Simple Lemon Vinaigrette is a recipe you will want to have in your back pocket for always. This delicious zesty dressing recipe comes together quickly with just a few ingredients and will become your new go-to salad dressing. You won't find a bottle of dressing at the grocery store better than this homemade vinaigrette.
I love to make homemade salad dressings right in a mason jar. It's not only the best way to mix a dressing it's also perfect for storing leftover vinaigrette. Get yourself some good extra virgin olive oil and the other simple ingredients listed and serve one of my favorite salad dressings on a basic salad to brighten up the entire meal.
How to use this bright Lemon Vinaigrette
- Add this tasty dressing to pasta with your favorite vegetables for a simple pasta salad.
- Promote healthy eating by serving the dressing over a simple green salad or kale salad.
- Make a salad with cucumber, red onion, feta, and tomatoes to go with the dressing.
- Asparagus Sausage Quiche with a lemon vinaigrette salad makes a fantastic brunch.
- As a marinade for chicken, beef, or pork.
- Take roasted vegetables to the next level with a drizzle of vinaigrette dressing.
Ingredient checklist for homemade salad dressing
- Fresh Lemons - Go ahead and get fresh lemons, it will make a huge difference in the end product.
- Lemon Zest - Gives a bright bold flavor to all salad recipes.
- Dijon Mustard and Garlic - Both give a punch of flavor to the dressing.
- Parsley and Thyme - Either fresh or dried herbs will work in this dressing recipe.
- Extra-Virgin Olive Oil - A good quality brand is preferred.
- Honey - Adds just the right amount of sweetness to balance the acid from the lemons.
How to make Lemon Vinaigrette
- Chop fresh parsley, thyme, and garlic very fine. Fresh herbs are great, but this dressing can be made with dried herbs too.
- Zest half a lemon.
- To a small bowl or mason jar add ¼ cup lemon juice (should take approximately 1 large lemon), ½ tsp kosher salt, ¼ tsp fresh cracked black pepper, ½ tsp honey, 1 tsp Dijon mustard, and the zest from ½ of a lemon.
- Add ⅓ cup extra virgin oil. Whisk the ingredients together or shake for approximately 2 minutes.
- Serve immediately or store in the refrigerator until ready to serve.
STORING VINAIGRETTE
Store the dressing in an airtight container in the refrigerator until ready to serve. You can keep the dressing in your fridge for up to one week. The ingredients will separate as the dressing sits, but with a whisk or a good shake, it will become a creamy dressing again.
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