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 recipe memorized in no time.
The key to eating more salads is having a delicious salad dressing: Homemade Blue Cheese Dressing for your next iceberg wedge, Balsamic Vinaigrette for light lunches, and Homemade Ranch Dressing for everything else. See all my homemade salad dressings here.
If lunchtime has gotten a little boring lately, well then, it may be time to switch up your routine. This dressing is a big hit in Beet Salad, a green salad with roasted beets, almonds, and goat cheese. But really, it’s wonderful on everything.
Freshly squeezed lemon juice takes the place of vinegar and makes even ordinary bags of salad greens taste amazing. This plucky, zesty lemon vinaigrette puts a little zip in your salad’s step and brightens whatever it’s tossed with: spinach, arugula, baby greens, or Bibb. It’s easy to make, easy to store, and completely easy to love.
The recipe calls for dijon mustard, but not too much. In fact, the next time you have an almost empty jar of dijon mustard, don’t toss it in the recycling bin—just pour the dressing ingredients into the jar and give it a good shake. It’s frugal living at its most delicious.
Want to make a big batch of the best Lemon Vinaigrette for the week ahead? Who could blame you? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How to make Lemon Vinaigrette:
Got a glass jar with a trustworthy lid? Grab it and let’s make some salad dressing.
- To the jar, add the olive oil, lemon juice, garlic, dijon mustard, and fresh herbs. I love thyme with lemon, but you can substitute fresh chives, basil, or whatever is growing in your garden.
- Season to taste with salt and pepper. Everyone has their own idea of too little/too much salt. I like 1/2 teaspoon salt and 1/8 teaspoon pepper here.
- Then close the lid and give the jar a gentle shake (I usually use a bowl and a whisk because I think it’s more fun).
How long does Lemon Vinaigrette keep?
This lemon vinaigrette will last for up to 5 days in the refrigerator in a sealed container (though it may lose some of its brightness over time.) Just shake or stir to recombine and, if you have the time, let it sit at room temperature for 10 minutes or so.
Healthy Lemon Vinaigrette variations:
Endlessly adaptable, versatile, and healthy, Keto-friendly lemon salad dressing can be what you want it to be.
- Hate raw garlic in salad dressings? Leave it out or roast the garlic first.
- Looking for a lemon vinaigrette without mustard? Just omit the mustard.
- Out of fresh thyme, but chives or basil are taking over your garden? Throw them in!
- Craving even more citrus flavor? Add the zest.
- Like things a little sweet? Add a teaspoon of honey.
- Creamy? A little grated Parmesan cheese or a dollop of mayonnaise can take care of that.
As long as you’ve got the right olive oil and lemon juice proportions, the dressing will be delicious.
Other fun ways to use Lemon Vinaigrette:
- Drizzled over slices of ripe avocado and grapefruit segments.
- Tossed with arugula and couscous.
- Poured over grilled or roasted asparagus.
- Grilled pork or chicken tastes incredible dunked in lemon vinaigrette hot off the coals.
- Over cooked lentils with crumbled feta.
- Tossed in shaved Brussels sprouts for a hearty, healthy autumn salad.
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 recipe memorized in no time.
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- 2 cloves garlic minced, or to taste
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon fresh thyme or fresh chives or fresh basil, minced
- Salt and freshly ground black pepper
In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the olive oil, lemon juice, garlic, dijon mustard, fresh thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/8 teaspoon pepper). Stir or shake to combine.
Keeps in the refrigerator for up to 5 days.