This simple lemon vinaigrette is the perfect addition to practically any dish. It will have you craving more veggies and doesn’t require any added sugar.
Unlike other homemade salad dressings, this recipe requires no blender or special equipment to make. It can be shaken in a mason jar and is ready for use immediately.
If you want to change up the flavor, swap the oregano for any dried or fresh herbs that you happen to have on hand. (Rosemary is also nice, especially around the holidays.)
⭐⭐⭐⭐⭐ Featured Review “I’m finally printing this recipe for my records! It’s one of our top 5 go-to homemade dressing. Great job & thanks!” -Jenifer
Lemon Salad Dressing Ingredients
Here’s what you’ll need:
- Fresh Lemon Juice. Since the primary flavor in this dressing is lemon, you’ll want to use freshly squeezed lemon juice for the best results.
- Olive Oil. This addition helps emulify the dressing, but you can use avocado oil if you prefer.
- Spicy Brown Mustard. Mustard adds a tangy taste and also helps thicken the dressing slightly. You can use Dijon or spicy brown for depth of flavor.
- Garlic. Fresh garlic adds a spicy kick, and I think the fastest way to add it to dressing is by finely mincing it on a microplane directly into the jar.
- Oregano. This dried pantry spice adds a Mediterranean flair, so this dressing reminds me slightly of Greek salad dressing.
- Salt and Pepper. Fine sea salt and ground black pepper are the finishing touches. If your dressing tastes bland, it probably needs an extra pinch of salt.
How to Make this Lemon Vinaigrette Recipe
Step 1:
Add the extra-virgin olive oil, lemon juice, mustard, oregano, salt, and black pepper directly into a mason jar with a lid.
Finely mince a clove of garlic into the jar using a microplane or garlic press.
Step 2:
Use a whisk or spoon to stir everything together, or simply secure the lid and shake well until the dressing appears emulsified.
The lemon vinaigrette dressing is ready to use immediately, or you can store it in the refrigerator for later use. Be sure to stir it well every time you use it, as the ingredients will separate as they rest.
How to Use Lemon Vinaigrette
Serve the dressing over a simple green salad, accompanied by any desired toppings. It pairs particularly well with Mediterranean ingredients, like spinach, feta, cucumbers, tomatoes, and more.
It’s also delicious over Falafel bowls or Quinoa Bowls . Or, try using it as a marinade for baked chicken breasts , or drizzle it over roasted broccoli , cauliflower, or chickpeas as a side dish.
Storage Tip
Store this dressing in an airtight container in the fridge for up to 5 days. Olive oil may thicken in the refrigerator, so if the dressing becomes too thick, simply let it come to room temperature again before serving. You can run the sealed jar under warm tap water to help speed up the process. Shake well before serving each time.
IngredientsUS CustomaryMetric1x2x3x
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon spicy brown mustard
- 1 garlic clove , finely minced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- In an 8-ounce or larger mason jar, combine the lemon juice, olive oil, mustard, garlic, oregano, salt, and black pepper. Stir well with a whisk or spoon. Or, secure the lid on the jar and shake well until the dressing looks emulsified.
- This dressing tastes best if you can let it rest at least 10 minutes before serving, so the flavors can meld. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
More Salad Dressing Recipes
- Apple Cider Vinaigrette
- Lemon Poppy Seed Dressing
- Raspberry Vinaigrette
- Champagne Vinaigrette
Lemon Vinaigrette Dressing Recipe
Ingredients
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon spicy brown mustard
- 1 garlic clove , finely minced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- In an 8-ounce or larger mason jar, combine the lemon juice, olive oil, mustard, garlic, oregano, salt, and black pepper. Stir well with a whisk or spoon. Or, secure the lid on the jar and shake well until the dressing looks emulsified.
- This dressing tastes best if you can let it rest at least 10 minutes before serving, so the flavors can meld. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
