Name: Simple Lemon Vinaigrette Recipe
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: General
Ingredients: 1/4 cup red wine vinegar; 2 tablespoons dijon mustard; 1/2 cup extra virgin olive oil; Zest and juice of 1 lemon (about 4 tablespoons lemon juice and 3 teaspoons zest); 1 clove garlic, finely minced OR 1 teaspoon garlic powder; 1 tablespoon honey; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano

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If I had to pick my favorite homemade salad dressing, it’d be this tangy, citrusy lemon vinaigrette. I’m a little bit lemon obsessed, and I could honestly eat this stuff on every single salad I’ve ever made. If you aren’t a fan of lemons, this dressing isn’t for you!

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Why should I make my own lemon vinaigrette?

Vegetables can be a tad boring all on their own, so it’s helpful to spice them up with a homemade salad dressing. Making your own lemon vinaigrette is super simple, and it’ll even save you a bit of money.

When you make your own lemon vinaigrette, you have complete control over which ingredients go in and which you leave out. This allows you to customize your dressing to your own personal tastes without any of the preservatives found in store-bought dressings.

If you want to learn more about making your own dressing check out my Salad Dressing 101 post, where you’ll find tips, recipes, and more.

Close view of pouring homemade lemon vinaigrette on a fresh greek salad.

What ingredients are in this lemon vinaigrette?

Like most homemade dressings, this recipe is deceptively simple. It doesn’t take much, and chances are, you have all of these ingredients in your pantry at home.

Red wine vinegar—To give your lemon vinaigrette bite
Dijon mustard—A tangy addition with just a hint of spice
Extra virgin olive oil—The base of your lemon vinaigrette
The juice and the zest from a lemon—It wouldn’t be a lemon dressing without lemon juice!
A clove of garlic
Honey—Sweetness to balance out the sour notes of the lemon
Salt, pepper, and freshly minced oregano—Spices to round out the flavor of the dressing

Wholefully Protip

If you don’t have extra virgin olive oil, you can use any other mild oil for this recipe. Make sure the oil you choose is relatively mellow and doesn’t have a flavor of its own that will overpower this dressing.

What tools do I need to make a lemon salad dressing?

All you need is a mason jar with a tight-fitting lid. Toss your ingredients in the jar, shake it like crazy, and you’re good to go. It really is that simple!

How do I store my lemon vinaigrette?

Your lemon vinaigrette needs to be stored in the fridge. Choose an airtight plastic or glass container to maintain freshness. If you used a mason jar to mix your dressing, just pop the whole thing in the fridge; no extra dishes are needed.

How long will my lemon vinaigrette be good for?

Because this vinaigrette doesn’t contain any dairy, it’ll last a little longer. You can safely use your vinaigrette for up to two weeks as long as it’s been stored properly.

Wholefully Protip

Don’t be alarmed if your lemon vinaigrette seems to have solidified a bit after a night in the fridge. Olive oil hardens when it’s exposed to cold temperatures. Allow your vinaigrette to warm slightly, give it another shake, and it’ll be good as new!

Can I use dried herbs in place of fresh ones?

Absolutely! If you use fresh herbs, your dressing will only need to sit for half an hour or so in the fridge; however, if you use dried herbs instead, it should sit for a few hours to let the flavors mix.

You can substitute one teaspoon of garlic powder for the clove of fresh garlic, and you can swap out two teaspoons of dried oregano for the tablespoon of fresh oregano.

What foods can I use my lemon vinaigrette with?

This is one of my favorite salad dressings. I can’t get enough of the citrusy lemon taste, so I use it on pretty much every salad. It works particularly well on fruit salads and Greek salads. I’ve also used it as a drizzle for my gyros, and it’s the perfect summer marinade for chicken and fish.

Is this dressing vegan? What about gluten-free?

Yes, and yes! This dressing doesn’t contain any wheat or animal products, so it’s gluten-free and vegan. The only caveat is the honey. Some vegans consider honey okay to eat because it’s made from insects and not animals. However, if you prefer to leave it out, you can always sub it 1:1 with another liquid sweetener such as maple syrup or agave syrup.

Looking for more homemade salad dressings?

We have a whole collection of salad dressing recipes, including: