This easy Lemon Vinaigrette Dressing is the perfect way to brighten up your favorite salads, grain bowls, and roasted veggies. Enjoy this zesty sauce on our Mediterranean Quinoa Salad.
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, and no food processor is required.
Jump to:
- Why You'll Love This Lemon Vinaigrette Dressing
- Health Benefits
- What You'll Need to Make This Lemon Vinaigrette Dressing
- Substitutions and Variations
- How to Make This Homemade Lemon Vinaigrette Dressing
- Expert Tips
- Delicious Ways to Use This Lemon Dressing
- Recipe FAQs
- Other Salad Dressings to Check Out
- Lemon Vinaigrette Dressing
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, preservatives, or weird ingredients.
- Versatile Flavor Profile: Pairs beautifully with leafy greens, grain bowls, or even as a marinade for tofu or tempeh.
- Naturally vegan and gluten-free
- Delicious with everything from leafy greens like our Arugula Quinoa Salad to dipping veggies from our Healthy Girl Dinner.
Health Benefits
- Vitamin C Boost from fresh lemon supports immunity and skin health.
- Antioxidants via garlic, herbs, and lemon. Antioxidants help prevent free radicals from damaging your body.
- No refined sugar, which is found in many commercial store-bought dressings. Just a touch of pure maple syrup to balance the tang.
- Clean ingredients, so no artificial additives or preservatives.
What You'll Need to Make This Lemon Vinaigrette Dressing
- Olive oil: Use extra-virgin olive oil for the best flavor.
- Lemons: Freshly squeezed lemon juice adds bright acidity and a dose of vitamin C.
- 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.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- 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 soaked (softened) cashews. It will be reminescent of our Oil Free Greek Dressing.
- Make it your own by experimenting with different herbs and spices.
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How to Make This Homemade Lemon Vinaigrette Dressing
This simple recipe couldn’t be easier. Add all ingredients to a small bowl (or mason jar with a tight-fitting lid) and whisk (or shake) to combine. Taste and adjust seasoning if needed. Enjoy immediately!
Expert Tips
- For the best flavor, use fresh lemons rather than lemon juice concentrate.
- Grind your own black pepper, because fresh is more aromatic and lively.
- Emulsify by whisking or shaking vigorously; this keeps oil and acid from separating too quickly.
- Let this vibrant dressing sit at room temperature for a few minutes before serving if it’s been refrigerated.
Delicious Ways to Use This Lemon Dressing
- Toss with a simple green salad or spring greens
- Drizzle over gluten-free tabouli, Mediterranean quinoa salad, or arugula quinoa salad.
- Use as a marinade for air fryer tofu nuggets or air fryer tempeh chunks
- Spoon over a simple garden salad or kale avocado salad for a vitamin C-rich meal
- Add to our chickpea tempeh bowl, or pair with fresh fruits like avocado and grapefruit
Recipe FAQs
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 vegan creamy Italian dressing or 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. It's 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 lemon vinaigrette.
Other Salad Dressings to Check Out
If you tried this Lemon Vinaigrette Dressing or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Lemon Vinaigrette Dressing
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
- Add all ingredients to a small bowl (or mason jar with a tight-fitting lide) and whisk (or shake) to combine.
- Taste and adjust seasoning if needed. Enjoy immediately!
Notes
- Storage: Store leftovers in an airtight container (like a mason jar) in the fridge for up to 7 days. Let it sit at room temperature for a few minutes, and then shake or stir before serving.
- Lemons: For the best flavor, use fresh lemons rather than lemon juice concentrate. Add a pinch of lemon zest for even more citrus punch.
- Tangy: For more tang, add a splash of white wine vinegar (red wine vinegar would work too) or apple cider vinegar.
Gigi & Sersie says
Very lemony and garlicky with 2 cloves. Wonderful of the Mediterranean quiona salad. Adding some lemon zest does boost the lemon flavor and aroma.