Lemon Vinaigrette
This Lemon Vinaigrette is my favorite homemade salad dressing, and it’s incredibly simple to make. Store-bought dressing truly doesn’t compare!
I went back and forth for years over whether homemade salad dressing is worth making, since you can buy it so easily at the store.
But my answer has undoubtedly become YES!
Even after trying all the fancy, more expensive salad dressing lines, the flavor just doesn’t compare to homemade.
First, none of the store-bought salad dressings use extra virgin olive oil as the primary oil (as far as I’ve seen), and EVOO is not only the healthiest oil, but also the most spectacular in flavor.
Salad dressing is such a perfect example of how freshness can make things a million times better, and even the refrigerated store-bought salad dressings taste old and flat to me. Homemade is the way to go!
The beauty of this lemon vinaigrette is that it can be made in 5 minutes, and is versatile enough to go with just about everything.
Once you learn this as a base, you can add different ingredients to it.
Sometimes I’ll add fresh herbs like minced rosemary, oregano, or chives, or even umami-rich ingredients like anchovy paste, to change up the flavor.
Ingredients You’ll Need:
- fresh lemons
- garlic
- extra virgin olive oil
- Dijon mustard
- salt
- pepper
I know it seems really simple, but the flavor is fantastic.
How to Make Lemon Vinaigrette:
Combine freshly squeezed lemon juice, lemon zest, pressed garlic, mustard, salt, and pepper:
Whisk that together, until it has a milky beige appearance, then slowly whisk in extra virgin olive oil:
Doing this slowly will help emulsify the dressing:
Alternatively, you can place everything in a jar and shake it together for a good 30-60 seconds, until combined.
Then the vinaigrette is ready to use for salads, vegetables, drizzling on fish, and more.
Basil Vinaigrette is another of my favorite salad dressings if you’re a basil fan.
Cilantro Lime Dressing is also another favorite, which I pair with my Steak Salad. Enjoy!
Is this recipe healthy? Yes, this recipe is Whole30 compliant, low carb, keto friendly, vegan, gluten-free, dairy-free, etc! It’s suitable for pretty much every eating style I know of.
Does Lemon Vinaigrette need to be refrigerated? Yes, store in the fridge for up to 10 days.
Lemon Vinaigrette
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- zest of 1 lemon (1/4 tsp packed)
- 1 tsp Dijon mustard
- 2 garlic cloves minced or pressed (1 tsp)
- 1/2 tsp salt*
- 1/4 tsp freshly ground black pepper
Instructions
- Place all ingredients in a bowl and whisk to combine.
- Or, place all ingredients in a jar, and shake to combine.
- Store leftovers in the refrigerator for up to 10 days. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
50 Comments on “Lemon Vinaigrette”
Can I substitute Garlic Powder for actual Garlic?
I loved it! I put it on some cucumbers, red onion and cherry tomatoes and made a side for supper instead making something heavy. Actually, it’s a meal for me if you add garbanzos beans😊 Hubby always has to have some kind of meat.. so he had a turkey sandwich with it or tuna whatever he wanted at the time.
This is so delicious and I make it almost weekly. Just put everything in a small mason jar and shake it up–couldn’t be easier! It’s also good over quinoa and roasted veggies.
I just found your site and this recipe that I’m eager to try. But I want to say right off the bat that I applaud your giving a teaspoon measurement for fresh garlic as pod size varies widely. Thank you!
AMAZING!!!! Loved this. And my kids-who hate salad dressing both ate it happily.
I feel like this would work well as a marinade or over potatoes-any thoughts or anyone tried this?
Love this recipe. So healthy and light.
Best dressing ever! I love it, my guests love it and you can prep it ahead and then just take it out and let it come to room temperature!
I make a double batch and use it all week .
Thank you so much! Ps it’s also great on chicken and pasta!!!!!
Excellent dressing!
Added 1/2 tsp of turmeric powder to help enhance the colour and health benefits (but was not necessary) Mixed some of the dressing with gorgonzola to make a slurry and dolloped on nasturtium leaves resting on roasted beat slices perched on top of thinly sliced kale. Then drizzled the lemon dressing over and around everything to finish the dish.
This tangy dressing coupled with gorgonzola and sweet beets was exceptionally yummy!
Thank you,
jack
Love, love this recipe . No more store bought dressings for me.
I definitely would cut down on the olive oil and increase the other ingredients. My salad was flavorful so I enjoyed my meal, but the dressing was mild and mostly tasted like EVOO. I’m also a bit confused how this is a vinaigrette as there’s no vinegar. Did I miss it?!
I’m liking for an orange salad dressing like what Crispers used on the summer salad a few years ago. Any help would be appreciated Thank you
This
sorry about the first revive i sent it without writing
This is the best recipe ever! I have used it 2 times and it was amazing. The taste and presentation were the best. I used it on salads and a smashed avo dish. i have tried other recipes but nothing come close.
Is the serving size (163k cal) 2 tablespoons?
Yes that’s correct. Keep in mind it’s estimated using a nutritional database (see disclaimer in recipe box)