So bright and refreshing, this Lemon Vinaigrette Dressing is an easy way to bring tangy, fresh flavor to your favorite salads. If you’ve tried other lemon vinaigrette recipes and though they were too tart, this one is for you! It’s got just the right balance of tart and sweet.  

I never get tired of fresh lemon, and this vinaigrette is the best way to bring that flavor to all of yur favorite salads. It’s great on green salads, but that zesty, bright lemon flavor works on so many other dishes too. Drizzle it over roasted vegetables or toss with some pasta and veggies for a unique pasta salad.

Not only is this vinaigrette delicious, but it comes together in minutes using just a handful of ingredients you probably already have. And if you’ve tried other lemon vinaigrette recipes and found them to be too sour, this is what you’ve been looking for. If you search for Lemon Vinaigrette there are a variety of results that have re-written Ina Garten’s recipe which is just four ingredients – lemon juice, olive oil, salt and pepper. And while that’s a great (and easy) way to make a vinaigrette, I find it to be so sour! And it’s particularly sour on something like arugula that already has a slightly bitter flavor.

I’ve tested this lemon vinaigrette many times and it has just the right balance of tart and sweet. It has slightly more than four ingredients…but just slightly. Looking for more homemade dressings and sauces? Try Creamy Herb Yogurt Salad Dressing, Thai Salad Dressing, Avocado Crema, Dijon Mustard Sauce, and Peanut Dipping Sauce. 

What You’ll Love

Not too sweet, not too tart. This lemon vinaigrette is nicely balanced. It just needs five simple ingredients and a small bowl. Just combine, whisk, and serve. You can even make a double or triple batch to keep on hand. Store it in the fridge, and keep it on hand to toss into a simple salad any time you need one.

Ingredients for Lemon Vinaigrette

• Fresh Lemon Juice – You’ll need about 2 medium-sized lemons to get three tablespoons of freshly squeezed lemon juice. 
• Honey – Feel free to substitute maple syrup or agave here. Adjust the sweetness to taste, adding some additional sweetner if you’d like. 
• Dijon Mustard – Adds a tangy taste and helps to thicken the vinaigrette so it has a creamier, thicker texture as you pour it.
• Kosher Salt – Enhances the rest of the ingredients. The dressing won’t taste salty, but you’ll notice if it’s not there! 
• Extra Virgin Olive Oil – A key component in any vinaigrette dressing. 

How to Make It

1. Whisk – Add the lemon juice, vinegar, mustard, and salt to a small bowl. Add the olive oil, whisking constantly. Or, add all the ingredients to a jar with a tightly fitting lid, and shake until smooth. 
2. Serve – Transfer the dressing to an airtight container to store for later, or use it right away! 

Ways to Use Lemon Vinaigrette

My favorite way to use lemon vinaigrette is as a dressing with salads like my lentil salad or fattoush salad and grain bowls. However, it also works fabulously as a dip for steamed artichokes or as a dressing for roasted veggies like roasted cauliflower or roasted broccoli. You can even use it as a marinade for chicken or shrimp.

Frequently Asked Questions

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