This light and fresh lemon vinaigrette recipe is a simple way to dress up your greens. The easy homemade salad dressing requires just 5 minutes and a few pantry staples!
If you’re looking for even more easy salad dressing recipes, don’t miss this creamy buttermilk dressing, this homemade coleslaw dressing, and a creamy Caesar dressing!
Store-bought dressings just can’t compete with the homemade variety. This lemon vinaigrette dressing recipe is my “lazy gal’s” option when I need a simple side dish for supper, but I don’t really feel like cooking. It comes together quickly and easily with ingredients that I typically have on hand, and it makes even the simplest green salad feel sophisticated.
Ingredient Notes and Tips for Success
- The dressing gets its bright lemon flavor from both fresh lemon juice and grated lemon zest. It’s easiest to zest the lemon before slicing and juicing it. I use a microplane for this task. Just make sure that you’re only scraping off the thin outer layer of the peel (not the bitter white pith underneath).
- To maximize the amount of juice that you get from your fresh lemons, roll the lemon on the counter (pressing gently with your palm) before cutting and juicing.
- The amount of juice that you extract from 1 lemon will vary depending on the particular fruit; however, in general 1 large, juicy lemon yields about ¼ cup of lemon juice. If your lemons aren’t very juicy, you will likely need two for this recipe.
- Just a little bit of Dijon mustard adds a bit of sharp, zesty flavor and helps to emulsify the ingredients.
- Honey provides sweetness that balances the acidic lemon.
Table of Contents
How to Make Lemon Vinaigrette Dressing
I’ve kept this lemon vinaigrette recipe simple with pantry staples, but you can certainly jazz it up with any of your favorite flavors (see the Recipe Variations section below for ideas). Detailed directions are included in the printable recipe card at the bottom of the post.
- Whisk together the lemon zest, lemon juice, honey, garlic, Dijon mustard, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies.
- Taste and adjust the seasoning. Does it need more salt and pepper? More honey? Maybe a bolder lemon flavor? You can decide!
- Use the dressing immediately, or store in an airtight container in the fridge for up to 1 week.
Serving Suggestions
This simple, rustic vinaigrette is elegant enough to toss with a bowl of spring mix and call it good! A simply dressed green salad like that is a nice, acidic balance when served on top of cast iron deep dish pizza, Parmesan crusted chicken (chicken Milanese), easy fish tacos with slaw, a seafood salad, this sausage rice recipe, pork schnitzel, or oven fried chicken breast.
For a “fancier” salad that’s still easy to throw together, use our go-to lemon salad dressing with a bowl of lettuce, arugula, or mixed greens, sliced cucumbers, thinly sliced red onion, toasted pine nuts or slivered almonds, shaved Parmesan or crumbled feta cheese, and croutons if you like.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Lemon Vinaigrette Dressing
Ingredients
- 1 teaspoon lemon zest
- ¼ cup freshly squeezed lemon juice (about 1 large lemon)
- 2 teaspoons honey
- 1 small clove garlic, minced or grated (or ¼ teaspoon garlic powder)
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt, plus more to taste
- Ground black pepper, to taste
- ⅓ cup extra virgin olive oil
Instructions
- In a small bowl or jar, whisk together the lemon zest, lemon juice, honey, garlic, Dijon mustard, kosher salt, and black pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and becomes slightly creamy. (If using a jar, you can simply add everything and shake well.) Taste and adjust the seasoning, adding more honey for sweetness or salt for balance.
- Use immediately or store in an airtight container in the refrigerator for up to 1 week. The oil in the dressing will solidify when chilled, so allow time for the dressing to sit on the counter and come to room temperature for shaking (or whisking) and serving.
Notes
Nutrition
Preparation and Storage Tips
- Store the dressing in a jar or other container with an airtight lid so that you can easily shake it up before using.
- The vinaigrette will stay fresh in the refrigerator for up to 1 week. The oil in the dressing will solidify when chilled, so allow time for the dressing to sit on the counter and come to room temperature for shaking (or whisking) and serving.
Recipe Variations
- For a creamy lemon vinaigrette, add 1-2 tablespoons of Greek yogurt or mayonnaise.
- Add 1-2 teaspoons of chopped fresh herbs like basil, parsley, thyme, oregano, or dill for extra freshness.
- Swap the garlic for finely minced shallots for a milder, slightly sweet oniony kick.
- Add a pinch of red pepper flakes, cayenne, or a few dashes of hot sauce for heat.
- For a sweeter dressing, add extra honey to taste.
- Use maple syrup to sweeten the dressing instead of honey.
More Vinaigrette Recipes to Try
Pepper Jelly Vinaigrette
4 minutes mins
Balsamic Vinaigrette
5 minutes mins
Dijon Vinaigrette
5 minutes mins
Originally published in March, 2020, this post was updated in May, 2025.
I cant wait to try this because my husband dislikes vinegar . perhaps he will like this though ! !
Awesome! I hope that he approves! My husband likes it, and he usually sticks with JUST RANCH! 🙂