Classic Lemon & Herb Vinaigrette
A bright, zesty dressing that comes together in minutes. Fresh lemon juice, a gentle bite of Dijon mustard, and fragrant herbs whisked into olive oil create a perfectly balanced vinaigrette. Drizzle over crisp greens, roasted vegetables, or grilled chicken for an instant flavor lift.
For 8 servings
- prep
Mince the garlic and chop the parsley.
Peel and finely mince one garlic clove. Finely chop enough fresh parsley to yield one tablespoon.
- mix · ~1 min
Whisk together the acid and aromatics.
In a small bowl, combine the lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk until the salt dissolves and the mustard is fully incorporated.
TIPDissolving the salt in the lemon juice first ensures it disperses evenly throughout the dressing. - mix · ~2 min
Slowly whisk in the olive oil.
While whisking continuously, drizzle the olive oil into the bowl in a slow, steady stream. Keep whisking until the dressing is fully emulsified and looks creamy and uniform.
TIPAdding the oil too quickly can cause the vinaigrette to break. A slow, steady stream is key to a stable emulsion. - mix
Stir in the fresh parsley.
Add the chopped fresh parsley and whisk briefly to distribute it throughout the dressing.
- rest · ~10 min
Taste and let the flavors meld.
Taste the vinaigrette and adjust salt or pepper if needed. For the best flavor, let it sit for 5 to 10 minutes before serving to allow the garlic and herbs to infuse the oil.
TIPThe flavor will deepen as it rests. If it's too sharp, whisk in an extra drizzle of olive oil. - serve
Whisk again and serve.
Give the vinaigrette a final whisk just before using. Drizzle over your favorite salad, grilled vegetables, or use as a marinade.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best emulsification, ensure all ingredients are at room temperature before whisking.
- 2Use a microplane to mince the garlic — it releases more flavor and integrates smoothly into the dressing.
- 3Let the vinaigrette rest for 10 minutes after mixing to allow the dried oregano to rehydrate and bloom.
- 4To revive a separated vinaigrette, whisk in a teaspoon of Dijon mustard and slowly drizzle in a tablespoon of warm water.
- 5Store leftover dressing in a sealed jar in the fridge for up to one week; shake vigorously before each use.
- 6Avoid using bottled lemon juice — fresh lemon juice is essential for a bright, clean acidity and stable emulsion.
Adapt it for your goals.
Herb Garden Swap
Replace the dried oregano and fresh parsley with equal amounts of fresh basil and chives for a milder, sweeter herbal profile that pairs beautifully with tomato salads or pasta.
Vegan & Oil FreeVegan & Oil-Free
Substitute the olive oil with aquafaba (canned chickpea liquid) to create a creamy, oil-free dressing that's lower in fat and ideal for low-calorie diets.
Spicy MediterraneanSpicy Mediterranean
Add 1/4 teaspoon of red pepper flakes along with the oregano for a gentle heat that cuts through rich greens or grilled lamb.
Extra Tangy for SeafoodExtra-Tangy for Seafood
Increase the lemon juice to 3 tablespoons and swap the Dijon for whole-grain mustard, adding a teaspoon of capers for a briny pop perfect over grilled fish.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats that support cardiovascular health and help absorb fat-soluble vitamins from your salad vegetables.
Antioxidant Boost from Herbs
Fresh parsley and dried oregano are packed with antioxidants like flavonoids and vitamin C, which help combat oxidative stress.
Low-Calorie Flavor Enhancer
Using just 2 tablespoons of oil per serving keeps the dressing relatively low in calories while delivering robust flavor, making it a smart choice for weight management.
Natural Anti-Inflammatory Properties
The combination of olive oil, garlic, and oregano contains compounds that may help reduce inflammation in the body.
Frequently asked questions
Separation happens when the oil is added too quickly or the emulsion isn't stable. Whisk in a tiny splash of warm water or another 1/2 teaspoon of Dijon mustard to re-emulsify.
