Lemon vinaigrette is a staple dressing recipe that instantly brightens any salad or plate of veggies. Made from just a handful of ingredients including fresh lemons, olive oil, Dijon mustard, honey, and garlic, it’s incredibly easy to make and tastes much better than store-bought!
Why You’ll Love This Lemon Vinaigrette
If I could only choose one dressing recipe to rely on forever, it would be this lemon vinaigrette. I absolutely love fresh, bright, and zesty flavors, and you’ll find them featured often on my website, like in my lemon pepper chicken and Greek lemon chicken recipes. Simple vinaigrettes like this are my go-to because they’re lighter than creamy dressings, and they beautifully enhance the natural flavors of fresh vegetables in salads. But besides the amazing fresh flavor, here’s why you should always make your own lemon vinaigrette:
- It comes together in about 10 minutes. Similar to my balsamic vinaigrette and other dressings on this site, you only need a few minutes to prep and whisk everything together.
- It’s perfect for meal prep. This vinaigrette keeps for about a week, making it a versatile ingredient to have on hand. Drizzle it over salads, roasted veggies, grain bowls, and more!
- It’s easily customizable. Adjust the flavors to suit your taste—make it more tart and citrusy, add a bit of garlic or fresh herbs, or sweeten it with an extra drizzle of honey.
Lemon Vinaigrette Ingredients
- Lemons: Always use fresh lemons over a store-bought jar of lemon juice. Fresh lemons will always have a stronger, more vibrant flavor. Jarred lemon juice tends to fall flat.
- Olive Oil: A good quality extra virgin olive oil makes all the difference.
- Dijon Mustard: This helps to emulsify the dressing and adds a hint of spice.
- Honey: Just a smidge of sweetness helps to balance the tartness of the lemons. Alternatively, you can use maple syrup.
- Garlic, salt, and black pepper: A couple of minced garlic cloves make this dressing zing with flavor.
How to Make This Lemon Vinaigrette Recipe
It’s as simple as adding all the ingredients to a small mixing bowl and whisking them together. That’s it! If you don’t plan on using all of this dressing right away, you can store it in the fridge for up to one week. If the oil hardens a bit in the fridge, just let it come to room temperature. Then give it a good shake to re-emulsify it.
Helpful Tips
- Dressing ratio: Many vinaigrettes call for a 3:1 ratio of oil to acid. But, I prefer a 3:2 ratio, or something closer to that. It’s a little less oily and far more flavorful. But feel free to adjust to your preference.
- Make it a little thicker: If you’d like it a bit thicker, add a smidge more Dijon mustard, similar to my Dijon vinaigrette.
- Make it a creamy dressing: Whisk in a small spoonful of Greek yogurt (less is more to prevent curdling) or a large dollop of tahini to turn your lemon vinaigrette into a creamy dressing, similar to my lemon tahini dressing.
- If you’re not a fan of raw garlic: You can swap in finely diced shallot for a milder flavor.
Ways To Use
- Toss it in a salad: This is great tossed with almost any salad, including my Mediterranean chickpea salad, lentil salad, shrimp asparagus and avocado salad, and tuna cucumber mozzarella salad.
- Drizzle it over roasted vegetables: Toss roasted asparagus, roasted broccoli, or roasted Brussels sprouts with this lemon vinaigrette right before serving for a fresh, tangy finish.
- Add it to light, creamy soups: Swirl a spoonful into creamy soups, like potato leek soup or roasted cauliflower soup, to add a pop of brightness.
Lemon Vinaigrette Recipe
This lemon vinaigrette is incredibly easy to make, super versatile and tastes amazing. Drizzle it on all your salad and veggie recipes!Equipment
- Glass Mixing Bowls My favorite set of nesting bowls in all sizes!
Ingredients
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey, or maple syrup
- 1 garlic cloves, minced
- salt and pepper, to taste
Instructions
- Whisk. Add all the ingredients to a small bowl and whisk together until fully emulsified.
- Use or chill. Use immediately or refrigerate in an airtight storage container until ready to use.
Pro Tips
- To store in the fridge: This dressing will stay good for up to one week. If you notice the oil separating, shake or stir it well before using. If the oil has hardened slightly after chilling, let the vinaigrette sit at room temperature for a few minutes to loosen it up.
- This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of its bright flavors over time). Here are some of my favorite storage containers.
- Watch me make this lemon vinaigrette as part of my Meal Prep for Spring recipe video.
- If you prefer a creamier dressing, give my lemon tahini dressing a try. And if you’d like to make this dressing Whole30 compliant, just omit the honey.
Nutrition
- Serving: 2tbsp | Calories: 111kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 10mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg
