Fresh, zesty, and ready in five minutes — this homemade lemon vinaigrette is the easiest way to upgrade any salad.
🌿 Why You’ll Love It
If there’s one dressing I could pour on everything, it’s this Lemon Vinaigrette. It’s bright, tangy, and has just the right touch of sweetness to balance out the acidity.
You can toss it with greens, drizzle it over grilled chicken or salmon, or even use it as a marinade for veggies. It’s simple, versatile, and tastes a hundred times better than anything you’ll find in a bottle.
🫒 Ingredients
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- ½ teaspoon thyme (fresh or dried)
- 1 teaspoon white vinegar
- Salt and pepper, to taste
🥣 Directions
- Combine the ingredients:
In a food processor or blender, start with the liquid ingredients — olive oil, lemon juice, vinegar, and honey. - Add the flavor:
Toss in the garlic, Dijon mustard, thyme, salt, and pepper. Blend until smooth and creamy. - Taste and adjust:
Give it a taste test — if you want it more tangy, add a little more lemon juice; if you prefer it sweeter, add a touch more honey. - Store or serve:
Pour the vinaigrette into a jar or airtight container. Store in the refrigerator for up to 2 weeks. Shake before each use.
💡 Tips & Variations
- No vinegar? Just use extra lemon juice — the flavor will still be bright and balanced.
- Add herbs: Chopped cilantro and mint make a fragrant twist on the classic recipe.
- Make it creamy: Blend in a tablespoon of Greek yogurt or mayonnaise for a creamier texture.
- Use as a marinade: Perfect for grilled chicken, shrimp, or roasted vegetables.
🥗 Serving Suggestions
This lemon vinaigrette goes beautifully with:
- Mixed greens and cherry tomatoes 🌿
- Arugula salads with shaved parmesan 🍋
- Air fryer salmon or grilled chicken 🍗
- Quinoa or couscous bowls 🍚
✨ Pro tip: Keep a jar of this in your fridge, and you’ll never reach for store-bought dressing again.
