Enjoy a fresh and flavorful salad drizzled with this homemade lemon vinaigrette. This lemon and olive oil dressing mixes up in minutes and packs a punch with fresh lemon, garlic, and herbs.
Making your own salad dressings and marinades is cheaper than store bought dressings and so much tastier. This lemon vinaigrette recipe is delightful on baby greens, even a greek salad, or used as a marinade for vegetables, fish, or chicken.
Jump to:
Have you struggled to find a lemon vinaigrette dressing you love? Well, let the search be over!
This lemon vinaigrette couldn’t be simpler to make, and it’s packed with flavor from tangy lemon juice, tart red wine vinegar, zesty garlic, intense Dijon mustard, heady herbs, and extra virgin olive oil.
Why Make This.
Making a homemade salad dressing is a great way for you to enjoy salads, economically, nutritionally, and culinarily.
- It’s cheaper to make your own lemon vinaigrette dressing.
- You control the ingredients .
- And this salad dressing recipe tastes so much better than what comes in a bottle! This dressing is delicious tossed on vegetable and pasta salads, as a marinade for meats, or drizzled on roast vegetables. It’s the perfect solution for any recipe calling for greek salad dressing.
Mix up a batch of this tasty lemon dressing in minutes and see if it doesn’t do the trick.
Ingredients
Here’s what you’ll need to make this easy Lemon Vinaigrette:
lemon juice – freshly squeezed lemon juice brings the best flavor this lemon vinaigrette. Remember you can freeze lemon juice and zest if you have extra.
red wine vinegar – I like adding a bit of red wine vinegar to round out the flavors. You can also balsamic vinegar, apple cider vinegar, or even a bit of honey. The sweetness in these will balance the acidity in the lemon.
Dijon mustard and fresh garlic – Dijon and garlic adds a piquant quality to the Lemon and Olive Oil Dressing.
herbs and spices – I like to use dried thyme, dried tarragon, black pepper. Feel free to use your favorite herbs. If you use fresh, be sure to triple the quantity of dried.
olive oil – Use extra virgin olive oil for the best, richest flavor in your lemon dressing.
Step-by-Step Instructions
Here’s how to make this Lemon and Olive Oil Dressing:
- Pour ¼ cup fresh lemon juice into a jar or small bowl.
- Add the vinegar or other acids, like lemon juice, with herbs and seasonings. Stir well or if using the jar, add the lid and shake.
- In a thin stream, add the oil, stirring to combine.
- Store the dressing in the fridge until ready to serve. If the oil solidifies, leave the lemon vinaigrette at room temperature for awhile for it to soften.
FAQs
Fresh herbs are delicious in dressing. Keep in mind that dried herbs, as what is called for in this recipe, are more concentrated in flavor than fresh herbs.
You will need 3 times as much fresh herbs as dried. For this recipe, wash, dry, and finely chop ¾ teaspoon of each herb.
Prepared foods are good, refrigerated for up to 4 days. Vinaigrettes can be kept in the fridge for up to 2 weeks. If you use fresh herbs or garlic in your dressing, use it within 4 days.
Since lemon vinaigrette contains no cheese, dairy, or meat, it is vegan. It’s also gluten-free
Great Dips & Dressings
Lemon and Olive Oil Dressing Recipe
Equipment
Ingredients
- ¼ cup lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic , minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried tarragon
- ⅛ teaspoon black pepper
- ⅓ cup olive oil extra virgin
Instructions
- In a small dish or jar, combine the lemon juice, vinegar, mustard, garlic, herbs, and pepper.
- Stir well. Add the olive oil in a thin stream, whisking to combine.
- Use as a salad dressing or as a marinade for chicken or fish.
Notes
Nutrition
This post was originally published on March 21, 2020. It has been updated for content and clarity.
Emily
Would any other herb work in place of the tarragon? I have everything on hand except for that. 😀
Jessica Fisher
Sure! Use whatever herb you like.