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Lemon vinaigrette in a clear bowl.

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 recipe memorized in no time.
Course Pantry, Salad
Cuisine American
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 6 servings (2 tbsp each)
Calories 163kcal


  • 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.


Calories: 163kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg