This easy lemon vinaigrette dressing is the perfect way to brighten up your favorite salads, grain bowls, and roasted veggies. Made with just a few simple pantry staples like fresh lemon juice, extra-virgin olive oil, and Dijon mustard, this homemade lemon vinaigrette is a go-to dressing that adds a vibrant, zesty flavor to any dish.
If you're tired of store-bought salad dressing loaded with preservatives and artificial flavors, you’ll love this simple lemon vinaigrette recipe. It's tangy, slightly sweet, and comes together in minutes—no food processor required.
Why Make Your Own Salad Dressing
When you whip up your own simple homemade salad dressing, you’re in control of the ingredients and flavor. Unlike store-bought dressings, this recipe skips preservatives, artificial flavors, and excess sodium—making it a great way to eat clean and stay healthy.
Plus, it’s packed with tasty monounsaturated fat from olive oil and vitamin C from lemons—perfect for getting you to eat more salads to help with your wellness goals and meal prep needs!
Why You'll Love This Lemon Vinaigrette Dressing
- Quick and Easy: Made with fresh lemons in under 5 minutes using a small bowl or mason jar
- Healthier than store-bought dressings: No added sugar or preservatives
- Versatile Flavor Profile: Pairs beautifully with leafy greens, grain bowls, or even as a marinade for your favorite protein
- Naturally vegan and gluten-free
- Delicious with everything from leafy greens to arugula quinoa salad to Mediterranean quinoa salad and grain bowls
Ingredients
Let’s take a closer look at the ingredients that make this classic vinaigrette so flavorful.
- Olive oil: Use extra-virgin olive oil for the best flavor and a dose of monounsaturated fat.
- Lemons: Freshly squeezed lemon juice adds bright acidity and a dose of vitamin C. Avoid lemon juice concentrate—fresh lemon juice delivers superior flavor.
- Dijon mustard: Helps emulsify the dressing and adds creaminess and a hint of spice.
- Maple syrup: Balances the tangy lemon with a touch of mild sweetness.
- Garlic: Fresh garlic cloves bring depth and bold flavor.
- Dried oregano: Adds a Mediterranean flair; you can substitute with fresh herbs like thyme or basil if desired.
- Salt: We recommend sea salt or kosher salt.
- Black pepper: Adds a subtle kick—freshly ground is ideal.
Tips and Variations
- For the best flavor, use fresh lemons rather than lemon juice concentrate.
- Add a bit of lemon peel or lemon zest for even more citrus punch.
- For more tang, add a splash of white wine vinegar (red wine vinegar would work too) or apple cider vinegar.
- Finely chopped minced red onion adds more zing.
- For a creamier texture, blend the vinaigrette in a mini food processor (or mini blender), or add a spoonful of tahini or vegan mayo.
- Make it your own by experimenting with different herbs and spices.
How to Make This Homemade Lemon Vinaigrette
This simple recipe couldn’t be easier:
- In a small bowl or mason jar with a tight-fitting lid, combine the olive oil, lemon juice, Dijon mustard, and pure maple syrup.
- Add the minced garlic, dried oregano, salt, and black pepper.
- Whisk (or shake) until well combined and emulsified.
- Taste and adjust seasoning if needed.
Delicious Ways to Use This Lemon Dressing
This homemade lemon vinaigrette is incredibly versatile and works with a wide range of recipes:
- Toss with a simple green salad or spring greens
- Add to quinoa arugula salad, or Mediterranean quinoa salad
- Drizzle over roasted veggies
- Use as a marinade for tofu or tempeh
- Spoon over a simple garden salad or kale salad for a vitamin C-rich meal
- Mix into grain bowls or pair with fresh fruits like avocado and grapefruit
This go-to recipe is endlessly adaptable and pairs well with so many different ingredients.
🔁 Tip: Let this vibrant dressing sit at room temperature for a few minutes before serving if it’s been refrigerated.
Frequently Asked Questions
One serving (two tablespoons) of this homemade lemon vinaigrette dressing has about 90 calories. The calories come mainly from the extra virgin olive oil.
Yes, absolutely! You can make a creamy dressing by either adding it to a mini food processor or blender and blending until smooth and creamy. Also, adding ½ avocado or a few teaspoons of tahini will boost the creaminess. Be sure to check out the oil-free Greek dressing made with cashews, which is similar but creamy.
Store leftovers in an airtight container, like a mason jar, in the fridge for up to 7 days. Allow the dressing to come to room temperature and give it a shake before using.
The healthfulness of olive oil is not clear-cut. It's a healthier option than palm oil and coconut oil because it's lower in saturated fat. But olive oil is high in fat with little nutritional value. That said, if having an olive-oil based salad dressing like this lemon vinaigrette helps you eat more salad greens and other veggies, then it may be worth using. If you're trying to lose weight, use less or cut the oil out completely. To learn more about olive oil, check out this article, Is Olive Oil Healthy?
Whether it’s your first time making vinaigrette or you're a salad pro, this lemon vinaigrette dressing is a must-have in your kitchen and a great way to dress your favorite salad. It’s a basic lemon vinaigrette recipe that’s anything but boring—packed with a bold flavor that complements just about any dish.
So grab your fresh lemons, a good olive oil, and whip up this homemade vinaigrette. Your salads—and your taste buds—will thank you!
If you've made this lemon salad dressing, please let us know in the comments below how it went and if you made any variations to it. Also, be sure to give us a star rating. Your feedback helps us more than you know.
Other Salad Dressings to Check Out
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Lemon Vinaigrette Dressing
- Total Time: 5 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Make your salads shine with homemade lemon vinaigrette dressing. This simple recipe is quick and adds vibrant flavor to dishes.
Ingredients
- ¼ cup extra virgin olive oil
- 2 to 3 large lemons, juiced (about ½ cup or 4 ounces)
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1-2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
- In a small bowl or mason jar with a tight-fitting lid, combine the olive oil, lemon juice, Dijon mustard, and pure maple syrup.
- Add the minced garlic, dried oregano, salt, and black pepper.
- Whisk (or shake) until well combined and emulsified.
- Taste and adjust seasoning if needed.
- Store leftovers in an airtight container (like a mason jar) in the fridge for up to 7 days.
Notes
- For the best flavor, use fresh lemons rather than lemon juice concentrate.
- Add a bit of lemon peel or zest for even more citrus punch.
- For more tang, add a splash of white wine vinegar (red wine vinegar would work too) or apple cider vinegar.
- Finely chopped minced onion adds more zing.
- For a creamier texture, blend the vinaigrette in a mini food processor (or mini blender), or add a spoonful of tahini or vegan mayo.
- Make it your own by experimenting with different herbs and spices.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Cuisine: American
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