It's simple and refreshingly sour, ready in minutes. Made with fresh lemon juice, extra virgin olive oil and seasoning this is the go-to Lebanese salad dressing everyone in Lebanon loves.

a hand pouring Lebanese salad dressing out of a glass jar onto salad

About The Ingredients

At the very basic level, fresh lemon juice, and the best extra virgin olive oil are used in equal parts with salt and pepper. However, you can adjust the amount of oil, I like to reduce it, but members of my family love to keep it in there.

Then depending on your taste you can add any of the following to taste;

Crushed fresh garlic cloves, generally with this recipe, 1-3 cloves is suffice, depending on the size of each clove.
Ground sumac is a tangy spice made from ground berries of the sumac plant, often used in Middle Eastern and Mediterranean cuisine like in this tomato onion salad, always found in my pantry - I can't live without this spice! It can be found at your local Middle Eastern or Mediterranean grocer or you can buy sumac online here.
Ground mint is one of my favorite flavors to add to a basic salad.
Pomegranate molasses is another commonly used ingredient in Middle Eastern cuisine. Start with a couple of teaspoons and adjust to taste.

In the photos for this recipe I have used ground mint and crushed garlic.

lemon, olive oil, salt, pepper and garlic laid out

Storage

This dressing keeps well in the fridge in an airtight container or jar for up to one week.

If the oil solidifies in the fridge, let it sit at room temperature until it liquid again.

Before using, give the jar a really good shake as the oil and lemon will separate.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe