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This lemon vinaigrette is simple, fresh, tangy and full of flavor. Because this dressing is so versatile, it tastes great on almost any salad or bowl. It’s made with a handful of real ingredients, including extra-virgin olive oil, fresh lemons, Dijon mustard, and garlic. Skip the store-bought dressing next time and make this instead!

If I had to pick my favorite dressing, this lemon vinaigrette would be it! It’s simple to make, easy to store, and lasts a solid week in the fridge. It’s tangy and citrusy, and if you’re a fan of lemons, this dressing is for you.

This lemon vinaigrette will enhance any salad rather than take over as some dressings will do. It’s one of my favorite everyday go-to dressings and one I’ve been making for a few years now, on repeat. I love that it has the perfect balance of flavors – a little tanginess from the lemon juice, a bit of sweetness from the maple syrup and a dash of spice from the Dijon mustard.

Delicious ways to enjoy this dressing

Salads – literally all salads, but especially those with a little fruit and my favorite, Greek salads.
Marinating vegetables – toss those vegetables in a bowl and combine it with this vinaigrette. Grill it, roast it, you really can’t go wrong!

How to Make a Lemon Vinaigrette

This lemon vinaigrette is so easy to make and takes only a few minutes, literally. You just need a bowl and whisk, or if you’re like me and don’t like to bother with whisks, a jar with a lid is even better.

If using a bowl, combine all of the ingredients. Whisk until it’s well-blended, about 30 seconds.
If using a jar with a lid, combine all of the ingredients. Securely tighten the lid and shake until dressing is emulsified.

That’s literally it. I like to let it sit while I prepare my salad. And once I’m ready to enjoy my meal, I give it a little shake and drizzle it on!

Simple Ways to Enhance the Flavor

The best part of homemade dressings is that you can tweak it to make it your own and you never get bored! Here are some of my favorite ways to enhance this base recipe:

Lemon zest – add about 1/2 teaspoon of finely grated lemon zest
Fresh herbs – add finely minced fresh parsley or cilantro (about 1 tablespoon)
Dried oregano or Italian seasoning (about 1/2 teaspoon)

Tips to Make the Perfect Lemon Vinaigrette

Start with ingredients at room temperature. If the lemon juice or olive oil is cold, for example, it will be a little more difficult to form the creamy emulsion
Letting the vinaigrette sit for a bit before serving will make it taste even better. I like to make the dressing before I start on the rest of my salad. Then I gave it a little shake and drizzle right before I want to enjoy it. This also keeps your salad from getting soggy!
Refrigerate any leftovers in a sealed container. I like to make a big batch during the weekend and enjoy it on salads throughout the week!
If the vinaigrette starts to lose its emulsification, simply shake it in a jar again!
This lemon vinaigrette dressing will last 7-10 days if refrigerated and stored in a sealed, preferably glass, container.

Skip the Store-Bought Dressing Next Time!

I used to buy all my dressings from the store until a few years ago. For some reason, I thought they contained magical ingredients that made them taste so delicious. When I started cooking at home, I realized just how simple it was to make them at home and taste just as amazing, if not more.

More Dressing Recipes

If you’re looking for a delicious and simple creamy dressing, be sure to try my creamy lemon tahini dressing. It’s perfect for roasted vegetables and Buddha bowls.