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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.
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.
Table of Contents
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.
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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This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It’s light, fresh, and ready in 30 minutes or less! Farro is a specific type of wheat that has been used in…
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Lemon Vinaigrette
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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.