Garlic Herb Dressing

Maureen Martone

Get your cruets ready!  Maximize your time & effort by filling several cruets or recycled glass salad dressing bottles with dry herbs.  Cover and keep in the pantry – ready for the quick addition of  fresh garlic, olive oil, and freshly squeezed lemon juice.

If you’re not accustomed to the power of raw garlic, but appreciate its immune-boosting benefits, then make this dressing 1-2 days ahead & store in the frig.  This will allow the flavors to infuse and “mellow” the garlic flavor.

This zesty dressing is our family’s favorite and can be used on much more than a garden salad.  Marinade chicken, pour on cold rice-pasta salad, drizzle over steamed or grilled veggies or simply use as a dipping sauce.


2/3 c.      Olive Oil  (cold-pressed, extra-virgin)

1/4 c.      Lemon Juice, freshly squeezed

1 lg.         Garlic clove, pressed

1 tsp.       Mint, dried

1 tsp.       Marjoram, dried

1 tsp.       Thyme, dried

1 tsp.       Tarragon, dried

1/4 tsp.   Basil, dried

1/2 tsp.   Sea Salt

1/4 tsp.   Black Pepper


1.  Fill cruet or glass bottles with dry herbs.

2.  Add fresh garlic, lemon juice, and olive oil.

3.  Cover & shake well.

4.  Stored in the refrigerator, this dressing stays fresh for 2-3 weeks.