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 closeup side shot of lemon vinaigrette in a clear bowl.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Lemon Vinaigrette Recipe

Recipe ingredients

Labeled ingredients for lemon vinaigrette.

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, and thyme. Season to taste with salt and pepper (I like ½ teaspoon salt and ⅛ teaspoon pepper).
Dressing being poured onto chickpea salad ingredients.

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.

Favorite salads for lemon vinaigrette

A bowl of lemon vinaigrette.

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.
5 from 3 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, and thyme. Season to taste with salt and pepper (I like ½ teaspoon salt and ⅛ teaspoon pepper).

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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