Lemon Vinaigrette Recipe | The Mediterranean Dish (2024)

Homemade salad dressing doesn’t need to be fancy. With this easy lemon vinaigrette recipe, you’ll have a zippy, peppery, and delicious dressing made with a handful of pantry ingredients in less than 5 minutes!

Why Make Homemade Dressings and Vinaigrettes?

• Fresh ingredients have better flavor
• High-quality ingredients equal better nutrition and flavor
• No unnecessary extras like preservatives or stabilizers
• You control the salt and sugar
• Can make it according to your tastes

Ingredients for this Lemon Vinaigrette Recipe

This is an extra simple homemade dressing meant to be made with easy pantry staples. Here's what you'll need:

• Lemon juice is the only acid, which is fresh and bright.
• Dijon mustard adds punchy, peppery flavor and a bit of body–otherwise, the lemon and oil won’t emulsify to become velvety as easily. Stone ground, seeded, or smooth Dijon all work well.
• Garlic adds a savory, spicy depth of flavor.
• Dried oregano gives the dressing a layer of complexity. You can substitute with other dried herbs if you prefer, like parsley or basil.
• Kosher salt and black pepper enhance the flavor.
• Extra virgin olive oil is a major component of the flavor—you need something high in quality with a pleasant taste.

Ingredient Spotlight

The biggest benefit to making homemade vinaigrette—be it this one, balsamic, apple cider, you name it–is the olive oil. Most store-bought dressings and vinaigrettes use low-quality oils, which lack both flavor and polyphenols. By making your own, you can use a high-quality, antioxidant-rich extra virgin olive oil, which is not only better for you, but it also tastes better!

• READ MORE: Olive Oil 101: Everything You Need to Know
• TRY IT: Everyday Olive Oil Bundle

How to Make Lemon Vinaigrette

Vinaigrettes are always to taste. If you prefer a more in-your-face citrusy flavor, start with less olive oil. Always taste and adjust the salt before dressing your salad. Here’s how to make this simple homemade dressing:

• Whisk. In a mixing bowl, whisk together ¼ cup lemon juice, 2 teaspoons Dijon mustard, 1 to 2 minced garlic cloves, 2 teaspoons dried oregano, and a big dash of salt and pepper (½ to ¾ teaspoon each).
• Incorporate the oil. Continue whisking as you drizzle in ½ to ¾ cup extra virgin olive oil. Whisk until fully emulsified.
• Use or store. Taste and adjust the seasoning to your liking. Store, covered in your refrigerator, for up to 1 week. Simply give it a good whisk to reincorporate the oil.

Best Vinaigrette Ratio

The basic formula for vinaigrette is 1-part citrus to 3-parts oil. In this case, I do ¼ cup fresh lemon juice to ¾ good extra virgin olive oil. So this isn’t technically a vinaigrette since there’s no vinegar, but no one is complaining!

Ways to Mix It Up

This lemon vinaigrette recipe is really a formula that you can use to plug in what you like and what you have on hand. Here are some ideas:

• Mix up the herbs with other dried or fresh tender green herbs, like basil or parsley.
• Add sweetness: If you’d like to balance the tart flavor, add a drizzle of honey (I like our Greek Honey).

What to Serve with Lemon Vinaigrette

Lemon vinaigrette is a very versatile homemade salad dressing–you really can’t go wrong with greens of your choice, from endive to arugula to kale. But don’t stop at salad! Here are more ways to use this lemon vinaigrette recipe:

• As a marinade for grilled or baked chicken. Allow the chicken to soak in the marinade–ideally for at least 30 minutes and no longer than overnight as the acid can turn the chicken rubbery. You can bake the chicken right in the marinade (use this Greek Chicken Marinade Recipe for cooking instructions) or shake off the marinade and grill.
• As a dressing for roast vegetables. Toss roast veggies of your choice, like beets, fennel, potatoes, and more in enough dressing to coat.
• As a condiment for sandwiches and wraps. Drizzle on sandwiches, toasts or wraps instead of traditional condiments like mayonnaise, aioli, or mustard.