Bright, zesty, and effortlessly versatile, this Lemon Vinaigrette is your new kitchen staple. With just five minutes of prep, it transforms simple salads into vibrant masterpieces, bursting with tangy citrus and a hint of sweetness.

The silky texture coats every leaf perfectly, while the fresh aroma of lemon and herbs awakens your senses. Whether drizzled over greens, grilled veggies, or even roasted chicken, it adds a refreshing pop of flavor that’s both light and satisfying.

It’s the kind of recipe that feels gourmet but fits seamlessly into your busiest days. This vinaigrette isn’t just quick—it’s a flavor powerhouse that elevates every dish it touches.

The bright acidity of lemon balances beautifully with the smooth richness of olive oil, creating a harmonious blend that’s both bold and refreshing. Its versatility shines, pairing equally well with crisp summer salads or hearty winter grains.

Plus, its simplicity means you can whip it up anytime, ensuring your meals are always dressed to impress. Once you try it, you’ll wonder how you ever lived without this little jar of sunshine.

Fresh & Zesty Ingredients

¼ cup fresh lemon juice (about 1-2 lemons, depending on size)
1 small garlic clove, grated (or minced for a milder flavor)
1 teaspoon Dijon mustard (adds creaminess and depth)
¼ teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
½ teaspoon honey or maple syrup (optional, for a touch of sweetness)
¼ to ⅓ cup extra-virgin olive oil (adjust for desired consistency)
½ teaspoon fresh or dried thyme (optional, for an herby note)

Simple Steps to Perfect Lemon Vinaigrette

In a small bowl, whisk together the lemon juice, grated garlic, Dijon mustard, salt, pepper, and honey (if using) until well combined.
While whisking continuously, drizzle in the olive oil in a slow, steady stream. Keep whisking until the dressing is emulsified and slightly thickened. (Alternatively, combine all ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.)
Taste the dressing. If it’s too tangy, add more olive oil, 1 teaspoon at a time, until balanced to your liking.
Stir in the thyme (if using) and season to taste with additional salt and pepper, if needed.
Store the vinaigrette in an airtight container in the fridge for up to 1 week. (Note: The olive oil may solidify when chilled. Let it sit at room temperature for a few minutes and stir before using.)

Perfect Pairings: Serving Suggestions

This zesty Lemon Vinaigrette is incredibly versatile! Drizzle it over a fresh green salad with mixed greens, cherry tomatoes, and cucumbers for a light and refreshing side. It also pairs beautifully with grilled vegetables like asparagus, zucchini, or bell peppers. For a heartier option, toss it with quinoa or pasta salads for a tangy kick.

Mix It Up: Recipe Variations

Want to customize your vinaigrette? Try swapping the lemon juice with lime or orange juice for a different citrus twist. Add a pinch of red pepper flakes for a spicy kick, or mix in a teaspoon of grated Parmesan for a richer flavor. If you’re out of Dijon mustard, whole-grain mustard works just as well!

Quick Tips: Time-Saving Hacks

To save time, make a double batch and store it in the fridge—it’ll last up to a week! Use a small mason jar for easy shaking and storage. If you’re grating garlic often, consider pre-grating a clove or two and keeping it in the fridge for quick use. No whisk? A fork works just fine for emulsifying the dressing.

Storage Secrets: Keeping It Fresh

Store your Lemon Vinaigrette in an airtight container in the fridge for up to 7 days. If the olive oil solidifies, simply let it sit at room temperature for a few minutes and give it a good stir or shake before using. For best flavor, let it come to room temperature before serving.

Common Questions: Troubleshooting Tips

Is your dressing too tangy? Add a bit more olive oil or a touch of honey to balance the acidity. If it’s too thick, whisk in a teaspoon of water to thin it out. Don’t have fresh thyme? Dried thyme works just as well—just use half the amount since dried herbs are more concentrated.