This simple lemon vinaigrette will brighten up any salad! It's just the right amount of punchy and tangy, and only takes five minutes to make. Not to mention, it's super versatile, so you can use it to sauce up your grain bowls, pasta salads, or even for marinating chicken!
Looking for a simple homemade salad dressing recipe to keep in your back pocket? Look no further than this simple lemon vinaigrette to enliven your meals-a tart and tangy lemon dressing that brightens any salad, grain bowl, or pasta salad. I use it all the time on my go-to leafy green side salad, but it also livens up a grain salad like this simple wheat berry salad with feta.
Especially in spring, summer, and fall months that are bountiful with fresh produce, this vinaigrette is exactly the little something needed to make us even more excited about eating all the veggies. Let's make some!
Key Ingredients & Notes
- Fresh lemons - We'll use lemons as the acidic component of this lemon vinaigrette recipe.
- Extra virgin olive oil - Since dressings and vinaigrettes are often the star of the show, I love using a high quality extra virgin olive oil.
- Dijon mustard - Note, I used a grainy mustard pictured here, but smooth Dijon mustards also work. They look a little bit creamier and less grainy, though both are delish!
Optional: Add some finely minced garlic for a savory flavor (I use a microplane to make this super easy!). You can also swap in honey or agave nectar to sweeten instead of maple syrup, and make a creamy version by using mayo instead of (or in additional to) Dijon.
Step-by-Step Instructions
Step 1: Add all ingredients to a jar that can be sealed tightly (such as Weck jars or mason jars). Secure the lid on the jar.
Step 2: Shake the jar vigorously until the ingredients are well combined, then serve on your favorite salad!
When you're done making this recipe, you'll definitely want to try our homemade basil vinaigrette!
Tera's Sustainability Tips
Use lemon halves - Don't throw them away! I like to save lemon rinds in a jar in the fridge to use for cleaning, especially our kitchen sink. If you sprinkle baking soda on the flesh part of the lemon rind (where you squeezed the juice from), and use that part to scrub your sink, it makes it SO clean, shiny, and fresh. Alternatively, you can compost your lemon rinds! We currently use a Lomi to help compost our scraps quickly, and we absolutely love it.
Go beyond salads! This vinaigrette recipe is truly all-purpose and can be served with more than just salads! I highly recommend trying it in this late summer veggie pasta salad, in grain bowls, as a chicken marinade, or on roasted veggies (such as herb roasted beets or roasted radishes). Sometimes I even transform my one pan chicken and leeks leftovers into a salad with a drizzle of this vinaigrette!
Lemon Vinaigrette FAQs
If you made this lemon salad dressing in a jar, you can just leave any leftovers in there, seal it up and store it in the fridge. Shake the jar again just before serving.
Lemon vinaigrette is SO versatile. I recommend serving it with any salad, roasted veggies, salmon, pasta salad, grain bowls, or even in these marinated white beans. You can also use it as a marinade - it's particularly delicious with chicken!
Pairing
Looking for ways to use up your lemon vinaigrette?
Did you make this lemon vinaigrette? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
📖 Recipe
Easy 5-Minute Lemon Vinaigrette for Salads
- Total Time: 5 minutes
- Yield: ½ cup 1x
Description
This simple lemon vinaigrette bright, sunny and versatile. Use it in veggie salads, pasta salads, grain salads, or as a fish/meat marinade.
Ingredients
- ¼ cup fresh juice from lemons (usually 2-4 lemons, depending on how juicy)
- ¼ cup extra virgin olive oil
- ½ small shallot, finely diced
- 1 teaspoon Dijon mustard (whole grain or regular both work)
- 2 teaspoons maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Add to jar. Add all ingredients to a jar that can be sealed tightly (I love Weck or mason jars), and seal the lid.
- Shake. Shake the jar vigorously to combine the ingredients. Pour onto your favorite salad or pasta salad!
Notes
- Blender method. If you want a smoother consistency, you can also blend the ingredients together. When I don't feel like cleaning a blender (which is usually :)), I opt for a jar.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Shake in Jar
- Cuisine: French-inspired
Nutrition
- Serving Size: About 2 tablespoons
- Calories: 134
- Sugar: 2.5 g
- Sodium: 178.6 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 3.5 g
- Fiber: 0.1 g
- Protein: 0.1 g
- Cholesterol: 0 mg
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