This is my go-to Lemon Vinaigrette recipe. I love it over any salad, from simple green salads, Cobb salad and even over roasted veggies. It’s bright, healthy, and can be made ahead.
Lemon Vinaigrette
I may be biased, but I think this is the best lemon vinaigrette recipe. It’s much better and cheaper than any dressing you’ll find at the supermarket and uses clean ingredients. Plus, it only takes a few minutes to make and lasts a week. It would be great on this Salad with Berries and Pecans, Arugula Salmon Salad, and Kale and Brussels Sprout Salad.
Why You’ll Love This Lemon Vinaigrette Recipe
I never buy bottled dressing, it’s so much tastier to make your own from scratch. Lemon is my go-to with arugula salad, asparagus salad, butter lettuce, etc.
- Meal Prep: Make the vinaigrette ahead and use it all week.
- Versatile: If you’re missing something, you can swap ingredients for the ones you do have. And you can serve it on more than just salads.
- Dietary Restrictions: It’s vegetarian, vegan, gluten-free, Weight Watchers-friendly, and dairy-free.
If you make this healthy lemon vinaigrette recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
This simple lemon salad dressing calls for basic pantry staples. Scroll to the bottom for the exact measurements.
Ingredients:
- Lemons are the star of the show in this homemade vinaigrette. They make it light and bright.
- Water dilutes the lemon’s acidity and thins out the dressing without adding calories.
- Dijon Mustard for tang
- Garlic Cloves for depth of flavor
- Seasoning: Dried Italian seasoning and parsley, kosher salt, black pepper
- Extra Virgin Olive Oil provides heart-healthy fat, richness, and a smoother texture.
How to Make Lemon Vinaigrette
Make this easy homemade lemon vinaigrette in just 3 steps! Find the complete instructions in the recipe card below.
- Whisk: Combine all the ingredients except the oil in a bowl and whisk together.
- Add the Oil: Continue whisking as you slowly pour in the oil until it’s emulsified.
- Taste and adjust the seasoning to your liking.
Variations
- No lemons? Make a red wine or balsamic vinaigrette by swapping lemon juice with vinegar.
- Don’t like mustard? Skip it.
- Too acidic? Add a teaspoon of honey, maple syrup, or sugar to balance the acidity and tanginess.
- Herbs: Substitute any dried or fresh herbs. Dill, basil, and chives are good options. If you don’t have any herbs, it’s fine to omit them.
- No whisk? Add all the ingredients to a jar and shake. Alternatively, blend them in a blender or mini food processor until emulsified.
How to Serve Lemon Vinaigrette
You can use this lemon vinaigrette dressing on more than just salads!
- Grilled or Roasted Vegetables: Drizzle it over roasted asparagus, zucchini, or broccoli before serving.
- Marinades: Marinate chicken breast in it.
- Bean, Grain, and Pasta Salads: Substitute this vinaigrette for those used in this Mediterranean Bean Salad, Rainbow Quinoa Salad, and Greek Pasta Salad.
- Salads: This lemon salad dressing will work on most salads. Try it on my arugula salad, Broccoli Cauliflower Salad, Massaged Kale Salad, or Baby Greens with Goat Cheese and Beets.
Storage
Store lemon vinaigrette dressing in an airtight container for up to 1 week. The oil may solidify in the fridge, so let it come to room temperature and then shake or stir it before using.
More Salad Dressing Recipes You’ll Love
- Red Wine Tomato Vinaigrette
- Basil Green Goddess Salad
- Greek Yogurt Caesar Salad Dressing
- Buttermilk Ranch Dressing
- Blue Cheese Dressing
Lemon Vinaigrette Recipe
Ingredients
- 1/4 cup lemon juice, from 2 lemons
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 large garlic cloves, minced (or 2 small)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 tablespoons extra virgin olive oil, or heaping 1/3 cup
Instructions
- Whisk Ingredients: In a mixing bowl, combine the lemon juice, water, Dijon, garlic, Italian seasoning, dried parsley, kosher salt and black pepper and whisk together.
- Add the oil: While whisking, drizzle the extra virgin olive oil. Continue to whisk until fully emulsified.
- Dress your salad or refrigerate: Taste and adjust seasoning to your liking.
- Store, covered in the refrigerator, for up to 1 week. Give it a good shake to reincorporate the oil.
