This is my go-to lemon vinaigrette recipe. I use it on everything from simple green salads to Cobb salads and roasted vegetables. It’s bright, fresh, healthy, and easy to make in just a few minutes. It also stores well, so you can prepare it ahead and enjoy it all week.
Lemon Vinaigrette
I may be biased, but this is one of the best lemon vinaigrette recipes I make at home. It’s fresher and more flavorful than most store-bought dressings, uses clean ingredients you likely already have in the pantry, and costs much less. Make a batch in minutes and keep it in the fridge for quick salads like Baby Greens with Berries and Pecans, Arugula Salmon Salad, or a Kale and Brussels Sprout Salad.
Why You’ll Love This Lemon Vinaigrette Recipe
I rarely buy bottled dressings because homemade vinaigrettes taste brighter and cleaner. Lemon vinaigrette pairs especially well with peppery greens like arugula, steamed or roasted asparagus, butter lettuce, and hearty winter greens.
- Meal prep: Make the vinaigrette ahead and use it throughout the week for quick meals and sides.
- Versatile: This dressing works beyond salads—use it as a marinade or drizzle over roasted vegetables and grains.
- Diet-friendly: The recipe is naturally vegetarian, vegan, gluten-free, and dairy-free, and it fits into many calorie-conscious eating plans.
If you make this lemon vinaigrette, I’d love to see your photos—share on social media and tag @skinnytaste.
What You’ll Need
This lemon salad dressing uses simple pantry staples. The recipe card below lists exact measurements for a reliable result every time.
Ingredients overview:
- Lemons: Fresh lemon juice brightens and lifts the flavor.
- Water: A splash of water helps tame the lemon’s acidity and thin the dressing without extra calories.
- Dijon mustard: Adds tang and helps stabilize the emulsion.
- Garlic: Fresh minced garlic adds depth and savory balance.
- Seasoning: Dried Italian seasoning, dried parsley, kosher salt, and black pepper for balanced flavor.
- Extra virgin olive oil: Provides richness, healthy fat, and a smooth texture.
How to Make Lemon Vinaigrette
This is an easy, three-step vinaigrette you can whisk together in a bowl or shake in a jar. The full recipe with measurements is in the card below.
- Whisk: Combine the lemon juice, water, Dijon, garlic, seasonings, salt, and pepper in a bowl and whisk until combined.
- Add the oil: While whisking, slowly drizzle in the olive oil until the dressing is emulsified and smooth.
- Taste and finish: Adjust salt, pepper, or acid to your preference and use immediately or refrigerate.
Variations
- No lemons available? Substitute red wine or balsamic vinegar for a different vinaigrette base.
- Not a mustard fan? Omit the Dijon; the dressing will still be bright with lemon and oil.
- Too tart? Add a small amount of sweetener—about 1 teaspoon of honey, maple syrup, or sugar—to balance acidity.
- Different herbs: Fresh or dried dill, basil, or chives work well in place of parsley and Italian seasoning.
- No whisk? Shake all ingredients in a tightly closed jar or pulse in a blender or food processor until emulsified.
How to Serve Lemon Vinaigrette
This vinaigrette is more versatile than a standard salad dressing. Use it in many ways:
- Grilled or roasted vegetables: Drizzle over roasted asparagus, zucchini, or broccoli right before serving.
- Marinade: Use it to marinate chicken breasts, seafood, or firm tofu before grilling or roasting.
- Bean, grain, and pasta salads: Toss with Mediterranean-style bean salad, quinoa, or pasta salads for a bright finish.
- Salads: Great on mixed greens, peppery arugula, massaged kale, or salads with goat cheese, beets, berries, and nuts.
Storage
Store this lemon vinaigrette in an airtight container in the refrigerator for up to one week. The olive oil may solidify when cold—let the dressing come to room temperature, then shake or whisk to recombine before using.
More Salad Dressing Recipes You’ll Love
- Red Wine Tomato Vinaigrette
- Basil Green Goddess Dressing
- Greek Yogurt Caesar Dressing
- Low-Fat Buttermilk Ranch
- Creamy Blue Cheese Dressing
Lemon Vinaigrette Recipe
Ingredients
- 1/4 cup lemon juice (from about 2 lemons)
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 large garlic clove, minced (or 2 small)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 tablespoons extra virgin olive oil (about a heaping 1/3 cup)
Instructions
- Whisk ingredients: In a mixing bowl, combine the lemon juice, water, Dijon mustard, minced garlic, Italian seasoning, dried parsley, kosher salt, and black pepper. Whisk to combine.
- Add the oil: While whisking continuously, slowly drizzle in the extra virgin olive oil until the dressing is fully emulsified and smooth.
- Season and store: Taste and adjust seasoning as needed. Use immediately or cover and refrigerate for up to one week. If the oil solidifies in the fridge, bring the dressing to room temperature and shake or whisk before using.
Notes
To reduce acidity, add 1 teaspoon of honey, maple syrup, or sugar. For a different flavor profile, substitute vinegar for the lemon juice or swap in fresh herbs like basil or dill.
Nutrition
Serving: 2 tablespoons • Calories: 123 kcal • Carbohydrates: 1 g • Protein: 0.5 g • Fat: 13.5 g • Saturated Fat: 2 g • Sodium: 113 mg • Fiber: 0.5 g
Did You Make This Recipe?
Share a photo and tag @skinnytaste to show how you used the vinaigrette. Your feedback and photos are always appreciated.