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6 servings


0 hours 5 mins


0 hours 0 mins


0 hours 5 mins

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8 Tbsp. Olive Oil

3 Tbsp. Fresh lemon juice

2 Tsp. Dijon mustard

1/4 Tsp. Kosher salt

5 Cranks of coarsely ground fresh black pepper

1 Tbsp. Fresh thyme, finely chopped


1. In a small jar with a screw top lid, add all the ingredients except the olive oil and stir until well combined. Add the olive oil, put on the screw top lid and shake vigorously until well combined. Taste. Adjust seasoning to your preferred taste. Serve over your favorite salad.

NOTE:   Alternatively, if you don’t have a small jar with a screw top lid, you can whisk the ingredients in a bowl then slowly drizzle in the olive oil while whisking constantly until everything is well combined.  You can keep this in the refrigerator for up to a week.  Just bring to room temperature first and shake your jar hard before serving.  (See why that jar comes in handy?   LOL)

This is just a great “go-to” dressing for almost all salads.  I love it on a big mixed salad, on antipasto salads and even on my Greek Salads.  It is easy to make and you can feel free to swap out the the thyme for the “herb of the week” or whatever is in the fridge… you decide.  I also love that you can make this in the jar and take it with you for family BBQs, etc.  I’ll serve this on a big salad for my Father’s Day BBQ Menu or take it to a friend’s house with the salad and just dress and toss before seving.  It keeps everything fresh if I can just assemble it at my destination. 

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