Quick Takeaway
Yes, this Ladolemono is low oxalate per serving. Lemon juice, olive oil, garlic, sea salt, and white pepper are all low oxalate. It does include a small amount of dried oregano, which is high oxalate, but each 2 tablespoon serving has only about 1/10 teaspoon.
Ladolemono is the classic Greek dressing of lemon juice and olive oil, whisked with garlic and dried oregano. It takes 5 minutes, makes about 1 cup, and goes on everything from Greek salad to grilled lamb chops, chicken, and fish.
Why You’ll Love This Recipe
- 5 minutes, one bowl. Whisk it together or shake it in a jar.
- Six ingredients. Lemon juice, olive oil, garlic, oregano, sea salt, and white pepper.
- Works on more than salad. Spoon it over grilled lamb chops, chicken, or fish.
- No sugar, dairy, or gluten. Just oil, lemon, and seasonings.
- Low oxalate per serving. Every ingredient is low oxalate except a small amount of oregano, about 1/10 teaspoon per serving.
A Note About the Oregano
Oregano is high oxalate, so it is usually left out of recipes here. In this dressing it is used in a very small amount: 3/4 teaspoon for the whole batch, which makes about 8 servings. That works out to roughly 1/10 teaspoon per person, so the classic Ladolemono flavor stays and the amount you actually eat stays small.
Wondering if an ingredient is low oxalate? Check any food in seconds with our free Food Look-Up tool.
Ingredient Notes
- Fresh lemon juice. Low oxalate. Use fresh, not bottled, for the brightest flavor. Skip the zest, since lemon peel is high oxalate.
- Extra virgin olive oil. Low oxalate. It makes up most of the dressing, so a good quality oil makes a real difference.
- Dried oregano. Crumble it between your fingers as you add it to release more flavor.
- White pepper. Low oxalate, unlike black pepper, which is high.
Low Oxalate Ladolemono (Greek Lemon Dressing)
Print Recipe
Ingredients
- 1/4 cup fresh lemon juice about 2 lemons
- 3/4 tsp dried oregano
- 1 large garlic clove pressed or finely minced
- 3/4 tsp sea salt
- 1/4 tsp ground white pepper
- 3/4 cup extra virgin olive oil
Instructions
- Add the lemon juice, garlic, oregano, sea salt, and white pepper to a medium bowl and whisk until the salt dissolves.
- Slowly drizzle in the olive oil while whisking constantly, until the dressing turns cloudy and slightly thickened. (Or add everything to a jar with a tight lid and shake hard for 30 seconds.)
- Let the dressing sit for 10 minutes so the garlic and oregano can flavor it. Whisk or shake again right before serving.
Pro Tips for the Best Ladolemono
- Add the oil slowly. Drizzling it in while whisking helps the dressing emulsify so it does not separate right away.
- Use a jar for the easiest method. Shake hard for 30 seconds and it is ready.
- Let it rest 10 minutes. The garlic and oregano need a few minutes to flavor the dressing.
- Taste and adjust. Add a pinch more salt or a squeeze more lemon to your liking.
- Shake before every use. It naturally separates as it sits.
Storage and Reheating
- Refrigerator. Store in a sealed jar for up to 1 week.
- Bring it back to room temperature. Olive oil firms up when cold. Let the jar sit on the counter 10 to 15 minutes, then shake.
- Make ahead. Make it a day ahead so the garlic flavor builds.
- Freezing. Not recommended, since the texture changes once thawed.
Substitutions and Variations
- Add a little honey. 1 teaspoon of honey softens the tartness, and honey is low oxalate.
- Use red wine vinegar for part of the lemon. Swap up to 1 tablespoon of the lemon juice for a little extra tang. Vinegar is low oxalate.
Frequently Asked Questions
Is Ladolemono low oxalate?
Lemon juice, olive oil, garlic, sea salt, and white pepper are all low oxalate. Oregano is high oxalate, but this recipe uses only 3/4 teaspoon in the whole batch, about 1/10 teaspoon per serving.
What does Ladolemono mean?
It is Greek for oil and lemon. Ladi means oil and lemoni means lemon.
How long does Ladolemono last?
Up to 1 week in a sealed jar in the fridge. Let it sit at room temperature for 10 to 15 minutes and shake before using.
What can I use Ladolemono on?
Greek salad, grilled lamb chops, chicken, fish, and low oxalate vegetables like zucchini or cauliflower.
Why did my dressing separate?
Oil and lemon juice naturally separate as they sit. Whisk or shake it again right before serving.