This lemon vinaigrette is simple, fresh, tangy and full of flavor. Because this dressing is so versatile, it tastes great on any salad, bowl, or even as a marinade. It’s one of my favorite everyday go-to dressings.
I used to buy all my dressings from the store
When I started cooking at home, I realized just how simple it was to make dressings at home and taste just as delicious, if not better.
Lemon Vinaigrette Dressing
If I had to pick my favorite dressing, this lemon vinaigrette would be it! It’s:
- Simple to make
- Easy to store
- 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.
This dressing 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.
How to Use a Lemon Vinaigrette
- Salads – such as my Strawberry Arugula Salad, Mediterranean Quinoa Salad, Kale Citrus Salad, or even my Italian Potato Salad!
- 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.
Method 1 – Use a whisk: If using a bowl, combine all of the ingredients. Whisk until it’s well-blended, about 30 seconds.
Method 2- Use ajar: Combine all of the ingredients in a jar. Securely tighten the lid and shake until dressing is emulsified.
Once I’ve prepared the dressing, I set it aside while I prepare my salad. And once I’m ready to enjoy my meal, I give it a little shake and drizzle it on!
Tips for Making the Best Lemon Vinaigrette
Here are my top tips on making the perfect vinaigrette every time:
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
Let the vinaigrette sit for a bit before serving. This 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.
Substitutions and Variations
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)
More Salad Dressing RecipesPrint
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!
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice (approximately 2 medium lemons)
- 1 garlic clove, grated or finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon sea salt
- pinch of black pepper
- Combine the ingredients in a bowl and whisk. If using a jar, combine ingredients and seal tightly before shaking to combine.
- Serve or store for later.
Keywords: lemon vinaigrette, lemon dressing, lemon vinaigrette dressing, easy lemon dressing