Lemon Vinaigrette
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Our lemon vinaigrette dressing recipe is just so good. Sometimes the simplest recipes are the ones you end up making over and over again. This lemon vinaigrette is bright, fresh, and ridiculously easy to throw together in just a few minutes.
Lemon Vinaigrette
Lemon Vinaigrette
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I originally made this vinaigrette for a couscous salad, and it completely made the dish. The lemon adds a clean, tangy flavor while the olive oil smooths everything out into a light, silky dressing. Since then I’ve been using it on everything from simple greens to roasted vegetables.
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It’s also fantastic as a quick marinade. I’m already planning to toss some chicken in it later this week because the lemon and garlic combo is just too good. It’s the kind of dressing that makes a basic dish feel special without a lot of effort.
Why You’ll Love This Lemon Vinaigrette
This dressing is one of those small kitchen staples that quietly upgrades everything.
First, it’s incredibly quick. You can whisk it together in about five minutes with ingredients you probably already have on hand.
Second, the flavor is perfectly balanced. The fresh lemon juice brings brightness, the olive oil adds richness, and the garlic gives it just enough savory depth.
And finally, it’s versatile. Drizzle it over salads, roasted vegetables, grain bowls, pasta salads, or use it as a marinade for chicken or seafood.
Ingredients You’ll Need
- Fresh lemon juice
- Olive oil
- Garlic
- Apple cider vinegar
- Salt and pepper
Fresh lemon juice really makes the biggest difference here. Bottled lemon juice works in a pinch, but freshly squeezed gives the vinaigrette a much brighter flavor.
Step-By-Step Directions
- Start by adding the lemon juice, olive oil, minced garlic, apple cider vinegar, salt, and pepper to a small bowl.
- Whisk everything together until the dressing is well combined. The oil and lemon juice should blend into a light, slightly thickened vinaigrette.
- If you prefer a smoother, creamier texture, you can also use an immersion blender to emulsify the dressing. This helps the ingredients stay combined longer and creates a more uniform finish.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Tips for the Best Vinaigrette
Use good olive oil. Since the dressing is so simple, the flavor of the olive oil really shines through.
Adjust the acidity to your taste. If you like a brighter dressing, add a little extra lemon juice.
Blend it for a creamier texture. Whisking works perfectly, but an immersion blender creates a thicker, more emulsified vinaigrette.
Ways to Use Lemon Vinaigrette
This dressing works with so many different dishes.
Drizzle it over a simple green salad, toss it with roasted vegetables, or stir it into grain salads like couscous, quinoa, or farro. It’s also delicious brushed over grilled chicken or used as a light marinade for seafood.
Once you make it the first time, you’ll probably find yourself reaching for it all the time.
Storage
Store leftover vinaigrette in a sealed jar or airtight container in the refrigerator.
Because this dressing doesn’t contain stabilizers, it may separate slightly as it sits. Just give it a good shake or whisk before using and it will come right back together.
It will keep well for about 5 to 7 days in the refrigerator.
More Delicious Dressing Recipes
- Jalapeno Ranch Dressing Recipe
- Poppy Seed Dressing Recipe
- Cranberry Vinaigrette Dressing Recipe
- Citrus Vinaigrette Dressing Recipe
- See all our best salad dressing recipes!
How to Make Lemon Vinaigrette
Lemon Vinaigrette Recipe
Ingredients
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 1 clove garlic minced
- 1 teaspoon apple cider vinegar
- salt and pepper to taste
Instructions
- Add the lemon juice, olive oil, minced garlic, apple cider vinegar, salt, and pepper to a bowl.
- Whisk until the ingredients are well combined and the dressing is lightly emulsified.
- For a smoother and creamier texture, use an immersion blender to blend the dressing until fully emulsified.
- Taste and adjust seasoning with additional salt and pepper if needed.
Notes
- If the vinaigrette separates after storing, simply shake or whisk again before using.
- Store in an airtight container in the refrigerator for up to 1 week.
- This dressing also works well as a quick marinade for chicken, seafood, or vegetables.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Mason Jars – Wide mouth mason jars are my favorite way to prepare and store dressings!
- Stick Blender – I love an emulsified salad dressing, so smooth and no whisking necessary.
Other Awesome Lemon Recipes
- Lemon Bread Recipe
- Lemon Lush Dessert Recipe
- Lemon Gooey Butter Cake Recipe
- No Bake Lemon Pie Recipe
- See all our best lemon recipes!
Final Thoughts
Sometimes the best recipes are the simplest ones. This lemon vinaigrette comes together in minutes but adds so much flavor to whatever you’re serving.
If you’re looking for a fresh, versatile dressing that works for salads, bowls, and marinades, this one is definitely worth keeping in your regular rotation.
Frequently asked questions
Fresh lemon juice gives the best flavor, but bottled lemon juice will work if that’s what you have on hand.
Using an immersion blender will help emulsify the dressing and keep it combined longer. If it separates after storing, simply shake or whisk it again.
Absolutely! This vinaigrette works great as a marinade for chicken, shrimp, or vegetables thanks to the bright lemon and garlic flavors.
Since it’s made with simple ingredients like olive oil and fresh lemon juice, it’s a lighter, fresh alternative to many store-bought dressings.
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