Lemon Vinaigrette

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This simple Lemon Vinaigrette is absolutely wonderful on salad greens or drizzled over roasted vegetables. It’s so easy to make, you’ll have the formula memorized in no time.

A bowl of Lemon Vinagirette.

This fresh Lemon Vinaigrette was made for summery salads and hearty grain bowls. It brightens up a piece of salmon or halibut and brings flavor to roasted asparagus, broccoli, and green beans.

It’s an easy way to sauce almost anything, and it’s ready in a minute or two. It’s great with Meyer Lemons, too, when you can find them.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Dijon mustard: Sometimes I use more Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  • Thyme: Or substitute basil, chervil, chives, or parsley.
  • Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again.

Instructions

  • In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Store covered in the refrigerator for up to 4 days.
A bowl of Lemon Vinagirette.

Recipe tips and variations

  • Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  • Storage: Store covered in the refrigerator and use within 4 days.
  • Make the dressing your own: Try adding a teaspoon of honey or a pinch of red pepper flakes. Or, roast the garlic before mixing it into the dressing.

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Favorite salads for lemon vinaigrette

A bowl of Lemon Vinagirette.

Lemon Vinaigrette

This simple Lemon Vinaigrette is absolutely wonderful on salad greens or drizzled over roasted vegetables. It's so easy to make, you'll have the formula memorized in no time.
Author: Meggan Hill
5 from 13 votes
Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Servings 6 servings (2 tbsp each)
Course Pantry, Salad
Cuisine American
Calories 163

Ingredients 

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 cloves garlic minced, or to taste
  • 1/2 teaspoon Dijon mustard (see note 1)
  • 1/2 teaspoon fresh thyme (see note 2)
  • Salt and freshly ground black pepper (see note 3)

Instructions 

  • In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Store covered in the refrigerator for up to 4 days.

Recipe Video

Notes

  1. Dijon mustard: Sometimes I use more Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  2. Thyme: Or substitute basil, chervil, chives, or parsley.
  3. Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again.
  4. Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  5. Storage: Store covered in the refrigerator and use within 4 days.
  6. Make the dressing your own: Try adding a teaspoon of honey or a pinch of red pepper flakes. Or, roast the garlic before mixing it into the dressing.

Nutrition

Serving: 2tbspCalories: 163kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 5mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 5mgCalcium: 4mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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