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With bright, fresh lemon flavor, this amazing dressing is delicious on just about any salad; but how about on grilled chicken, shrimp and pork, roasted veggies, steamed potatoes ... everything?
How do you feel about breaking rules every now and then?
Me? I don't have any problem with it - at least when it comes to lemons. If you cook with any type of citrus fruit, you probably know one of the big "no-no's" is to never use the pith (the white part just under the colored exterior) of the fruit in your recipes, as it can be quite bitter. It's okay to use the zest, the juice, the fruit itself, just not the pith.
This Lemon Oregano Salad Dressing is a rule breaker as it utilizes the entire lemon. Yup, zest, pith, juice, pulp, all of it! I based the recipe off of my Whole Lemon Thyme Dressing (which was based on a recipe from Bon Appetit). The pith does add a bit of mild bitterness, but it's very pleasing. In fact we enjoy the Whole Lemon Thyme Dressing so much (and heard so much positive feedback from readers), I decided to change it up a bit and use the new dressing in a salad I've been working on. I'll be sharing the salad on Monday, but I've found so many other uses for this delicious dressing, I decided it deserved it's own post.
The lemon is thinly sliced, then chopped fairly fine after removing the seeds. After that it's easy-peasy, just throw it all in a jar and give a good shake. I like to add the oregano just before serving as it darkens a bit in color as it sits in the dressing. If you add it ahead of time, it still tastes heavenly, but it's just not as pretty.
To me, lemon and fresh oregano are a match made in heaven. I have to admit though; fresh oregano isn't my first herb of choice. Basil, rosemary and thyme are more popular in my kitchen, and I actually prefer to use dried oregano vs. fresh in lots of dishes. But in certain recipes, (like this dressing) you just can't beat the bold, complex flavor of fresh oregano, especially when paired with bright, fresh flavors like lemon and garlic.
Looking at the recipe, you might think there's too much lemon with one whole lemon, as well as additional lemon juice. The dressing definitely has a sunny, bright lemon flavor, but not too much - I promise! It adds a huge pizzazz to anything you drizzle it on, from grilled chicken or shrimp to roasted veggies, steamed potatoes and salads of every variety.
So there you have it; a sunny, delicious, unique dressing to add new life to your everyday salads, grilled meats, veggies, etc. And you can feel good about breaking the rules on this front - it actually may be the first time you get rave reviews for rule-breaking! But not me!!
LOTS OF PEOPLE ASK WHAT KIND OF COOKWARE, SMALL APPLIANCES, CUTLERY, ETC. I USE IN THE KITCHEN. HERE’S WHAT I USED TO MAKE THIS RECIPE.
- 1 medium organic lemon washed well and dried
- 4 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 2 medium cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup extra virgin olive oil
- ¼ cup fresh oregano leaves* packed
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Cut both ends off of lemon and discard. Thinly slice lemon, discarding seeds as you go. Stack a few slices on top of each other and chop fairly fine. I start out by thinly slicing the slices in one direction and then do the same thing in the opposite direction. After that I keep the tip of the knife on the cutting board and place the fingers of one hand on top of the knife. Holding the handle with the other hand, I just keep rocking the knife through the lemon until it is fairly finely chopped. You want the pieces pretty small, but keep some texture. (See picture in post.)
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Place chopped lemon and all other ingredients except oregano in a small jar with a tight fitting lid and shake, shake, shake!
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Chop oregano fairly fine and add to dressing before serving.**
Adapted from Whole Lemon Thyme Dressing and Bon Appetit
* I recommend organic lemons, since you're using the entire lemon.
** If I’m not serving the dressing right away, I like to wait to add the oregano till just before serving as it gets darker in color as it sits in the dressing. It still tastes great but isn’t quite as pretty.
Dee says
This sounds wonderful!! So happy I came across this recipe today! Do you have an idea how long this dressing lasts refrigerated? I would like to make a larger batch. Thanks so much!
Chris Scheuer says
Hi Dee, this dressing will last for at least 5 days in the fridge.
Jean says
Hi I'm a Diabetic and I would love to try this recipe but I was wondering could I use Stevia in place of the sugar and if so would I use the same amount? Thank you.
Chris Scheuer says
Hi Jean, I think you could definitely use stevia but I think it would be less. I would start with half of the amount and then add more, to taste.
Jennifer S says
Can you tell me if you are using the juice of the lemon that you are using in the recipe or an additional recipe?
Chris Scheuer says
Hi Jennifer, theres one whole lemon plus extra lemon juice. Sorry if that wasn't clear.
Patricia says
Wonderful! This caught my eye when I saw lemons, then... the whole lemon! I'm hooked! This is a lovely dressing, marinade, etc. can't wait to make it tomorrow! Drizzled over veggies also, yum! Thank you for " breaking the rules" 🍀
Chris Scheuer says
Haha, thanks Patricia! Enjoy!
Sandra Garth says
This would make a nice hostess gift also and I love it when you break the rules!
Renne says
Do you leave the garlic whole, or chop it? Thanks
Chris Scheuer says
Good question, thanks for noticing that. It should be minced and I’ve amended the recipe to include that!
Tricia @ Saving room for dessert says
Well pucker up! This sounds wonderful. Pinning to my favorite salad board!
Abbe@This is How I Cook says
One of my favorite combinations!
Chris Scheuer says
Me too Abbe!
Liz says
What an unusual salad dressing! I love the combination of lemon and oregano---and I could definitely see using this as a marinade as well as on a tossed green salad. Wishing you and Scott a marvelous holiday weekend!
Chris Scheuer says
Thanks so much Liz. Hope you and yours have a great weekend too!
Sel says
i have been doing the same thing with limes off the tree here. love limes, that sweet tangy taste and with a little honey and jalapeno mustard
(just a tad) great on everything.... Follow the recipe you submitted with the lime...
Chris Scheuer says
Yum! Honey and jalapeno mustard? Sounds wonderful!!
cheri says
I love to break rules and this one looks like it is totally worth it, love lemons! Citrus is one food group that is easily grown in AZ. Like the idea of using the whole fruit. Beautiful, dressing Chris!
Chris Scheuer says
What I wouldn't give to have a lemon tree out in our back yard Cheri!
Karen C says
I found out the secret to using the whole lemon a long time ago. We have a huge lemon tree which last year gaves us over 1000 lemons. I also love your fresh whole lemon salad dressing with thyme. I am going to try this once for sure because I have fresh oregano in my garden and it looks really good right now. Thanks again for a fun new salad dressing to try..
Oh, and I also roast lemon halves with my roast chicken. I always put my chicken on a bed of onions and stuff it with more lemon. The resulting gravy is awesome and those caramelized lemon halves are to die for.
Chris Scheuer says
Karen, you have me salivating over my computer keyboard! It all sounds so delicious!
Jennifer @ Seasons and Suppers says
Beautiful Chris and I love the idea or using the whole lemon (and breaking rules 🙂
Chris Scheuer says
It really adds to the flavor and texture of this dressing Jennifer!
Angie@Angie's Recipes says
Wonderful flavour! I love to experiment with salad dressing with different garden herbs and spices..and the combo of lemon and oregano happens to be one of my favourites. Thanks for sharing, Chris.
Chris Scheuer says
You're so welcome Angie! Scott has me spoiled with over 15 different herbs in pots on my deck railing, so I'm always snipping here and cutting there!
Ginny Hartzler says
Extra easy! And so beautiful and sunny! Using it in wither would give food a summery look. I have never seen a recipe like his; so different.
Chris Scheuer says
Thanks Ginny! We are loving it too, now that summer is beginning to head to fall. It's kind of like getting an extra shot of summer!