Ladolemono (Λαδολέμονο) is an olive-oil-and-lemon sauce, the standard dressing poured over grilled meats and fish in Greek cooking. It is a condiment, not a sandwich, and it would be dishonest to frame it as one. It earns a record here because it is the finishing element on so much of the grilled food that does end up in a pita or on a plate alongside bread: the bright, sharp gloss that keeps lean grilled protein from eating dry. Understanding it is understanding why a good souvlaki tastes alive and a bad one tastes like nothing.
The make is as short as cooking gets, which is exactly why execution shows. Good olive oil and fresh lemon juice, beaten together hard until they emulsify into something cloudy and thickened rather than separated into two layers, then seasoned with salt and usually oregano, sometimes a little mustard or garlic to help it hold. The ratio is the whole argument. Lean toward more oil and it goes rich and rounds off the acid; lean toward more lemon and it turns sharp and cuts fat aggressively. Most cooks land somewhere around two parts oil to one part lemon and adjust by taste. The other variable is timing: ladolemono is whisked or shaken right before it is used, because the emulsion is loose and breaks within minutes. Spooned over meat straight off the grill, the residual heat blooms the oregano and the acid lifts the whole plate. Sloppy execution is a thin slick of oil with lemon pooled underneath, unwhisked and unseasoned, that does none of that work.
How it gets used shifts with what it is dressing. On grilled fish it is kept lean and lemon-forward to match the delicacy. On heavier grilled meat it carries more oil and more oregano to stand up to the char and fat. Some versions fold in chopped parsley or capers and edge toward a loose vinaigrette; the spirit stays the same. The grilled meats it finishes, souvlaki and the rest, are large subjects that deserve their own articles rather than being crowded in here. The honest summary is that this is two ingredients and a wrist, and the only thing separating a good one from a bad one is whether someone actually emulsified it and used it fresh.