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A good vinaigrette can completely transform a salad, and this lemon vinaigrette is one of my favorites. It’s bright, fresh, and balanced, making it the perfect addition to just about any summer salad. Whether you’re tossing it with fresh greens, drizzling it over grilled vegetables or air fried asparagus, or even using it as a marinade, this dressing is incredibly versatile.
One of the key ingredients here is Dijon mustard. Not only does it add depth of flavor, but it also acts as an emulsifier, which helps keep the oil and lemon juice from separating. If you want an even smoother texture, try grating the shallot instead of mincing it. This blends it seamlessly into the dressing.
Reasons to Make This Dressing
This vinaigrette is as simple as it gets, but the fresh ingredients make all the difference. With just a few pantry staples and some fresh herbs, you can make a dressing that’s better than anything store-bought.
- Fresh, bright flavor – Instead of vinegar, this recipe uses lemon juice for the acid. The lemon juice gives it just the right amount of tang.
- Versatile – Use it on salads, grilled meats, or even roasted vegetables.
- Easy to make – Just whisk everything together, and it’s ready in minutes.
Learn From Me: Tips for the Best Vinaigrette
I’ve made this dressing more times than I can count, and here are a few things that really help get the best results:
- Use fresh ingredients – Fresh lemon juice and herbs make all the difference in flavor. You can certainly use bottled lemon juice and dried herbs, but it won’t be as good.
- Whisk continuously – Pouring the olive oil in slowly while whisking helps create a smooth, stable emulsion. Instead of whisking, you can also use a blender on low speed.
- Store properly – Keep it in an airtight container in the fridge for up to one week. Just shake or whisk before using.
If you enjoy homemade vinaigrette salad dressings, you may want to try my Homemade Citrus Vinaigrette, Strawberry Basil Vinaigrette, and my Blueberry Vinaigrette Summer Salad.
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Pin ItLemon Vinaigrette Salad Dressing
Ingredients
- 3 small lemons 2 tablespoons of lemon juice is desired
- 1 tablespoon shallots minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh herbs minced, recommend using any combination of basil, rosemary, thyme, marjoram, etc.
- 1/2 teaspoon salt or more to taste
- Fresh ground pepper to taste
- 1/4 cup extra virgin olive oil
Instructions
- Mix base ingredients: Zest one lemon and juice all 3 small lemons. In a medium sized bowl, whisk the lemon juice and zest with 1 tablespoon shallots, 1 tablespoon Dijon mustard, 1 tablespoon fresh herbs, 1/2 teaspoon salt and Fresh ground pepper.
- Emulsify: While whisking rapidly with one hand, slowly pour all of the 1/4 cup extra virgin olive oil into the mixture. Continue whisking until everything is well mixed.
- Once fully emulsified, taste the dressing and add additional salt, if desired. The vinaigrette should taste salty at first and then have a tart finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My favorite time to make this is during the summer when I have a variety of garden herbs to choose from!