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Basic Olive Oil Salad Dressing and Marinade

I don’t know about you, but I don’t like commercial salad dressings, even oil-based ones.  Without naming specific brands, many are:

  • Not made with extra virgin olive oil! Some are made with one or a blend of canola oil, soybean oil, or corn oil. Soybean and corn oil contain omega-6 polyunsaturated acids, which are too abundant in our diet. Too many of them throws the balance between omega-3 and omega-6 fatty acids off, contributing to inflammation. On the other hand, olive oil is a monounsaturated acid that lowers inflammation.
  • Made with one or more sweeteners, like sugar, high fructose corn syrup, or juice concentrates (more sugar)
  • Made with natural and/or artificial flavors. What are they? Could they cause food sensitivities for some people?
  • Made with artificial color. Who needs that? Again, could they cause food sensitivities for some people?
  • Made with fillers, such as cornstarch, especially in light or fat-free versions.
  • High in sodium.
  • Lacking taste: I find them diluted and watered down. That might be good if you like to drench your veggies in as much liquid as you can without adding too many calories. I prefer less dressing quantity and a much stronger flavor.

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Eating whole unprocessed foods isn’t that difficult. Make this batch of homemade dressing and store it in the fridge for a couple of weeks. The olive oil will solidify in the fridge because there are no stabilizers in the dressing you make at home. All you need to do is to leave the dressing on your kitchen counter for 10 minutes, shake well, and then drizzle.

This recipe is simple. Just grab a measuring cup, measuring spoons, and a glass jar. I crushed the garlic using a mortar and pestle. If you don’t have one, you can use a garlic press, chop them very finely, or use garlic powder. In this recipe, I used balsamic vinegar. If it’s not available, you can use apple cider vinegar. I usually use apple cider vinegar when I’m making Middle Eastern salads.

You can use this dressing to marinade chicken or shrimp before grilling. Who needs to spend money on a commercial marinade that’s full of artificial flavors? Not me!


Basic Olive Oil Salad Dressing and Marinade
Author: Nour Zibdeh
Prep time:
Total time:
This is a healthy, real, whole-food, no additive salad dressing made with extra virgin olive oil, balsamic vinegar, and spices. Use it as a marinade for chicken or shrimp.
  • 1 medium garlic clove, crushed
  • 1/4 c extra-version olive oil
  • 2-4 tbsp balsamic vinegar (4 if you like sharp zesty taste, 2 if you like milder dressing)
  • juice of 1 lemon ~ 4 tbsp
  • 1/4 tsp ground mustard
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp dried oregano or crushed thyme leaves
  1. Combine all ingredients in a small bowl and whisk.
  2. Pour into a glass jar. Store in your fridge for up to 2 weeks.

Nour’s guidance and expertise was the key to dramatically halting our son’s [Crohn’s] disease progression! His pediatric gastroenterologist is now in agreement of our choice to treat solely with diet and supplements. All his labs have improved and his inflammatory markers are so low they are practically nonexistent.

Before working with Nour, I experienced intestinal pain off and on for for 54 years with minimal success on medications. I have benefited 100% from Nour’s program as I am now pain free!

A lot of time and money was wasted on foods that I thought would help my digestive struggles [diarrhea, bloating, hunger], but in fact I was making it worse. The main benefit is getting a handle on what negatively affects my digestive symptom. Doing a total 180 to my eating habits has been pretty amazing.


2 thoughts on “Basic Olive Oil Salad Dressing and Marinade”

  1. great post Nour. I love simple salad dressings full of flavor. As I was eating salad today, looked at the dressing packet, oh boy! more than half the things i have no idea but bunch of chemical junk. I should probably get into the habit of making of homemade dressing! thanks for the inspiration.

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