|

Honey Lemon Vinaigrette

ByJill Machovsky Hours Hours Updated on

This post may contain affiliate links. Please read our full disclosure policy.

Sharing is caring!

Jump to Recipe Jump to Comments

Tired of bottled dressings that fall flat? This Honey Lemon Vinaigrette is fresh, zesty, and just a little sweet. With simple ingredients and five minutes of your time, you’ll have a homemade dressing that’s better than anything on the shelf.

Simple Lemon Vinaigrette in a white bowl with vegetables on a cutting board and cherry tomatoes on the table.

After years of developing easy, family-friendly recipes, I know how important it is to keep things simple without sacrificing flavor. This honey lemon vinaigrette has been tested and tweaked to get the perfect balance of bright lemon, savory Dijon, fresh herbs, and a touch of sweetness from honey.

One of my favorite ways to make it is in a mason jar. Just add the ingredients, screw on the lid, and shake until it is blended. It is quick, mess free, and you can store the dressing in the same jar until you are ready to use it.

How to use this bright Lemon Vinaigrette

This dressing is so versatile, and I find myself reaching for it in all kinds of recipes. Here are a few of my favorite ways to use it:

  • Toss it with pasta and your favorite veggies for a quick pasta salad. I love it in my Greek Feta Salad.
  • Pour it over a simple green salad or hearty kale salad for an easy way to eat more veggies.
  • Mix it into a cucumber, red onion, feta, and tomato salad, or try it on my Pecan and Pear salad.
  • Serve it at brunch alongside my Asparagus and Ham Quiche.
  • Use it as a marinade for chicken, beef, or pork to achieve a bright, zesty flavor.
  • Drizzle it over roasted vegetables fresh out of the oven for an instant flavor boost.
  • If you’re in the mood for another homemade dressing, check out my Easy Honey Mustard Dressing.

Ingredient checklist for homemade salad dressing

All the ingredients needed to make simple lemon vinaigrette recipe. Two lemons, dijon mustard, olive oil, salt, fresh parsley, thyme, pepper, lemon juice and zest, garlic and honey.

Recipe Notes

  • Fresh Parsley: Chopped parsley adds a fresh, herby brightness to this homemade lemon vinaigrette.
  • Fresh Lemons (juice + zest): Fresh-squeezed juice and zest make this easy lemon salad dressing vibrant and tangy.
  • Extra-Virgin Olive Oil: Choose a good-quality oil—it’s the base of the dressing, so flavor matters.

Storage

Keep the dressing in an airtight container in the refrigerator for up to 1 week. The ingredients will naturally separate as it sits. Give it a good shake or whisk before serving to bring it back together.

Simple Lemon Vinaigrette dressing in a mason jar with fresh vegetables on a cutting board.

Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!

Save This Recipe

Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.

Lemon Vinaigrette Dressing

Simple Honey Lemon Vinaigrette

Jill Machovsky
Add this zesty, full of flavor vinaigrette to your favorite salads, roasted vegetables, or use it as a marinade on chicken, pork, or beef.
4.50 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 6
Calories 113 kcal

Ingredients
  

  • 1 teaspoon Parsley
  • ½ teaspoon Thyme
  • 1 clove Garlic
  • Zest of 1/2 Lemon
  • ¼ cup Lemon Juice
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Pepper
  • 1 teaspoon Honey
  • 1 teaspoon Dijon Mustard
  • ⅓ cup Extra-Virgin Olive Oil

Instructions
 

  • Finely chop the parsley and mince the garlic. Add to a small bowl or mason jar.
    1 teaspoon Parsley, ½ teaspoon Thyme, 1 clove Garlic
  • Zest half a lemon, then add the zest along with lemon juice, dried thyme, salt, pepper, honey, and Dijon mustard.
    Zest of 1/2 Lemon, ¼ cup Lemon Juice, ½ teaspoon Kosher Salt, ¼ teaspoon Pepper, 1 teaspoon Honey, 1 teaspoon Dijon Mustard
  • Pour in the olive oil. Whisk until well combined, or place a lid on the jar and shake for about 2 minutes.
    ⅓ cup Extra-Virgin Olive Oil
  • Serve immediately, or store in the refrigerator until ready to use. Shake or whisk again before serving.

Notes

    • Use a microplane for zesting: A fine zester or microplane works best to get just the bright yellow peel and avoid the bitter white pith.
    • Adjust the flavor: Taste the dressing and add more honey for sweetness, extra Dijon for tang, or more lemon juice for brightness.
    • Make ahead: The flavors deepen after a couple of hours in the fridge, so making it ahead of time is a great option.
    • Makes: About ½ cup of dressing.
    • As it sits: The dressing will naturally separate as it sits. Just whisk or shake before serving to bring it back together.

Nutrition

Calories: 113kcalCarbohydrates: 2gProtein: 0.1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 16mgFiber: 0.1gSugar: 1gVitamin A: 11IUVitamin C: 4mgCalcium: 3mgIron: 0.1mg
Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!

Sharing is caring!

Creative Director at Cooking Up Memories

Hi, my name is Jill, and I cook family-friendly recipes. After selling my small business, I decided I would continue with my passion through a small space on the web. It was my goal in my former business to help people make memories through food, and I didn’t want to let that part of my life go! Cooking Up Memories came from the idea that all the big and small events of my life often revolve around food.

5 Comments

  1. 5 stars
    Love this dressing and how many ways I can use it! Fresh lemons make all the difference.

    Reply

  2. 5 stars
    This is definitely my favorite dressing. It’s so versatile. Great on salads & wonderful on roasted veggies. I try & make another batch before the 1 on hand runs out. It’s that good!

    Reply

  3. 5 stars
    Loved this dressing recipe!! Great on salads and veggies, but I really love adding it to chicken for the extra zip of flavor.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating