Lebanese Salad Dressing with Lemon and Garlic
The simplest lemon salad dressing you'll ever make. Fresh garlic, olive oil, za'atar, and sumac come together in this bright Lebanese classic passed down through generations. Great over salad greens, as a marinade for chicken or grilled veggies.
Servings 4
Calories 136kcal
Ingredients
- 1 lemon juiced
- 2 cloves garlic grated on a microplane
- ¼ cup extra virgin olive oil
- 2 tablespoons za'atar
- 1 teaspoon sumac
- 1 tablespoon dried mint 2 tablespoons fresh spearmint
- salt and pepper to taste
Instructions
- Using a microplane, grate the garlic over a small bowl. Grating is key for making sure no one ends up with large chunks of garlic. Add all remaining ingredients to the bowl and whisk to combine. Season with salt and pepper to taste. To serve, drizzle over salad greens or use as a marinade for chicken or grilled veggies.1/4 cup extra virgin olive oil
Notes
I usually make this dressing by instinct, directly over the salad bowl with no measuring. Once you make it a few times, you'll find your own rhythm. Spearmint works beautifully here if you have fresh mint growing in summer. Avoid peppermint. The microplane is non-negotiable for the garlic: it dissolves into the dressing rather than sitting in chunks. This keeps it bold without being harsh. Great drizzled over grilled chicken, roasted vegetables, grain bowls, as a marinade for shrimp or chicken, 2or anywhere you want a hit of bright, lemony flavor.
Nutrition
Serving: 2tablespoons | Calories: 136kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 4mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 3mg
