, 2 tbsp olive oil
• 1 tbsp lemon juice, 1 clove of garlic, crushed
• chopped dill or mint, salt

Mix the yogurt with the garlic, salt and lemon juice, then stir in the oil and herbs. Variation: add half a mashed avocado for a thick, smooth avocado dressing.

4. Caesar dressing with olive oil, no mayonnaise

• 1 very fresh egg yolk (or 1 tbsp mayonnaise)
• 1 clove of garlic, 2 anchovy fillets (optional)
• 1 tsp mustard, 1 tbsp lemon juice
• 80 ml olive oil, 30 g finely grated Parmesan, pepper

Crush the garlic with the anchovies, add the egg yolk, mustard and lemon juice, then add the oil drop by drop while whisking by hand until the dressing emulsifies. Stir in the Parmesan at the end. In a blender, extra virgin olive oil can turn bitter, so a hand whisk is the safer choice.

5. Balsamic dressing for rocket

• 4 tbsp olive oil, 1 tbsp balsamic vinegar
• 1 tsp honey, salt

Peppery rocket (arugula) likes a slightly sweet dressing. Serve it with thin shavings of Parmesan and toasted walnuts.

6. Cabbage salad dressing

• 5 tbsp olive oil, 2 tbsp cider vinegar
• half a teaspoon of honey or sugar, salt
• optional: cumin or dill

Shred the cabbage finely, rub it with a little salt and leave it for ten minutes to soften, then add the dressing. Red cabbage and grated carrot make it even brighter. It is a light alternative to mayonnaise coleslaw.

7. Green herb dressing

• 6 tbsp olive oil, 2 tbsp lemon juice
• a handful of parsley, basil or mint
• 1 clove of garlic, salt

Blend everything for a few seconds only. This dressing is great on green salads and also with grilled fish, rice or barbecued vegetables.

Mistakes that ruin a dressing

• Old or rancid oil. A dressing cannot hide its taste; see how to tell if olive oil has gone bad.
• Too much vinegar. Start with the 3 to 1 ratio and adjust at the end.
• Salt straight into the oil. Salt does not dissolve in oil; dissolve it in the lemon juice or vinegar.
• Dressing too early. The leaves wilt; dress the salad when you serve it.
• Wet leaves. Dry them well after washing, or the dressing will not cling.

How long does homemade dressing keep?

Vinaigrettes with oil, vinegar and mustard keep for 5–7 days in a closed jar in the fridge. Dressings with yogurt, fresh garlic or fresh herbs are best used within 2–3 days. In the fridge the oil may thicken a little: leave the dressing out for ten minutes and shake it before using.

Which olive oil for dressings?

For raw dressings always use extra virgin olive oil, because you taste it directly. A fresh oil with grassy notes and a little pepper gives character to green salads and rocket; for yogurt or honey dressings a milder oil is enough. Our Shkrela 0.75 L and 1 L bottles are the right size for everyday cooking. For more ideas, read how to use olive oil in everyday Albanian recipes and olive oil in the Mediterranean diet.

Frequently asked questions

What is the simplest olive oil salad dressing?

Three tablespoons of olive oil, one tablespoon of lemon juice, a pinch of salt and some oregano. Mix and pour over the salad.

What is the ratio of olive oil to lemon juice?

The basic ratio is 3 to 1: three parts olive oil to one part lemon juice or vinegar.

How do you make Caesar dressing without mayonnaise?

With an egg yolk, garlic, mustard, lemon juice, olive oil added drop by drop and Parmesan, as in recipe 4 above.

Can I make salad dressing a day ahead?

Yes. Vinaigrettes and mustard dressings keep for several days in the fridge. Yogurt and fresh herb dressings are best made on the day.