Sunny Greek Salad Dressing


I’ve been on a salad kick here lately. Salad for lunch, salad with dinner. Salad, salad, salad.

Nothing’s better in summer than a big ol’ salad.

And it doesn’t have to be anything fancy with a lot of ingredients. Just a big bowl of fresh spring greens and a delicious salad dressing and I’m all in.

Salad dressing can make or break your salad. It can leave people wanting more. Or it can have them wanting less or none at all.

Yes, the most important part of a salad, besides fresh greens (my main pet peeve) is the dressing.

My pet peeve is all about the fresh greens.

I will sit there and pick out the fresh lettuce from the wilted, slimy pieces. Sometimes I end up throwing half the salad away, which is a total waste, but I’m not about to eat those pieces. Nope, I prefer fresh, crisp greens for my salad.

If it ain’t fresh crisp greens, then don’t put it on my plate!

Sunny Greek Salad Dressing

Ok, enough about my pet peeve of lettuce, onto this wonderful salad dressing.

If you’re a lemon lover, like myself, then you’re going to love this dressing as it uses one whole lemon, peel and all, plus more to make this dressing. Yes, a whole lotta lemon love right here in this little jar.

Add in olive oil, mustard, salt and pepper, and fresh Greek oregano from my garden and you get this amazing version of a Greek salad dressing.

One that will have you and your family reaching for more salad. Which is a win-win because they’re eating their veggies without being forced, manipulated, or nagged.

Not like that ever happens!

Anyways, this Sunny Greek Dressing is the perfect compliment to any kind of salad. Plus you can brush it over fish before grilling, as a marinade for chicken or pork, serve over pasta with Parmesan cheese, or drizzle over steamed broccoli or green beans.

Sunny Greek salad dressing is a whole lemon vinaigrette made with fresh lemon juice, olive oil, oregano, mustard, salt and pepper. Perfect for summer salads.


  • 1 whole lemon, sliced thin and chopped, with seeds removed
  • 6 Tablespoons lemon juice
  • 6 Tablespoons olive oil
  • 1 to 3 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon fresh oregano, chopped
  • 1 Tablespoon brown mustard


  1. Wash and rinse lemon well since we are using entire lemon, peel and all.
  2. Thinly slice lemon, removing seeds. Chop into fine pieces and place into glass jar.
  3. Add remaining ingredients.
  4. Place lid on jar and shake together.
  5. Drizzle over salad and serve.


  • Uses approximately 3 lemons to make
  • Can use Dijon mustard instead of brown mustard.

Inspired by ~

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