Mediterranean Dressing Recipe | Raw Vegan • Scott Mathias Raw

Mediterranean Dressing Recipe

The folk who live around the Mediterranean Sea enjoy lots of sunshine and tend to eat oodles of garlic and olives in their daily meals.

This simple garlic dressing is a great base for a variety of dressings.  So easy to make and really does bring that Mediterranean taste to your table!  Go here for more free raw and vegan recipes.

5.0 from 1 reviews
Mediterranean Dressing - Raw and Vegan
Prep time
Total time
A quick and simple garlic, lemon and olive oil dressing. DAIRY-FREE and GLUTEN-FREE
Recipe type: Salad Dressing
Cuisine: Mediterranean
  • 1 clove of fresh garlic
  • good pinch of salt (we use salt from Lake Deborah in WA which is very high in magnesium)
  • juice of half a lemon
  • virgin olive oil
  1. Chop the garlic clove roughly and place in a mortar
  2. Add a good pinch of quality sea salt
  3. Grind with the pestle to a smooth paste
  4. Add lemon juice and olive oil to taste
If you don't have a mortar and pestle, simply use a bowl and the back of a tablespoon or wooden spoon to blend the garlic and salt to a smooth paste.
Dress salad leaves with this mixture and enjoy.
TIP: Add chopped parsley, dijon mustard or mustard seeds for variety.

Scott Mathias, Clare Darwish @ Noosa International Food & Wine FestivalScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own Pura Vitalis range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his partner Clare Darwish.



Powered by Facebook Comments



  1. Love the base, you forgot corriander and chilli flesh, no seeds of course, mortar and pestle is the best way to get flavours…we’ve got 3 in different materials.

    • Clare Reply

      Chillies would make it more Indonesian Peter – I’m a parsley, lemon & garlic girl myself 🙂 Clare

Write A Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.