Simple Lemon Vinaigrette
A bright, zesty dressing that comes together in minutes with just a few pantry staples. Fresh lemon juice and good olive oil form the backbone, balanced with a touch of Dijon mustard for body and a hint of garlic for savory depth. This all-purpose vinaigrette lifts simple green salads to something special and doubles as a marinade for grilled vegetables.
For 4 servings
- prep
Squeeze the lemon and mince the garlic.
Roll the lemon on the counter with your palm to loosen the juice, then cut in half and squeeze until you have 1 tablespoon of juice. Peel and finely mince one small garlic clove.
- mix
Combine the acid, mustard, garlic, and seasonings.
1.In a small mixing bowl, add 1 tablespoon fresh lemon juice.2.Add 0.5 teaspoon Dijon mustard, the minced garlic, a pinch of salt, and a pinch of black pepper.3.Whisk together until the mustard and seasonings are fully dissolved in the lemon juice.TIPDissolving the salt in the lemon juice first ensures it won't end up gritty at the bottom of the jar. - mix
Whisk in the olive oil to form an emulsion.
1.While whisking continuously, slowly drizzle in 3 tablespoons of olive oil in a thin, steady stream.2.Whisk vigorously until the mixture becomes thick, glossy, and fully combined.TIPIf the dressing separates, just whisk it again right before serving. A broken emulsion comes back together in seconds. - mix
Taste and adjust seasoning.
Dip a leaf of the salad you'll be dressing into the vinaigrette and taste. Add an extra pinch of salt or lemon juice if needed.
TIPAlways taste with the salad green, not a spoon. It gives a truer picture of how the dressing will read on the plate. - serve
Dress the salad just before serving.
Pour the vinaigrette over your salad, toss gently, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best emulsion, ensure all ingredients are at room temperature before whisking.
- 2Roll the lemon firmly on the counter before juicing to maximize juice yield.
- 3Use a microplane or garlic press for the garlic to avoid biting into large chunks.
- 4Store leftover vinaigrette in a sealed jar in the fridge for up to one week; shake well before using.
- 5If the dressing separates after chilling, let it sit at room temperature for 10 minutes, then whisk again.
- 6For a milder garlic flavor, let the minced garlic sit in the lemon juice for 5 minutes before whisking in oil.
Adapt it for your goals.
Herb-Infused
Add 1 tablespoon of finely chopped fresh herbs like parsley, basil, or chives just before serving for a garden-fresh twist.
Maple MustardMaple-Mustard
Replace the pinch of salt with 1 teaspoon of maple syrup for a sweet-tangy vinaigrette that pairs beautifully with bitter greens.
Vegan & No OilVegan & No-Oil
Omit the olive oil and replace it with 3 tablespoons of aquafaba (chickpea brine) for a fat-free, still-creamy dressing.
Spicy Cilantro LimeSpicy Cilantro-Lime
Swap lemon juice for lime juice, add 1/2 teaspoon cumin and a pinch of cayenne, and whisk in chopped cilantro post-emulsion for a Mexican-inspired version.
Why this is on our healthy list.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that support cardiovascular health when used in moderation.
Vitamin C Boost
Fresh lemon juice is a natural source of vitamin C, which aids immune function and helps your body absorb iron from leafy greens.
Low in Added Sugars
This vinaigrette contains no added sugars, making it a great choice for those monitoring their sugar intake.
Antioxidant-Rich Garlic
Garlic contributes allicin and other sulfur compounds with antioxidant properties that may support overall wellness.
Frequently asked questions
Fresh lemon juice is strongly recommended because bottled juice often has a flat, metallic taste and lacks the bright acidity that makes this dressing shine.
