Bright, fresh, and full of flavor! This simple homemade lemon vinaigrette brings the perfect balance of zesty lemon, savory garlic, and smooth olive oil to salads, roasted vegetables, and grain bowls.
MAKES
5 SERVINGS (2 tablespoons each)
QUICK RECIPE OVERVIEW
Why you’ll love my Lemon Vinaigrette
Made with a handful of everyday ingredients, this vinaigrette is quick to prepare, versatile, and so much more flavorful than most store-bought dressings.
What Makes It So Flavorful?
Fresh lemon adds brightness, Dijon mustard brings a little tang, garlic adds depth, and a touch of honey balances everything beautifully.
Helpful Tips
Make it your own: Start with 1 teaspoon Dijon mustard and add more for a tangier flavor.
Add fresh herbs: Try chopped parsley, basil, or thyme for a fresh twist.
Storage: Refrigerate in a sealed jar for up to 4–5 days. Let sit at room temperature briefly if the olive oil solidifies, then shake well before serving.
My favorite way to enjoy it: Toss with mixed greens, cucumbers, tomatoes, chickpeas, and a sprinkle of feta for a simple Mediterranean-inspired salad.
Lemon Vinaigrette
MAKES
5 SERVINGS (⅔ cup)
Ingredients:
⅓ cup extra-virgin olive oil
¼ cup fresh lemon juice
1–2 teaspoons Dijon mustard
1 teaspoon honey or pure maple syrup
1 garlic clove, finely minced
¼ teaspoon sea salt
Freshly ground black pepper, to taste
1 teaspoon dried oregano (optional)
Instructions:
Add all ingredients to a small glass jar with a tight-fitting lid.
Shake well until smooth and combined.
Taste and adjust the lemon, sweetness, or seasoning to your liking.
Drizzle over your favorite salad, grain bowl, or roasted vegetables.
Recipe Notes
For a milder flavor: Start with 1 teaspoon Dijon mustard and adjust to taste.
Make it creamy: Blend the ingredients instead of shaking for a smoother, more emulsified dressing.
Switch up the herbs: Add dried oregano or fresh parsley, basil, or thyme for extra flavor.
Make it your own: Add a little more honey for sweetness or lemon juice for extra brightness.
Storage: Refrigerate in a sealed glass jar for up to 4–5 days. The olive oil may solidify when chilled. Let it sit at room temperature briefly, then shake well before serving.
Nourish & Rooted Tip: Make a batch at the beginning of the week to add fresh, bright flavor to salads, grain bowls, roasted vegetables, or grilled chicken.
