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Lemon vinaigrette dressing is a classic staple that I think everyone should know how to make! You can easily buy it, but making your own at home tastes so much better and only takes a few minutes, so why not? And it’s not just for healthy salads… you’ll want to use this lemon vinaigrette recipe for everything from grilled chicken to grilled vegetables.
Why You’ll Love This Lemon Vinaigrette Recipe
- Fresh, zesty lemon flavor
- Lighter alternative to creamy dressings
- Just 5 simple ingredients (plus salt and pepper)
- Ready in 5 minutes
- Adds a refreshing twist to salads, meats, and more
Ingredients & Substitutions
This section explains how to choose the best lemon vinaigrette ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Extra Virgin Olive Oil – You can use avocado oil as an alternative.
- Fresh Lemon Juice – Although you can use bottled lemon juice for convenience, I recommend freshly squeezed lemons for the best taste — it’s the star flavor of this recipe! If you like a lot of lemon flavor, add the lemon zest from the lemons as well.
- Dijon Mustard – Adds a tangy depth of flavor to the dressing, but you can try using whole grain mustard, or you can even omit it if you’re not a mustard fan.
- Italian Seasoning – Depending on the Italian seasoning blend ingredients, you may want to increase or decrease salt. I make my 5-minute homemade Italian seasoning, but store bought works as well. Mine does not contain salt, but some blends may include it, so adjust to taste. If you don’t want to use various herbs, you can use just dried basil, dried oregano, or dried thyme alone.
- Garlic Powder – Enhances the overall taste of this lemon salad dressing, but if you need, you can use 1/2 a clove of fresh minced garlic for a more intense garlic flavor, or even onion powder for a milder alternative.
- Sea Salt & Black Pepper – Kosher salt works fine as well instead of sea salt.
How To Make Lemon Vinaigrette
Making a simple lemon vinaigrette is super easy! In a small bowl, combine olive oil, lemon juice, dijon mustard, Italian seasoning, garlic powder, salt, and pepper. Whisk together until emulsified. Adjust salt and pepper to taste if needed.
TIP: Mix it in a jar if you’ll be store it for later!
You can simply close the lid and shake until emulsified.
Keep the lemon vinaigrette dressing in a glass mason jar or airtight container in the refrigerator for 1-2 weeks.
Ways To Use Lemon Vinaigrette Dressing
This versatile dressing adds a bright and tangy touch to so many dishes. Try these ideas:
- Salads – I love pairing this lemon vinaigrette dressing recipe with a simple green salad, such as arugula salad. It’s also perfect for many other fresh veggie salads, like a crisp cucumber tomato salad, herby Israeli salad, or simple Greek salad.
- Vegetables – Drizzle this tangy dressing over grilled asparagus, grilled broccoli, or even grilled cauliflower steaks. You can also drizzle it over your favorite roasted veggies, either before or after roasting.
- Grilled Meats – Brush onto shrimp skewers or Mediterranean chicken kabobs, or use it to marinate grilled salmon.
- Pasta – Toss this lemon dressing with cooked pasta (or zucchini noodles), cherry tomatoes, feta cheese, and fresh herbs for a light and flavorful pasta salad that’s perfect for picnics or potlucks.
More Salad Dressing Recipes
Keep real food in your dressings — you’ll taste the difference! If you liked this lemon vinaigrette dressing recipe, you’ll love these homemade options too:
Lemon Vinaigrette Recipe
Lemon Vinaigrette Recipe (5 Ingredients!)
Make this lemon vinaigrette dressing recipe with just 5 simple ingredients: olive oil, lemon juice, Dijon mustard, garlic powder & seasoning.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper. Whisk together until emulsified.
Adjust salt and pepper to taste if needed.
Use immediately or store in an airtight container for up to a week. Shake or whisk well again before serving.
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Serving size: 1 tablespoon
Makes 1/2 cup.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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