This lemon vinaigrette recipe is SO easy to make! With its zingy, bright lemon flavor, it'll blow any store bought dressing out of the water.
How is it possible that in 8+ years of writing Love and Lemons, I haven’t shared a basic lemon vinaigrette recipe until now?! Often, I post salad recipes with a dressing included – a kale salad with carrot ginger dressing, a watermelon salad tossed with lime juice. But a few weeks ago, as I was whisking together this lemon vinaigrette, I realized that tying a dressing to a specific salad recipe can sometimes sell it short.
This lemon vinaigrette is one of my favorite salad dressings. It’s zippy, fresh, and bright, it comes together in minutes, and it keeps well in the fridge. With its vibrant lemon flavor, it’s a dressing that you’ll use for so much more than salad. Sure, it peps up greens, but it also makes roasted veggies more exciting, adds life to grain bowls, and more. So whisk it up, pop it in the fridge, and start drizzling it over everything. Easy, versatile, and delicious, this lemon vinaigrette recipe is one you’ll make again and again.
Lemon Vinaigrette Recipe Ingredients
This lemon vinaigrette dressing recipe is super simple to make. Here’s what you’ll need:
- Fresh lemon juice – To make it zippy and bright!
- Extra-virgin olive oil – It gives the dressing body and richness.
- Garlic – It adds a nice kick.
- Dijon mustard – For tangy depth of flavor.
- Honey or maple syrup – I list it as optional, but its sweetness perfectly balances the sharp garlic, lemon, and Dijon mustard.
- Fresh or dried thyme – Again, it’s optional, but if you ask me, herbs make everything better. With its fresh, aromatic flavor, it adds something special to this lemon vinaigrette.
- And salt and pepper – To make all the flavors pop!
When you’re ready to make the dressing, add the lemon juice, garlic, mustard, honey, salt, and pepper to a small bowl, and whisk to combine. Then, add the olive oil. As you’ll see in the recipe below, I make my lemon vinaigrette with varying amounts of oil. If I’m tossing it with raw greens and vegetables, I want it to have a mellower flavor. Then, I use 3 parts acid to 4 parts oil. If I’m dressing heartier ingredients like roasted vegetables or potatoes, I want it to taste sharper, so I use a 1:1 ratio. I recommend starting with a 1:1 ratio and adding more oil as needed.
As you pour in the oil, whisk continuously until the dressing is emulsified. Stir in the thyme, and season to taste with more oil, salt, and/or pepper. Enjoy!
Find the complete recipe with measurements below.
How to Use Lemon Vinaigrette
This lemon vinaigrette will keep in an airtight container or jar for up to 1 week in the fridge. Of course, it’s a great way to dress up a simple green salad, but there are so many other delicious ways to use it. Here are a few ideas to get you started:
- Toss it with a cooked grain like farro, couscous, or quinoa and fresh herbs to make a hearty side dish.
- Use it as a marinade for cooked white beans, chickpeas, or French green lentils.
- Drizzle it over roasted veggies like potatoes, broccoli, Brussels sprouts, asparagus, fennel, or cauliflower.
- Or use it in place of the dressing in any of these salad recipes:
How do you like to use lemon salad dressing? Let me know in the comments!
More Favorite Dressings and Sauces
If you love this lemon vinaigrette recipe, try one of these homemade salad dressing recipes next:
- Cilantro Lime Dressing
- Greek Salad Dressing
- Homemade Caesar Dressing
- Ginger Miso Dressing
- Easy Peanut Sauce
- Tahini Sauce (4 ways!)
- Chimichurri Sauce
- Basil Pesto (+ Variations)
Lemon Vinaigrette
Equipment
Ingredients
- 1/4 cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt, more to taste
- Freshly ground black pepper
- 1/2 teaspoon honey, or maple syrup, optional
- 1/4 to 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fresh or dried thyme, optional
Instructions
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
didn’t know i have to leave it in the fridge for a week!! other than that it tasted really yummy.
You don’t HAVE to leave it in the fridge for a week. You can use it right away if you wish. It will keep for up to a week if you have some left over.
First time I EVER made my own dressing. This was so easy as I am easily intimidated by anything from scratch. So yummy.. I added a bit of feta cheese. Now a winner in my house.!..
How many calories per serving would this recipe be?
I don’t whisk the ingredients but rather place in a jam jar and then shake vigorously. It mixes beautifully and is already stored for the next use.
I love doing that too!
Delicious!
Could I use this on a shrimp spring mix salad.
yep, you could
I used this for a vegetable pasta salad with feta cheese. Absolutely scrumptious. I found it clean, light, and fresh. I needed very little salt. I LOVE THIS RECIPE AND I will definitely make it again.
Hi Paula, I’m so glad you loved it! It’s my go-to dressing 🙂
Absolutely delicious – a new family favorite! We often have just a simple green salad with dinner – and this is a perfect dressing!
Am I missing the nutritional info?
Awesome and tangy..
Deeee-lish. Loved being able to use lemons from my tree. So good. Will definitely make it again. Thanks!
I’m so glad you loved it!
Just the taste that I was looking for….. Delicious and simple recipe! Will definitely be making this dressing again.
This recipe is amazing! I was looking for something to go in a salad I was recreating after a local favorite restaurant that made it closed. I found yours and it was everything I hoped it would be! 5 stars for sure and I shared it with friends and family! I had never visited your site before. Looks like lots of awesome stuff. Looking forward to trying more of your recipes.
Wow, this dressing made me enjoy eating chard for the first time ever!
Love this lemon vinaigrette dressing.
QUESTION
Do you refrigerate it?
Hi Maria – yep, store it in a jar the fridge and it’ll last about a week.
Great dressing! I used it for an arugula, tomato, mozzarella salad and substituted the garlic for a large, minced shallot. I also added lemon zest and a tad more honey. Delicious!
Yum! I’m so glad you enjoyed it.
Good recipe, except I should have left out the dried thyme. I blended it all in a magic bullet, and the thyme overpowered the flavor.
I’m glad you enjoyed! I think blending it probably made the flavor stronger.
I am seriously late to this 🍋 party, but a good rule of thumb with spices, is to use 1/3 of the amount of you are using dried.
love this recipe! made it a staple in our house 🙂
can you link where you get the glass dispenser so chic 🙂
Hi Jordana, I”m so glad you love it! The one in the top photo was from amazon, I can’t remember the brand. The one in my hand, pouring, was from crate and barrel.
I love lemons! During this COVID crisis a friend and I have been using her outdoor patio to host Distancing on the Patio luncheons, inviting only one or two other people at a time. We sit in the four corners, probably 10 feet or more apart. I do the cooking/food prep. Everyone has their own utensils including serving pieces at their place. It has been a Godsend for a number of ladies from our church. Next week I’m presenting a statement salad topped with grilled steak and – your lemon vinaigrette.
I hope you enjoy the dressing!
This is a great lemon marinade for chicken thighs- I doubled the recipe and added a little more oil for my picky eaters, but it was a hit! Thank you!!
I’m so glad you loved it!
Lovely recipe
Will definitely do again.