I really enjoy making this simple lemon vinaigrette whenever I want something fresh, light, and full of flavor without spending much time in the kitchen. The bright acidity from the lemon combined with smooth olive oil creates a balanced dressing that works with so many dishes. I like how it feels homemade, clean, and customizable every single time.
Why You’ll Love This Recipe
I love this recipe because it is quick, reliable, and incredibly versatile. I can make it in just a few minutes using basic ingredients I almost always have on hand. The flavor is fresh and vibrant, and I can easily adjust it to be more tangy or slightly sweet depending on what I am serving. I also like that it is lighter than most bottled dressings and tastes much fresher.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard (optional)
1 clove garlic, minced or grated
1 teaspoon honey or maple syrup (optional)
salt, to taste
black pepper, to taste
Directions
I start by adding the lemon juice, Dijon mustard if I am using it, minced garlic, and honey into a small bowl or a jar. I whisk everything together until the mixture looks smooth. Then I slowly drizzle in the olive oil while whisking continuously so the vinaigrette emulsifies properly. Once everything is combined, I season it with salt and black pepper and taste it. I adjust the lemon or sweetness if needed, then serve it right away or store it for later.
Servings And Timing
This recipe makes about 1/2 cup of vinaigrette, which is enough for one large salad or several smaller portions. I usually spend about 5 minutes preparing it, and since there is no cooking involved, it is ready in under 10 minutes total.
Variations
I like changing this vinaigrette depending on what I am pairing it with. Sometimes I add dried or fresh herbs like basil, oregano, or thyme. When I want a little heat, I mix in a pinch of red pepper flakes. For a creamy version, I stir in a spoonful of Greek yogurt or blend in half an avocado. If I want a milder flavor, I reduce or skip the garlic.
Storage/Reheating
I store any leftover vinaigrette in an airtight container or jar in the refrigerator for up to one week. The oil naturally separates as it sits, so I just shake or whisk it well before using. I never heat this dressing, as it is best enjoyed cold or at room temperature.
FAQs
Can I make this vinaigrette ahead of time?
Yes, I often prepare it in advance and keep it in the fridge. The flavor actually improves after resting for a few hours.
Can I adjust the acidity?
I simply add more olive oil to mellow it out or more lemon juice if I want it sharper.
What if I do not like Dijon mustard?
I leave it out completely. The vinaigrette still tastes great without it.
How do I make it sweeter?
I add a little more honey or maple syrup until it tastes just right to me.
Why does the vinaigrette separate?
This is normal for homemade dressings. I just shake or whisk it again before serving.
Conclusion
This simple lemon vinaigrette is one of my favorite go-to recipes because it is fast, flexible, and always delicious. I love how easily it fits into so many meals, from salads to vegetables and beyond. Once I started making it at home, it became something I always keep ready in my fridge.
This Simple Lemon Vinaigrette is a quick, fresh, and zesty homemade dressing made with lemon juice, olive oil, garlic, and optional Dijon mustard and honey. Perfect for salads, vegetables, and more.
Ingredients
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard (optional)
1 clove garlic, minced or grated
1 teaspoon honey or maple syrup (optional)
Salt, to taste
Black pepper, to taste
Instructions
In a small bowl or jar, whisk together lemon juice, Dijon mustard (if using), garlic, and honey or maple syrup (if using) until smooth.
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
Season with salt and black pepper to taste.
Taste and adjust acidity or sweetness as needed. Serve immediately or store in the refrigerator.
Notes
Add herbs like basil, thyme, or oregano for extra flavor.
Include red pepper flakes for heat or Greek yogurt for a creamy version.
Shake or whisk well before serving if dressing separates.
Use fresh lemon juice for the best flavor.
No need to reheat—best served cold or at room temperature.
