This Mediterranean salad dressing will lift your salads, adding a touch of sunshine and Mediterranean flavour. All the ingredients are from the store cupboard so no need to go to the store.
Mediterranean salad dressing
This Mediterranean dressing is a delicious alternative to the regular vinaigrette style dressings, with a generous infusion of Mediterranean herbs adding a burst of flavour and sunshine.
See also
- Creamy balsamic dressing made with balsamic vinegar, Greek yoghurt and mayonnaise
- Tangy, creamy and thick enough for dipping – Lemon tahini dressing
- Maple balsamic dressing is a twist on a classic balsamic dressing
- If you love salad find a new favourite from all my salad dressing recipes
This dressing is so easy to make, and as it doesn’t use and fresh ingredients it will keep for a good week on the countertop, even longer in the fridge, which means you only need to make one batch of dressing a week!
In fact it gets even better after a day or two as the herbs have had longer to infuse!
As well as using for green salads, you can use this Mediterranean dressing as a marinade, and on both pasta and rice salads.
I also love to ring the salad dressing changes, making a different batch every week, so salad does not get boring.
And it goes without saying that homemade is always better as you control the ingredients (no additives and emulsifiers) and can tailor the flavour to your preferences
Why make Mediterranean dressing
- Really easy dressing recipe – dump the ingredients into a jar, shake and you are done
- Made from scratch means no additives or emulsifiers
- Uses only store cupboard ingredients – dressing keeps well and can be made ahead
- Ideal for batching – if you are entertaining this is perfect for a big batch dressing!
Mediterranean dressing ingredients
- Olive oil – extra virgin is best for salad dressings, you want something some flavour, fragrance and colour, but not a really fancy oil.
- Red wine vinegar – for flavour and colour, though you can substitute white wine or apple cider vinegar
- Dijon mustard – essential for both emulsifying and thickening the dressing. This will NOT make the dressing taste of mustard, it will add some flavour, but is essential for the texture.
- Runny Honey – to sweeten and balance the flavours. You can use a spoon of sugar, or maple syrup if you prefer.
- Seasoning – I’ve used a spoon of my Mediterranean seasoning here – but any mix of 4-5 dried Mediterranean herbs would work well here
- Pepper and salt – for flavour and to balance the dressing.
How to make Mediterranean salad dressing – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this Mediterranean dressing recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients into a jar which has a well fitting lid.
Step Two – Put the lid on tight. Shake well until the dressing is emulsified.
Taste to check the seasoning, if the dressing seems a little oily then add a pinch more salt before adding more vinegar.
Helen’s Pro Tip
Do not be afraid of adding salt – it acts as a flavour enhancer, and often when a dressing seems to taste too oily it needs a little more salt to enhance the vinegar, rather than more vinegar which will make too acidic.
Leave the dressing for about an hour to allow the flavours from the herbs to infuse and blend.
The dressing is now ready to use, I usually transfer it to a bottle for ease of pouring when serving.
Serving suggestion
Shake your Mediterranean dressing well before serving and use at room temperature.
Use to dress salads, including green, rice and pasta salads or try it as a marinade.
Variations
- Add some garlic powder.
- Add some grated grana padano or parmesan cheese.
- Use fresh herbs instead of dried (especially basil). If you do this, use the dressing within two days rather than a week.
Storage
As this dressing does not have any fresh ingredients it will sit perfectly happily on the counter top for a week – although if the weather is hot I’d probably transfer it to the fridge.
Fridge – Keep in the fridge for up to two weeks. The dressing will separate and the olive oil may solidify in the fridge – this is perfectly normal. Allow to come to room temperature and give it a good shake before serving. If you need to speed it up stand the dressing in a mug of warm water.
Hints and tips
- The easiest way to make this is to dump all the ingredients into a jar and shake. Alternatively use a small bowl and whisk.
- If the dressing tastes a little oily adding a little more salt rather than more vinegar will usually fix it.
FAQs
This is not a traditional salad dressing recipe, but an adaption of a traditional vinaigrette by the addition of Mediterranean herbs.
You could use other oils, but I am very much averse to heavily processed seed oils on health grounds. So It’s olive oil every time for me, but there’s no need to use a strongly flavoured expensive oil.
I use just a little honey to balance out the acidity. It’s not a sickly sweet dressing.
More salad dressing recipes
Three more flavoured salad dressings, for when vinaigrette yet again simply won’t do:
Easy pomegranate dressing is a fruity tangy salad dressing guaranteed to give salad a lift
Miso dressing gives punchy Japanese-influenced umami flavours from store-cupboard ingredients
Tahini dressing with seven variations – you’ll find at least one perfect for any situation
Mediterranean Dressing
Ingredients
- 120 ml (0.5 cups) olive oil
- 60 ml (0.25 cups) red wine vinegar
- 1 tbsp runny honey
- 2 tsp smooth Dijon mustard
- 1 tsp Mediterranean seasoning
- pepper and salt
Instructions
- Put all the ingredients in a jar.120 ml olive oil, 60 ml red wine vinegar, 2 tsp smooth Dijon mustard, 1 tbsp runny honey, 1 tsp Mediterranean seasoning, pepper and salt
- Put the lid on and shake well to emulsify. Stand for an hour before using to allow the flavour of the herbs to infuse.
- Taste and adjust the seasoning if needed. If a dressing tastes too oily it is often best adjusted with a pinch of salt, rather than adding more vinegar. If required transfer to a glass bottle for ease of serving.
Notes
Ingredients
- Olive oil – extra virgin is best for salad dressings, you want something some flavour, fragrance and colour, but not a really fancy oil.
- Red wine vinegar – for flavour and colour, though you can substitute white wine or apple cider vinegar
- Dijon mustard – essential for both emulsifying and thickening the dressing. This will NOT make the dressing taste of mustard, it will add some flavour, but is essential for the texture.
- Runny honey – to sweeten and balance the flavours. You can use a spoon of sugar, or maple syrup if you prefer.
- Seasoning – I’ve used a spoon of my Mediterranean seasoning here – but any mix of 4-5 dried Mediterranean herbs would work well here
- Pepper and salt – for flavour and to balance the dressing.
- Add garlic powder.
- Add grated grana padano or parmesan cheese.
- Use fresh herbs instead of dried (especially basil). If you do this, use the dressing within two days rather than a week.
Storage
- Fridge – Store your Mediterranean dressing in the fridge for up to one week. Serve at room temperature, and shake before serving. The olive oil may solidify in the fridge – don’t worry, just make sure you take it out in time to come to room temperature.
Hints and tips
- The easiest way to make this is to dump all the ingredients into a jar and shake. Alternatively use a small bowl and whisk.
- Do not be afraid of adding salt – it acts as a flavour enhancer, and often when a dressing seems to taste too oily it needs a little more salt to enhance the vinegar, rather than more vinegar which will make too acidic.
Chris
I’m on my third batch of this – thank you for the recipe