Lemon Vinaigrette
You’ll love the bright, fresh and tangy flavor of this Lemon Vinaigrette! It’s easy to make in just minutes and perfect for drizzling over salads, grilled vegetables and more.
This lemon vinaigrette is one of the easiest salad dressings you can make. It calls for just 4 simple ingredients, plus salt and pepper. In less than 5 minutes you can have this fresh lemon vinaigrette dressing ready to drizzle over an Arugula Salad or basic Green Salad.
When you mix up a homemade salad dressing, you know exactly what’s in it and you can adjust the ingredients to suit your tastes. Plus, there’s no comparison when it comes to flavor. Homemade is always better than store-bought!
This recipe is similar to my basic Vinaigrette recipe, except this lemon vinaigrette uses fresh lemon juice instead of apple cider vinegar to bring its tangy, bright flavor. Along with this Balsamic Vinaigrette and Honey Mustard Dressing, this lemon vinaigrette is a staple in my kitchen. I hope you love it as much as we do!
Lemon Vinaigrette Recipe Ingredients
- Olive Oil: If possible, use a good quality olive oil, as the flavor will come through in the dressing.
- Lemon Juice: Fresh is best! Just like when making Lemonade, you are going to want the bright lemon flavor of fresh squeezed lemon juice. I use almost as much lemon juice as olive oil because I want my lemon vinaigrette to have plenty of bright, tangy lemon flavor.
- Honey: A little honey balances out the acidity of the lemon juice and adds a touch of sweetness. You can substitute pure maple syrup if you prefer.
- Dijon Mustard: A tiny bit of Dijon helps to emulsify the dressing. It won’t make the vinaigrette taste like mustard, but will just add a subtle sharp and tangy flavor in the background.
- Salt & Pepper: Season the vinaigrette with salt and pepper, to taste.
Find the full recipe with ingredient amounts and instructions in the recipe card below.
How to Make Lemon Vinaigrette
Making this lemon vinaigrette couldn’t be easier. First, combine all of the ingredients in a small bowl. Then whisk until everything is well combined.
Finally, taste the dressing and adjust the ingredients as needed. I like to dip a piece of salad greens into the dressing to taste it. If the vinaigrette is too tart, you can add a bit more honey. If it’s not tart enough, add more lemon juice. If it’s too tangy, add a little more olive oil. You can also add more salt and/or pepper as needed.
Then drizzle it over your salad or a plate of vegetables and enjoy!
Ways to Serve Lemon Vinaigrette
Try this lemon vinaigrette with your favorite salad recipes. It’s the perfect dressing for this Farro Salad, Kale Salad, Tabouli Salad, Greek Chickpea Salad or a Spinach Salad with Quinoa. You can also drizzle lemon vinaigrette over Roasted Vegetables, Grilled Vegetables or Air Fryer Asparagus. There are so many delicious possibilities!
You can even use this lemon dressing as a marinade for grilled chicken. Or, toss it with cooked quinoa or farro and then add veggies and fresh herbs to make a simple grain salad.
Storage Instructions
The salad dressing may be used immediately or stored in an airtight container, such as a mason jar, in the refrigerator for up to 1 week. The olive oil may solidify in the refrigerator. If it does, let the dressing come to room temperature and then shake the jar or whisk to recombine.
More Salad Dressing Recipes
This lemon vinaigrette is a recipe that you’ll turn to again and again. The zippy lemon flavor will brighten up your salads and make your taste buds sing!
Lemon Vinaigrette
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice, from 2 lemons
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ⅛ teaspoon Kosher salt
- freshly ground black pepper, to taste
Instructions
- Combine all ingredients in a small bowl. Whisk until the ingredients are completely blended together.
- Drizzle over a fresh green salad.
Notes
- Dressing can be used immediately or stored in an airtight container in the refrigerator for up to 1 week. If the olive oil solidifies in the refrigerator, let dressing come to room temperature and then whisk/shake to recombine.
