Lemon Vinaigrette Recipe

Crafting this lemon vinaigrette is a breeze! Its vibrant lemony tang will surpass any store-bought option, adding a burst of freshness to your salads.

Lemon Vinaigrette

It’s incredible to think that despite over eight years of sharing culinary delights on Love and Lemons, I’ve only just now unveiled a simple yet essential lemon vinaigrette recipe!

Typically, my posts include complete salad recipes complete with their own dressings – like a refreshing kale salad with a zesty carrot ginger dressing or a summery watermelon salad kissed by lime juice.

However, a few weeks back, while blending together this lemon vinaigrette, it dawned on me that tethering a dressing to a single salad might be underselling its potential.

This lemon vinaigrette holds a special place among my favorite dressings. Its lively, citrusy notes burst forth, bringing a fresh vibrancy to every dish it graces.

Whipping it up takes mere minutes, and it stores wonderfully in the fridge. Beyond just enlivening leafy greens, it adds a delightful punch to roasted vegetables, lends zest to grain bowls, and much more.

So, give it a whisk, stash it in the fridge, and liberally drizzle it over everything in sight. Simple, versatile, and undeniably delicious, this lemon vinaigrette recipe is destined to become a staple in your kitchen repertoire, enjoyed time and time again.

How to Use Lemon Vinaigrette

How to Use Lemon Vinaigrette

Extend the freshness of this lemon vinaigrette by storing it in an airtight container or jar, where it will maintain its flavor for up to one week in the refrigerator. While it undoubtedly elevates a humble green salad, its versatility extends far beyond just that. Here are some tantalizing suggestions to ignite your culinary creativity:

  • Toss it with a cooked grain like farro, couscous, or quinoa and fresh herbs to make a hearty side dish.
  • Use it as a marinade for cooked white beans, chickpeas, or French green lentils.
  • Drizzle it over roasted veggies like potatoes, broccoli, Brussels sprouts, asparagus, fennel, or cauliflower.
  • Or use it in place of the dressing in any of these salad recipes:
    • Cherry Tomato Couscous Salad
    • Burrata with Heirloom Tomatoes
    • Bright Spring Salad
    • Shredded Brussels Sprouts Salad
    • Citrus Salad with Fennel and Avocado
    • Roasted Beet Salad
    • Italian Chopped Salad

More Favorite Dressings and Sauces

If you love this lemon vinaigrette recipe, try one of these homemade salad dressing recipes next:

  • Cilantro Lime Dressing
  • Greek Salad Dressing
  • Homemade Caesar Dressing
  • Ginger Miso Dressing
  • Easy Peanut Sauce
  • Tahini Sauce (4 ways!)
  • Chimichurri Sauce
  • Basil Pesto (+ Variations)
Lemon Vinaigrette

Lemon Vinaigrette Recipe

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!


  • 10-oz. Mason Jars


  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 teaspoon honey, or maple syrup, optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fresh or dried thyme, optional


  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  • If your dressing is too tangy, add more olive oil, to taste.
  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.


Makes 1/2 cup.

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