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Lemon Vinaigrette Dressing

A bright and flavorful dressing that transforms simple salads into delightful dishes with a hint of citrus and depth from olive oil.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1/3 cup extra-virgin olive oil for fruity depth (swap for avocado oil for a milder taste)
  • 3 tablespoons fresh lemon juice (about 1 large lemon) always use fresh for brightness
  • 1 teaspoon lemon zest locks in aromatic oils
  • 1 teaspoon Dijon mustard adds creaminess and helps emulsify; use whole-grain mustard for texture
  • 1 tablespoon honey or maple syrup balances acidity; omit for a more tart dressing
  • 1 small clove garlic, minced or 1/2 teaspoon garlic powder for a gentler note
  • 1/4 teaspoon fine sea salt plus more to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon finely chopped fresh herbs (optional) (parsley, basil, or dill)

Method
 

Preparation
  1. Zest and juice the lemon first so you have both fresh components ready.
  2. In a small bowl or a jar with a tight lid, combine the lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly until the honey is mostly dissolved.
  3. Slowly drizzle in the olive oil while whisking vigorously, or add the oil to the jar and shake hard for 20 to 30 seconds until the dressing becomes glossy and slightly thickened as it emulsifies.
  4. Taste and adjust: add more salt if it needs body, a touch more honey for sweetness, or an extra splash of lemon for brightness.
  5. Fold in chopped fresh herbs if using. Let the dressing rest for 10 minutes to let the flavors marry.
  6. Serve immediately over greens, grilled vegetables, or use as a marinade. If separated, shake or whisk again before serving.

Notes

This dressing can be stored in an airtight jar for up to one week. Olive oil may cloud in the fridge; let it come to room temperature and shake well before using. Freezing is not recommended because citrus can change texture when frozen.