Lemon Vinaigrette is my go-to dressing. Tangy, slightly sweet, and full of flavor—so easy to make!
author’s note
My Tried-and-True Lemon Vinaigrette Recipe!
I always keep lemons in my fridge. They are a kitchen must have for me. From savory dishes like this grilled chicken marinade to sweet treats like lemon pie and lemon tiramisu, I use them constantly.
Naturally, a good lemon dressing became a favorite of mine. This one is not just any dressing. It is a recipe I have tweaked and perfected over the years, and I can honestly say it is the best lemon vinaigrette I have ever had.
It is bright, fresh, and packed with flavor, yet incredibly simple to make. I love it tossed with salads, drizzled over roasted vegetables, or spooned over grain bowls to instantly add fresh flavor.
What’s in Lemon Vinaigrette
- Dijon Mustard: Use Dijon (not yellow) for the right flavor.
- Olive Oil: Extra virgin olive oil gives the dressing its richness and flavor.
- Honey: Adds a hint of sweetness. Add more if you want it sweeter.
- Lemons: Fresh juice and zest bring bright, tangy flavor. Skip bottled juice!
- Red Wine Vinegar: Adds extra tang and depth.
- Herbs: A pinch of Italian seasoning adds the perfect flavor!
- Salt and Pepper: Don’t forget these! A pinch of salt can make all the difference.
Quick Tip
How To Make Lemon Vinaigrette
This dressing is so simple! Use a jar with a lid or a small bowl and whisk.
- Add all the ingredients to a jar and shake until combined and smooth.
- Or, whisk everything together in a bowl until smooth.
How To Use Lemon Vinaigrette
I always have a batch of this dressing in my fridge. Here’s how I use it:
- Salads: Toss with garden salad, quinoa salad, or lentil salad.
- Veggie Dip: Pair with raw veggies like carrots, broccoli, or celery.
- Roasted Veggies: Drizzle over Brussels, broccoli, or asparagus after roasting.
- Pasta Salads: Use instead of mayo-based dressings for a lighter option.
- Sandwiches: Toss greens with dressing and add to sandwiches.
- Grain Bowls: Drizzle over grains like quinoa or rice with veggies.
Recipe Tips
- Adjust the Batch: This recipe makes enough for 2–3 salads. If you’re unsure how quickly you’ll use it, halve the recipe—it scales easily.
- Sweeten to Taste: Use less honey for tangy, more for sweet.
- Make Ahead: The flavor only gets better as it chills
- Helpful Tools: Use a grater to zest the lemon and a citrus juicer for easy prep.
Quick Tip
Why Does My Dressing Taste Bitter?
A great lemon vinaigrette should be bright, tangy, and slightly sweet. If it tastes bitter:
- Over-zested lemon: Avoid the white pith under the yellow peel—it’s very bitter.
- Too much lemon juice: Balance the acid with equal parts oil.
- Low-quality vinegar: Cheap vinegar can add bitterness.
How To Fix an Acidic Dressing
- Add a pinch of salt to balance the flavors.
- Mix in a bit more honey to mellow the acidity.
Storage
Keep lemon dressing in an airtight container in the fridge for 5–7 days.
If it separates or gets chunky (olive oil solidifies when cold), let it sit at room temperature for 15–20 minutes. Shake well to mix, and it’s ready to use!
More Dressing Recipes:
Dressings
Honey Mustard Salad Dressing Recipe
Dressings
Balsamic Vinaigrette Recipe
Salad Dressings
Lemon Poppy Seed Dressing
Dressings
Strawberry Vinaigrette Recipe
Lemon Vinaigrette
Video
Equipment
- Wide-mouth Mason Jar or a bowl
Ingredients
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon-style mustard see note 1
- 1 teaspoon Italian seasoning see note 2
- 1/2 teaspoon minced garlic optional
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 large lemon see note 3
- Salt and pepper
Instructions
- In a wide-mouth jar, combine all the dressing ingredients. Add 1/2 teaspoon lemon zest (optional) and 3 tablespoons freshly squeezed lemon juice. Season to taste with salt and pepper; I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper.
- Briskly shake to combine and emulsify. (Don’t have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. Taste and adjust dressing to personal preference.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this dressing!! However, after leaving in fridge for 5-days, it got “clumpy” and no matter how much shaking, I couldn’t get the clumps out. Did I do something wrong? I followed recipe as printed – maybe it doesn’t keep that long? I’d love your feedback. Thanks.
So glad you enjoyed the dressing! Nothing went wrong on your end. After a few days in the fridge, some of the ingredients can firm up and make the dressing look clumpy.
Try taking it out of the fridge and letting it sit at room temperature for about 10–15 minutes, then give it a really good shake or whisk. It should smooth right back out. If it still looks a little thick, you can add a small splash of water or lemon juice and shake again to loosen it up.
Could I replace the olive oil with avocado oil?
Absolutely!
Would this dressing work well as a marinade for chicken?
I haven’t actually tried that, but I don’t see why it wouldn’t be amazing! I would keep marinating time to the shorter end though since there is a lot of acid in this recipe so it will start to dry out the chicken. I have tried drizzling this over grilled or baked chicken and it’s delicious so maybe save some as a finishing sauce too! 🙂
Simple and super delicious!!!!!
Thank you for sharing 🫶🏻
Yay! So happy you loved this! Thanks Gilda!
THX FOR SHARING
Thanks so much!
I added an additional tablespoon of balsamic vinegar along with the red wine vinegar. Doubled the amount of garlic and the dressing was amazing. I generally just leave it on my counter in a salad dressing bottle for the week and it’s just fine.
Delish! I’m thrilled you enjoyed this lemon vinaigrette!
How much lemon juice from fresh lemons. Lemons vary on the amount of juice they yield.
In the instructions! 🙂
We LOVE this salad dressing! We seriously add it to everything and always have it on hand!
So thrilled to hear this! Thanks Sarah! 🙂