Lemon Vinaigrette is an everyday salad dressing that you’ll want to pour over everything. You can stir it together in just minutes!
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, there’s no blender or special equipment required to make this recipe. It can be shaken in a mason jar and is ready to use right away.
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.)
Ingredients You’ll Need
Featuring fresh lemon juice and oregano, this salad dressing is bursting with fresh Mediterranean flavors. It reminds me of Greek salad dressing, only it’s made with lemon juice instead of red wine vinegar.
Using spicy brown mustard or Dijon mustard helps the dressing emulsify with a slightly zippy flavor. You can add in any other extras you like, like a little lemon zest for even more lemon flavor.Â
Feel free to taste & adjust as you go. For a little sweetness, add maple syrup or honey, as you see fit.
How to Make Lemon Vinaigrette
To make this lemon salad dressing, add the extra-virgin olive oil, lemon juice, mustard, oregano, salt, and black pepper directly into a mason jar with a lid.Â
Finely mince a clove of garlic into the jar using a microplane or garlic press.
Use a whisk or spoon to stir it all together, or just secure the lid and shake well, until the dressing looks emulsified.Â
The lemon vinaigrette dressing is ready to use right away, or you can store it in the fridge until you’re ready to use it. Be sure to stir it well every time you use it, as the ingredients will separate as they rest.
Serve the dressing over a simple green salad, with any toppings you like. 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 fridge, so if the dressing becomes thick, just let it come to room temperature again before serving. You can run the sealed jar under warm tap water to help speed things up! Shake well before serving each time.Â
Looking for more vinaigrette recipes? Try Apple Cider Vinaigrette, Lemon Poppy Seed Dressing, Raspberry Vinaigrette, or Champagne Vinaigrette for more ideas.
- 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
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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.
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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.
Update Note: This recipe was originally posted in July 2010 and updated in July 2024 for a better flavor. If you prefer the original recipe, you can find that here.
Calories: 98kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 305mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.1mg
If you try this lemon vinaigrette recipe, please leave a comment and star rating below letting me know how you like it!
