This Mediterranean Vinaigrette with herbs is fresh and tangy. The garlic adds so much flavor, and it's tart from the freshly squeezed lemons, but the hint of pure maple syrup balances the citrus, creating the perfect sweet and tangy salad dressing.
Make this vinaigrette to enjoy now or make it ahead and place it in a jar for later. With summer heading around the corner, salads are swinging into season, and this lemon vinaigrette pairs so well with many salads. Whether it's a simple spinach salad or a hearty steak salad, this dressing goes with many and holds its freshness well.
Mediterranean Vinaigrette Ingredients
- Fresh lemons - We'll use the zest and juice of the lemon.
- Garlic - For flavor, this recipe contains three cloves. If that's a bit much, feel free to cut back to one clove.
- Extra virgin olive oil -This lemon vinaigrette is healthy, and we want to keep it that way. There's no other oil I'd recommend.
- Herbs and spices - Fresh mint and parsley brighten the vinaigrette, and the dried oregano adds that signature Mediterranean touch (similar to Greek dressing).
- Pure maple syrup - This special ingredient is going to balance the sour lemon juice. It's going to make it so wonderful and balanced.
Find the complete recipe with measurements below.
How to Make Mediterranean Vinaigrette
To ensure a stable and flavorful vinaigrette, begin by combining the lemon zest and juice with sea salt, black pepper, dried oregano, minced garlic, maple syrup, and aleppo pepper in a mixing bowl. Whisk these ingredients together for a few seconds until the salt begins to dissolve. Then, slowly drizzle in the olive oil while continuously whisking to create a smooth and emulsified dressing.
Helpful tip: to properly create an emulsion, it's crucial to introduce the oil in a slow, steady stream while whisking or blending the base ingredients.
At this point, the lemon vinaigrette is already spectacular. However, I am aiming for phenomenal! Now, add fresh chopped mint and parsley. Whisk to combine, dip your finger or grab a spoon, and taste this amazing vinaigrette you've made. ♡
Mediterranean Vinaigrette Serving Suggestions
I am so excited over here! Try this Mediterranean lemon vinaigrette dressing with a red cabbage salad, spinach salad, or even an arugula salad. Let me just say that this recipe can also be used as a quick marinade! Marinate chicken, and use it as a dipping sauce for steak or veggies.
Make it Ahead and Store it for Later
If you, like me, need a salad dressing for the week, transfer the vinaigrette to a mason jar with a lid and place it in the fridge to enjoy all week long!
More Favorite Salad Dressings and Vinaigrettes Recipes
- Greek Salad Dressing
- Creamy Vinaigrette Recipe
- Lemon Dill Vinaigrette
- Raspberry Vinaigrette
- Mediterranean Balsamic Vinaigrette
- Blackberry Balsamic Vinaigrette
Mediterranean Lemon Garlic Vinaigrette with Herbs
Try this flavorful Mediterranean Lemon Garlic Vinaigrette with herbs to enhance your salads, grilled meats, or use as a veggie dipping sauce.
- Prep Time: 10
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Vinaigrettes & Dressings
- Method: Emulsion
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
1 tablespoon lemon zest, lightly packed
⅓ cup + 2 tablespoons lemon juice
3 cloves of minced garlic
2 tablespoons pure maple syrup
1 teaspoon sea salt
¼ teaspoon coarse black pepper
1 teaspoon dried oregano
½ teaspoon aleppo pepper
⅓ cup extra virgin olive oil
1 tablespoon fresh chopped mint
1 tablespoon fresh chopped parsley
Instructions
Add the lemon zest and juice, garlic, maple syrup, salt, pepper, oregano, aleppo pepper to a mixing bowl and whisk for a few seconds to dissolve the salt.
Next, slowly add olive oil while whisking until a smooth, pale yellow vinaigrette forms.
Stir in the mint and parsley.
Serve and enjoy right away!
Notes
Store your Mediterranean Lemon Garlic Vinaigrette with Herbs in an airtight container in the refrigerator for up to a week. Remember that separation is normal, so shake or whisk well before each use to re-emulsify the dressing.
Suzy says
I made it with Dijon mustard and it was excellent.