Easy Lemon Vinaigrette Recipe with Fresh Herbs

This lemon vinaigrette recipe is bright, fresh, and incredibly easy to make with freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, shallot, honey, and plenty of fresh herbs. Everything comes together in about five minutes for a smooth, tangy lemon salad dressing that makes even the simplest bowl of greens taste special.

I use an immersion blender to emulsify the ingredients into a beautifully cohesive dressing, but a knife and whisk work perfectly well too. Make a jar for salads, grain bowls, roasted vegetables, chicken, fish, and just about anything that could use a fresh finish.

Homemade dressing is one of those things that makes me feel like I’ve done something very responsible for my future self—even though it takes about five minutes.

Once there’s a jar of this lemon vinaigrette in the refrigerator, lunch becomes much easier.

I can take whatever vegetables I have, add a handful of greens and maybe some leftover chicken or grains, and suddenly it feels like a meal rather than an assortment of leftovers.

That’s why I think learning one really good vinaigrette recipe is so worthwhile.

This one is especially useful because lemon goes with practically everything. I add shallot and fresh herbs because they make the dressing taste more considered without requiring another sauce, spice blend, or complicated technique.

It’s precisely how I like to cook at home: a short list of simple ingredients used thoughtfully to create a lot of flavor.

Why I Love This Lemon Vinaigrette Recipe

This is the kind of easy lemon vinaigrette I want in my refrigerator all year long.

It’s fresh and tangy without being aggressively sour, and Dijon mustard gives it enough body to really cling to lettuce rather than immediately sliding to the bottom of the salad bowl.

The honey softens the acidity of the fresh lemon juice, while shallot and herbs give the dressing savory depth.

And unlike many bottled salad dressings, there is nothing complicated about making it at home.

I especially love using an immersion blender because it finely incorporates the shallot and herbs while emulsifying the lemon and olive oil. You end up with something smoother and slightly creamier-looking than a basic shaken vinaigrette, even though there’s no dairy.

For me, that’s what makes this one of those homemade salad dressing recipes worth memorizing.

Lemon Vinaigrette Ingredients

¼ cup freshly squeezed lemon juice

Use fresh lemon juice here.

Lemon is the defining flavor of the dressing, so this isn’t where I reach for bottled juice. Freshly squeezed juice has the clean, lively acidity I’m looking for in a lemon vinaigrette dressing.

Depending on their size and juiciness, you’ll typically need about 1 to 2 lemons.

2 tablespoons chopped shallot or red onion

I usually reach for shallot because it has a delicate onion flavor that works beautifully in vinaigrettes.

Red onion is a good substitute and gives the dressing a slightly sharper bite.

If you’re blending the vinaigrette, a rough chop is fine. If you’re whisking it by hand, chop the shallot very finely so you don’t end up with large pieces of raw onion.

1 tablespoon smooth Dijon mustard

Use smooth Dijon mustard, not grainy mustard.

Dijon does two important things here: it adds sharp, savory flavor and helps the lemon juice and olive oil come together into a more stable emulsion.

That’s one reason a lemon Dijon vinaigrette recipe has a fuller texture than simply shaking lemon juice and oil together.

1 tablespoon honey or maple syrup

A little sweetness is important because lemon can be quite assertive.

I use either honey or maple syrup depending on what I have. Honey creates a lovely lemon honey vinaigrette, while maple syrup gives the dressing a slightly earthier flavor.

This isn’t meant to taste sweet. The sweetener is there to round off the sharper edges of the lemon and Dijon.

½ teaspoon salt

Seasoning a vinaigrette properly is important because the dressing needs to season an entire bowl of vegetables.

I start with ½ teaspoon and adjust after blending.

⅛ teaspoon freshly ground black pepper

You only need a small amount.

Freshly ground pepper gives the dressing gentle warmth without competing with the lemon and herbs.

2 tablespoons chopped fresh herbs

This is where you can make the recipe your own.

I use dill, basil, parsley, or a combination.

Dill makes the dressing particularly good with potatoes, cucumbers, and salmon. Basil is lovely with tomatoes and summer vegetables, while parsley makes an especially versatile everyday dressing.

When my herb garden is particularly generous, I mix all three.

½ cup extra virgin olive oil

Because olive oil makes up a large part of any vinaigrette, use one you actually enjoy tasting.

I prefer a good-quality extra virgin olive oil with a smooth, fruity flavor rather than one that’s intensely bitter.

The olive oil softens the acidity of the lemon and gives the dressing its body.

Substitutions and Variations

A good vinaigrette is more of a useful framework than a rigid formula. Once you understand the balance of acid, oil, seasoning, and sweetness, it’s very easy to adapt.

Make It With Maple Syrup

Replace the honey with an equal amount of maple syrup.

This variation is completely dairy-free and gives the dressing a subtle maple flavor without making it overly sweet.

Add Lemon Zest

For an even more pronounced lemon flavor, add ½ to 1 teaspoon lemon zest.

Make sure you zest only the bright yellow skin rather than the bitter white pith underneath.

Add Garlic

If you’re a garlic lover, add one small clove of garlic before blending.

I would keep it small. Raw garlic becomes more pronounced as a dressing sits, so a little goes a long way.

Change the Herbs

Don’t feel tied to one herb.

Try:

• Dill
• Basil
• Parsley
• Chives
• Tarragon
• Thyme
• Mint

Or simply use whatever combination of fresh herbs is already in your refrigerator.

Use Red Onion Instead of Shallot

Finely chopped red onion gives the vinaigrette a slightly stronger, sharper flavor.

If your onion is especially pungent, soak the chopped pieces in cold water for a few minutes, drain, and dry them before adding them.

Use a Different Oil

A mild avocado oil can substitute for the olive oil.

However, because this is essentially a dressing with olive oil and lemon, I think a flavorful extra virgin olive oil gives it the most character.

Make a Citrus Vinaigrette

Use part orange, lime, or grapefruit juice in place of some of the lemon juice for an easy citrus vinaigrette recipe.

Taste before adding the honey because sweeter citrus may require less.

Make It Without Mustard

You can make a lemon vinaigrette recipe without mustard, but the texture and flavor will change.

Simply leave out the Dijon and whisk or shake the dressing very well before serving. Without mustard helping the ingredients stay emulsified, you’ll probably notice the oil and lemon separating more quickly.

Make It More Tangy

Add another splash of lemon juice.

I always make adjustments a teaspoon at a time. It’s much easier to add acidity than correct a dressing that has become overwhelmingly tart.

Make It Milder

Add another tablespoon or two of olive oil.

That’s the easiest way to soften an especially tart batch without adding more sweetness.

How to Make Lemon Vinaigrette

This recipe takes just a few minutes.

1. Add the Ingredients

Add the lemon juice, chopped shallot or red onion, Dijon mustard, honey or maple syrup, salt, black pepper, fresh herbs, and olive oil to a tall, wide-mouth measuring cup or jar.

2. Blend

Using an immersion blender, blend until the dressing looks smooth and emulsified.

You want the oil and lemon juice to come together rather than forming two separate layers.

The shallot should be finely incorporated and you’ll see pretty little flecks of herbs throughout the dressing.

That’s it.

Taste before you put the blender away.

3. Adjust the Flavor

This is one of the most important parts of making any salad dressing.

Taste it.

If it seems too tart, add a touch more olive oil or honey.

If it tastes flat, it may simply need another pinch of salt.

If you want it brighter, add another squeeze of fresh lemon.

Your lemons and olive oil will taste slightly different every time, so I always treat the final seasoning as part of the recipe.

No Immersion Blender?

No problem.

Finely chop the shallot and herbs.

Whisk the lemon juice, Dijon, honey, salt, and pepper together in a bowl. Slowly drizzle in the olive oil while whisking continuously until the lemon olive oil dressing comes together.

Stir in the fresh herbs at the end.

You can also put everything into a tightly sealed mason jar and shake vigorously.

Ways to Use Lemon Vinaigrette

Calling this simply a lemon salad dressing almost undersells it.

Of course I love it on my favorite salad, but I also use it as a finishing sauce.

Try it:

• Tossed with a simple green salad
• Drizzled over roasted vegetables
• Spoon over roasted asparagus or broccoli
• With grilled or roasted chicken
• Over salmon or another simply cooked fish
• Tossed through quinoa, couscous, or farro
• With chickpeas or white beans
• Over tomatoes and cucumbers
• Tossed with warm potatoes
• Drizzled into a grain bowl
• Over avocado toast
• As a light marinade

One of my favorite combinations is a simple salad with lemon dressing, seasonal vegetables, something salty like feta, and a handful of fresh herbs.

You don’t need much more.

How to Store Lemon Vinaigrette

Transfer the dressing to an airtight jar or container and refrigerate it.

Because this version contains fresh shallot and herbs, I like to use it within 5 to 7 days for the freshest flavor.

Don’t be concerned if the dressing separates or the olive oil becomes cloudy or firm in the refrigerator.

Let it sit at room temperature for a few minutes, then shake, whisk, or briefly blend it again.

Can I Make Lemon Vinaigrette Ahead?

Absolutely.

This is one of my favorite salad dressing recipes for meal prep because making one jar at the beginning of the week makes quick meals much easier.

You can prepare it a few days before serving and store it in the refrigerator.

If I’m entertaining, I make the dressing ahead but wait to dress the salad until just before everyone sits down.

Give it a good shake and taste it one more time before serving. Cold temperatures dull flavor slightly, so you may decide it needs another pinch of salt or squeeze of lemon.

Frequently Asked Questions

What is lemon vinaigrette made of?

A basic lemon vinaigrette combines fresh lemon juice with olive oil and seasonings.

My version also includes Dijon mustard, honey or maple syrup, shallot, black pepper, and fresh herbs for a more layered flavor.

What is the best ratio of lemon juice to olive oil?

There isn’t one ratio that’s perfect for every person or every salad.

For this recipe, I use ¼ cup lemon juice to ½ cup olive oil, or roughly one part lemon to two parts oil.

I like that ratio because it keeps the dressing bright and lemony rather than tasting primarily of oil.

If you prefer a milder vinaigrette, simply add more oil.

Can I make lemon vinaigrette without mustard?

Yes.

For a lemon vinaigrette recipe without mustard, leave out the Dijon and season the dressing to taste.

Just remember that mustard also helps the oil and lemon stay emulsified, so a mustard-free vinaigrette is likely to separate more quickly.

Shake it well before serving.

Can I use maple syrup instead of honey?

Yes. Substitute maple syrup for honey in equal amounts.

Maple is particularly nice when you’re using this dressing with fall vegetables or grain bowls.

Can I use bottled lemon juice?

Fresh lemon juice is my strong preference here.

Because lemon is the dominant flavor, this is one of those recipes where fresh juice makes a noticeable difference.

Can I add lemon zest?

Absolutely.

Add ½ to 1 teaspoon of finely grated lemon zest for an even more intensely lemony lemon vinaigrette salad dressing.

I particularly like this variation when serving it with roasted vegetables or fish.

Why does my lemon vinaigrette separate?

Oil and lemon juice naturally want to separate.

Dijon helps keep them together, and blending creates a good temporary emulsion, but some separation during storage is completely normal.

Shake or blend the dressing again before using it.

Why is my lemon vinaigrette bitter?

There are a few things I check.

First, taste your olive oil. A strongly bitter oil will make a strongly bitter vinaigrette.

If you’ve added lemon zest, make sure you haven’t grated the white pith underneath the yellow peel.

Finally, rebalance the dressing with a small amount of honey or maple syrup and taste again.

Can I make this vinaigrette with red onion?

Yes.

Finely chopped red onion works very well in place of shallot. It has a stronger flavor, so I recommend chopping it particularly finely.

Which herbs are best in lemon vinaigrette?

My favorites are dill, basil, and parsley.

Dill works beautifully with fish and potatoes, basil is wonderful with summer tomatoes, and parsley is the most versatile.

Mix them together if you have all three.

Can I add garlic?

Yes.

Add one small grated garlic clove for a more robust dressing.

Raw garlic becomes stronger as it sits, so I wouldn’t add too much if you’re making the dressing several days ahead.

Is lemon vinaigrette the same as lemon and olive oil dressing?

They’re closely related.

A basic lemon and olive oil salad dressing can be nothing more than those two ingredients plus seasoning.

A vinaigrette generally adds ingredients such as Dijon, herbs, aromatics, or sweetener to create a more balanced and complex dressing.

What salads work with lemon vinaigrette?

Almost any fresh salad can work.

I particularly love this lemon vinaigrette salad dressing with arugula, spinach, romaine, mixed greens, cucumber, tomatoes, asparagus, avocado, feta, chickpeas, and seasonal vegetables.

Can I use this on roasted vegetables?

Definitely.

In fact, roasted vegetables are one of my favorite uses for it.

Drizzle the vinaigrette over the vegetables after roasting rather than before so you preserve that bright, fresh lemon flavor.

Can I use lemon vinaigrette as a marinade?

Yes, particularly for chicken, fish, beans, or vegetables.

If you’re using some of a batch as a marinade for raw meat or fish, keep that portion completely separate from any dressing you plan to serve at the table.

How do I make a creamy lemon dressing?

For a creamy variation, blend in a tablespoon or two of plain Greek yogurt or tahini.

You’ll still get the brightness of lemon dressing, but with a richer texture.

Can I turn this into another citrus vinaigrette?

Absolutely.

Try replacing part of the lemon with orange, lime, or grapefruit juice. Adjust the honey afterward because different citrus fruits vary in sweetness.

It’s an easy way to turn this basic recipe into a seasonal citrus vinaigrette recipe.

Final Thoughts

Once you start making your own salad dressings, it’s hard not to appreciate how much flavor can come from a few pantry ingredients.

This simple lemon vinaigrette recipe is a perfect example.

Fresh lemon brings brightness, extra virgin olive oil adds richness, Dijon gives the dressing body, honey balances the acidity, and shallot and fresh herbs make the whole thing taste just a little more special.

And it takes about five minutes.

That’s the kind of homemade salad dressing I want people to feel confident making without even thinking about it.

Keep the ingredients on hand, make a jar when you have a few spare minutes, and suddenly that simple salad or tray of roasted vegetables has a very good reason to be on the table.

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