You know those days when your salad is looking at you all sad and dry, like it’s begging for some flavor? That’s when I pull out my secret weapon—a good old-fashioned lemon vinaigrette recipe. It’s the kind of thing that’s so simple, so bright, and so fresh that once you make it, you’ll wonder why you ever bought those store-bought bottles with ingredients you can’t even pronounce.
I first learned how to make this vinaigrette from my grandma, who didn’t believe in wasting lemons. “If you’ve got a lemon, you’ve got a meal,” she used to say. She wasn’t wrong. Just a bit of lemon juice, some olive oil, and a little love, and you’ve got yourself a dressing that goes on everything. And I do mean everything—from salads to grilled veggies, over chicken, drizzled on roasted potatoes, or even stirred into pasta. This lemon vinaigrette recipe is like a little jar of sunshine in the fridge.
Why you’ll fall in love with this lemon vinaigrette recipe
There are a few things that just make this recipe a forever favorite:
- It takes 5 minutes to make (literally)
- You only need pantry basics
- It’s healthier than store-bought dressings
- It keeps in the fridge for days
- And it tastes so fresh and zippy, you’ll want to put it on everything
I promise, once you try this homemade lemon vinaigrette recipe, you won’t go back to the bottled kind again. It’s got just the right balance of tart and sweet, smooth and tangy—and it’s way better than anything you’d get in a plastic squeeze bottle.
Ingredients you’ll need
Alright, let’s keep it simple. No need for fancy stuff. Here’s what you need to make this lemon vinaigrette recipe:
- Juice of 1 large lemon (about 2 tablespoons)
- 1 teaspoon lemon zest (optional, but adds extra zing!)
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- 1 small garlic clove, minced or grated
- Salt and black pepper to taste
That’s it. All real, simple ingredients. The kind you can pronounce. The kind you probably already have in your kitchen.
Step-by-step: How to make lemon vinaigrette in under 5 minutes
Here’s how I make this lemon vinaigrette recipe on autopilot now—it’s seriously that easy.
Step 1: Juice your lemon into a small bowl or jar. If you’re using zest (which I highly recommend), add it in now.
Step 2: Whisk in the mustard, honey, garlic, salt, and pepper. This is where the flavor builds. The mustard helps emulsify the dressing, meaning it stays nice and smooth instead of separating.
Step 3: Slowly drizzle in the olive oil while whisking. This is the magic moment where it all comes together into a silky, bright vinaigrette.
Step 4: Taste and adjust. Maybe you like it a little tangier—add more lemon. Want more kick? Add more garlic or a pinch of red pepper flakes. Want it sweeter? A little more honey will do the trick.
Step 5: Store it in a clean jar in the fridge. It’ll last for up to 5–6 days, and all you have to do is give it a shake before using.
That’s it. Done and delicious.
Where to use this lemon vinaigrette (hint: not just on salad)
Sure, it’s a salad dressing, but oh, it’s so much more. I use this lemon vinaigrette recipe everywhere. Here are some of my favorite ways to enjoy it:
1. On salads (obviously)
Perfect for mixed greens, spinach, arugula, kale—any green you’ve got. It works beautifully on grain bowls too!
2. As a marinade for chicken
The lemon and garlic combo tenderizes chicken breast and makes it super flavorful after just 30 minutes.
3. Over roasted or grilled vegetables
Drizzle this vinaigrette on roasted carrots, broccoli, zucchini, or potatoes right after they come out of the oven. You won’t regret it.
4. On pasta salads
This dressing turns a simple pasta salad into something zesty and refreshing—especially when paired with cucumbers, cherry tomatoes, and herbs.
5. With seafood
Brush it over grilled fish or shrimp for a fresh citrus finish.
6. In sandwiches or wraps
A little vinaigrette adds brightness to sandwiches or wraps, especially those with grilled meats or veggies.
I even drizzle a little over couscous or quinoa to bring them to life. It’s one of those multipurpose dressings that you’ll start making weekly without even realizing it.
Make-ahead tips and storing your vinaigrette
Here’s the beauty of this lemon vinaigrette recipe: it stores like a charm. Just pour it into a clean mason jar or any small container with a tight lid, and pop it in the fridge. It keeps for nearly a week. Just give it a good shake before using, especially since olive oil can harden a little in the fridge.
You can also make a big batch! Just double or triple the quantities and you’ll have dressing ready for days. Perfect for meal prep and busy weeks.
If you want a version that stays smooth in the fridge without thickening too much, use a neutral oil like avocado oil or a blend of olive and sunflower oil.
Variations and add-ins
Once you’ve mastered the basic lemon vinaigrette recipe, you can start playing around with it. Here are some fun ideas:
Herby Lemon Vinaigrette
Add fresh chopped herbs like parsley, basil, dill, or chives.
Spicy Lemon Vinaigrette
Add a pinch of cayenne or a few drops of hot sauce.
Creamy Lemon Vinaigrette
Blend in a tablespoon of Greek yogurt or tahini for a creamy twist.
Balsamic-Lemon Vinaigrette
Replace half of the lemon juice with balsamic vinegar for a deeper, tangier flavor.
Lemon-Orange Vinaigrette
Use a mix of lemon and orange juice for a sweeter citrus blend.
This dressing is endlessly adaptable. You can make it exactly how you like it—and that’s the best part.
Why homemade vinaigrettes are better
I used to buy bottled dressing until I realized most of them were packed with sugar, preservatives, and oils I couldn’t even identify. Making your own lets you control everything. Less sugar, better oils, real flavor.
Plus, it’s cheaper. You can make a whole jar of this lemon vinaigrette recipe for less than the price of one small store-bought bottle. And trust me, it tastes better too.
FAQ – All about lemon vinaigrette
Can I make this without mustard?
Yes, but the mustard helps keep the dressing from separating. If you don’t like mustard, try a bit of tahini or just shake the dressing well before using.
Can I skip the garlic?
Absolutely. It’ll still be delicious—just a bit simpler and milder.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but in a pinch, bottled will do. Just check that it’s pure lemon juice and not sweetened.
How long does this vinaigrette last?
It keeps well in the fridge for 5–6 days. Just shake before using.
Is this dressing gluten-free?
Yes, all the ingredients in this lemon vinaigrette recipe are naturally gluten-free.
Can I use lime instead of lemon?
Sure can! The flavor will be slightly different, but still bright and fresh.
Can I freeze it?
Not really recommended, as the texture can change after freezing. But it’s so quick to make fresh!
Lemon Vinaigrette Recipe
Ingredients
- Juice of 1 lemon 2 tbsp
- 1 tsp lemon zest optional
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove minced
- Salt & pepper to taste
Instructions
- Juice lemon and zest if using. Mix with mustard, honey, garlic, salt, and pepper. Whisk while slowly adding olive oil until smooth. Taste and adjust seasoning. Store in a jar in the fridge for up to 5–6 days. Shake before using.
