Italian Lemon Dressing

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40 mins
4 portions


Whisk all ingredients together in a small bowl or put them in a jar and shake to blend.


Taste and adjust salt and pepper to taste.


If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor.


A bit more salt will help tempter the acid kick, too.


Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).


  • 2 - 3 tbsp, extra-virgin olive oil
  • 1 tbsp, fresh lemon juice
  • 1 small clove garlic, minced
  • 1/2 tsp. finely grated lemon zest (optional)
  • 1/2 tsp. Keya Oregano Seasoning

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