Mediterranean Chef’s Fashion Quick Salad Dressing
A good Mediterranean dressing does more than coat a salad. It wakes everything up with brightness, balance and a mix of savory, tangy and herbal notes. This quick dressing fits that idea perfectly. It’s inspired by the way many chefs build flavor: simple ingredients, layered thoughtfully, shaken together in minutes. You don’t need a blender or anything fancy. A jar, a whisk and a few pantry staples are enough to make a dressing that works with greens, grains, vegetables, seafood or chicken. It’s bold but still balanced, and you can adjust it to match what you like.
This version leans on classic Mediterranean elements: olive oil, citrus, garlic, Dijon, herbs and a touch of sweetness to round it out. The process is fast, but the flavor tastes intentional. Once you get the hang of it, you’ll probably start making it on autopilot.
Prep: 10 minutes
Cook: None
Total: 10 minutes
Ingredients
1/2 cup extra-virgin olive oil
3 tbsp red wine vinegar or lemon juice
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 small garlic clove, finely minced or grated
1/2 tsp dried oregano
1/2 tsp dried basil or thyme
Salt and black pepper to taste
Optional: 1 tbsp finely chopped parsley, a pinch of chili flakes or 1 tbsp crumbled feta for added richness
Instructions
Add the vinegar or lemon juice to a small bowl or jar.
Stir in the Dijon until smooth.
Add the honey and mix well.
Add the garlic.
Sprinkle in the dried herbs.
Season with a pinch of salt and pepper.
Slowly add the olive oil while whisking, or pour it all into the jar.
Whisk until the dressing emulsifies, or shake well if using a jar.
Taste and adjust the acidity, sweetness or salt.
Use immediately or store in the fridge.
Tips
Use good olive oil. Since the flavor is front and center, quality matters.
Grate the garlic. It blends better and gives a more even flavor.
Warm the honey for a few seconds if it’s too thick so it mixes easily.
Add the oil slowly if whisking by hand. It helps create a stable emulsion.
Taste at the end. A small adjustment of salt or lemon can transform the dressing.
Shake before serving. Natural separation is normal.
Store in glass. It keeps the flavors cleaner and prevents lingering smells.
Let it sit for 10 minutes before using. The garlic and herbs bloom in the acid.
Don’t over-garlic it. Fresh garlic gets stronger over time.
Bring it to room temperature before using so the olive oil flows smoothly.
Variations
Creamy Greek version: Add 2 tbsp Greek yogurt or tahini for a thicker, tangier texture.
Citrus blend: Swap lemon for orange or combine the two for a sweeter profile.
Herb-packed version: Add fresh dill, mint or basil along with the dried herbs.
Roasted garlic version: Replace raw garlic with mashed roasted garlic for a softer flavor.
Smoky version: Add a pinch of smoked paprika.
Mustard-forward version: Increase Dijon to 2 tbsp for sharper, thicker dressing.
Tomato basil version: Add 1 tbsp sun-dried tomato paste and a bit more basil.
Vinaigrette with feta: Crumble feta into the dressing for a creamy, salty finish.
Spicy Mediterranean: Add chili flakes, Aleppo pepper or a dash of hot sauce.
Low-sugar version: Skip honey and add more lemon instead.
Q&A
Can I make this without mustard?
Yes. The dressing won’t thicken as much, but it will still taste great.
Can I use fresh herbs instead of dried?
Yes. Add them at the end and double the amount.
How long does it last?
About one week in the fridge.
Does the garlic get stronger?
It does. If you want a milder result, use half a clove.
Can I freeze it?
It’s not ideal. The texture changes once thawed.
Can I use balsamic instead of red wine vinegar?
Yes, but the flavor will be sweeter and darker.
What if it separates?
Shake it for a few seconds. That’s all it needs.
Can I use maple syrup instead of honey?
Yes. It adds a slightly deeper sweetness.
How do I make it oil-free?
Blend lemon juice with a spoonful of tahini or white beans for body.
Can I add Parmesan?
You can. Just mix in a tablespoon for a savory kick.
Nutrition
(approx. per 2 tbsp serving)
Calories: 120
Fat: 13 g
Carbs: 2 g
Sugar: 1 g
Protein: 0 g
Sodium: depends on salt added
Conclusion
This fast Mediterranean dressing is the kind of recipe you end up using on everything. It works on salads, grilled vegetables, chickpeas, pasta salads or even sandwiches. The balance of acidity, olive oil and herbs makes it bright and versatile, and it takes less time to make than it takes to grab a bottled version from the pantry. Once you try it, you’ll probably never want to buy dressing again.