Lemon Vinaigrette

This simple Lemon Vinaigrette is absolutely wonderful on salad greens or drizzled over roasted vegetables. It’s so easy to make, you’ll have the formula memorized in no time.

This fresh Lemon Vinaigrette was made for summery salads and hearty grain bowls. It brightens up a piece of salmon or halibut and brings flavor to roasted asparagus, broccoli, and green beans.

It’s an easy way to sauce almost anything, and it’s ready in a minute or two. It’s great with Meyer Lemons, too, when you can find them.

Lemon Vinaigrette ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Dijon mustard: Sometimes I use more Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
• Thyme: Or substitute basil, chervil, chives, or parsley.
• Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again.

How to make Lemon Vinaigrette

• In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Store covered in the refrigerator for up to 4 days.

Recipe tips and variations

• Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups of salad.
• Storage: Store covered in the refrigerator and use within 4 days.
• Make the dressing your own: Try adding a teaspoon of honey or a pinch of red pepper flakes. Or, roast the garlic before mixing it into the dressing.

Favorite salads for lemon vinaigrette

Salad Recipes

Beet Salad

Salad Recipes

Greek Salad Recipe

Salad Recipes

Mediterranean Chopped Salad

Salad Recipes

Chickpea Salad

Lemon Vinaigrette

By Meggan Hill

This simple Lemon Vinaigrette is absolutely wonderful on salad greens or drizzled over roasted vegetables. It's so easy to make, you'll have the formula memorized in no time.

Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Servings 6 servings (2 tbsp each)

Course Pantry, Salad

Cuisine American

Calories 163

5 from 14 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1/2 cup olive oil
• ▢ 1/4 cup lemon juice
• ▢ 2 cloves garlic minced, or to taste
• ▢ 1/2 teaspoon Dijon mustard (see note 1)
• ▢ 1/2 teaspoon minced fresh thyme (see note 2)
• ▢ Salt and freshly ground black pepper (see note 3)

Cook ModePrevent your screen from going dark

Instructions 

• In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Store covered in the refrigerator for up to 4 days.

Recipe Video

Notes

1. Dijon mustard: Sometimes I use more Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
2. Thyme: Or substitute basil, chervil, chives, or parsley.
3. Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again.
4. Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
5. Storage: Store covered in the refrigerator and use within 4 days.
6. Make the dressing your own: Try adding a teaspoon of honey or a pinch of red pepper flakes. Or, roast the garlic before mixing it into the dressing.

Nutrition

Serving: 2tbspCalories: 163kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 5mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 5mgCalcium: 4mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill