Easy and Delicious Lemon Vinaigrette
This dressing is super bright and fresh with a nice zing to it thanks to the lemon. It’s simple to throw together, and equally at home when you want to serve something fancy or dress an everyday salad.
If you’re looking to branch out from store bought dressings, look no further than this simple lemon vinaigrette. Made with everyday items, it couldn’t be easier to make. Whether looking to toss with a simple salad, pasta, or dress up a grain bowl, this is your go to salad dressing. This is the dressing I use on my Arugula Salad with Feta and it is the perfect pairing. It tastes so good with the arugula, feta, and currants. This dressing would also taste amazing on my Easy Quinoa Lentil Salad with Feta.
Tips for making lemon vinaigrette
- Only make what you need as this dressing tastes best when made fresh. It will last 3-4 days in an airtight container in the fridge.
- I love adding dill to the dressing, but feel free to leave it out or substitute it with cilantro, Italian parsley, chives, or your favorite herb.
What you’ll need
- Lemon juice
- Olive oil
- Sugar
- Dijon mustard
- Garlic and dill
- Salt and pepper
Putting it all together
I don’t think this dressing could be any simpler to make. The hardest parts are juicing the lemon and pressing the garlic, if you can call that hard to do.
All the ingredients are going into a jar with a lid, then shaken together until everything is emulsified, which happens pretty quickly. You can also add the ingredients to a large mixing bowl and use a whisk to whisk everything together, which takes slightly more effort.
I drizzled this dressing over some fresh cut tomatoes with some salt and it was so, so delicious! That would make a delicious appetizer for dinner parties or small gatherings, or just a quiet night at home. I also made a tomato sandwich and used this along with the mayo. So good! I have only recently heard of a tomato sandwich and it was life changing! Such a simple sandwich yet so delicious.
Different Uses for Lemon Vinaigrette
Lemon is such a great flavor whether it’s in a sweet dish, like my Blueberry Scones with Lemon Glaze, or savory dish, like my Lemon Orzo Past Salad. This dressing would taste wonderful drizzled over roasted vegetables such as my Roasted Brussels Sprouts.
Who isn’t a fan of one pan meals? I LOVE one pan meals and they are so easy to clean up. This dressing would go perfectly with my Salmon One Pan Meal with Broccoli and Smashed Potatoes, or even as a tangy dip for Tostones.
Other Dressings and Sauces
Frequently Asked Questions
Lemon vinaigrette should be store in an airtight container in the fridge for 3-4 days for freshest tasting results.
No, I do not recommend freezing this vinaigrette.
Lemon Vinaigrette
Ingredients
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 4 teaspoons sugar
- 2 garlic cloves
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- 2 teaspoons dill weed (optional)
Instructions
- Peel and press the garlic. If you don't have a garlic press, you can dice very finely.
- Add the 1/2 cup lemon juice, 1/2 cup olive oil, 4 teaspoons sugar, pressed garlic, 2 tablespoons Dijon mustard, 2 teaspoons dill weed, and salt and pepper to taste to a jar with a lid. Shake the jar to mix the dressing together. You can also add the ingredients to a small bowl and whisk vigorously until all of the ingredients have mixed together.
- Ta da! you are now ready to use your dressing on salad, sandwiches, pasta, drizzle on vegetables. Whatever you can think of.
Notes
- Store dressing in the fridge for up to 5 days in an airtight container.
- I do not recommend freezing this dressing.
Nutrition
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