Lemon Vinaigrette Dressing

This lemon vinaigrette dressing transforms ordinary salads into restaurant-quality meals with its perfect balance of tangy and smooth flavors. The bright citrus notes wake up even the simplest greens while the herbs add depth that keeps you coming back for more.

I started making this vinaigrette when trying to recreate my favorite bistro salad at home. Now my family reaches for this dressing before any bottled option in our refrigerator, and dinner guests always ask for the recipe.

Ingredients

• Apple cider vinegar: Brings tanginess and subtle sweetness while offering health benefits including gut support and potential blood sugar regulation
• Fresh lemon juice: Provides bright citrus notes and essential vitamin C look for firm, heavy lemons that yield slightly when pressed
• Dijon mustard: Acts as both flavor enhancer and natural emulsifier ensuring your dressing stays perfectly blended
• Honey: Balances acidity with natural sweetness choose local raw honey for maximum flavor and health benefits
• Dried oregano: Adds Mediterranean flavor notes and aromatic complexity fresh oregano works beautifully if you have it available
• Fresh garlic: Provides pungent depth that bottled dressings lack select firm bulbs with no green sprouts for best flavor
• Extra virgin olive oil: Creates the silky base opt for cold pressed varieties for richest flavor and health benefits

Step-by-Step Instructions

Combine Base Ingredients:

Whisk together apple cider vinegar, lemon juice, water, dijon mustard, honey, oregano, minced garlic, salt and pepper in a small bowl until completely incorporated. This creates the flavor foundation for your dressing and allows the dried herbs to begin releasing their essential oils.

Emulsify With Oil:

Slowly drizzle the olive oil into your mixture while whisking continuously. The steady whisking is crucial as it breaks the oil into tiny droplets that remain suspended in the vinegar mixture, creating that perfect creamy texture that clings beautifully to salad greens.

Alternative Mixing Methods:

For ultra smooth results, combine all ingredients in a blender and pulse until completely emulsified. For quick preparation, add all ingredients to a mason jar with tight fitting lid and shake vigorously for 30 seconds until well combined.

Pin it

The fresh garlic is truly the secret ingredient here. While you might be tempted to substitute garlic powder, the raw garlic infuses the oil with an aromatic quality that transforms the entire dressing. I once made this for a dinner party where a notorious salad skipper ended up asking for seconds of just greens with this dressing.

Storage Tips

This vinaigrette will naturally separate when stored. Simply shake vigorously or whisk before using to recombine. Store in an airtight glass container in the refrigerator for up to two weeks. The flavors actually develop and improve after the first day as the garlic and herbs infuse the oil. If the olive oil solidifies slightly when chilled, simply let it sit at room temperature for 5 minutes before using.

Perfect Pairings

This versatile dressing works beautifully beyond just salads. Use it as a marinade for chicken or fish, drizzle over roasted vegetables, or toss with warm pasta and cherry tomatoes for a quick summer pasta salad. The bright flavors particularly complement bitter greens like arugula or radicchio, bringing balance to their natural intensity. For a company worthy salad, pair with mixed greens, crumbled goat cheese, toasted walnuts, and thinly sliced pear.

Make It Your Own

The beauty of homemade dressing is customization. Try these variations to match your meal or preferences. Replace oregano with basil or dill for different flavor profiles. Add a teaspoon of grated parmesan for a Caesar inspired twist. For a spicy kick, incorporate a pinch of red pepper flakes. Substitute shallot for garlic for a milder allium flavor. The basic ratio of oil to acid remains the same, allowing endless creativity with herbs and seasonings.

Frequently Asked Questions

→ How long does the lemon vinaigrette last?

Store the vinaigrette in an airtight container in the refrigerator for up to one week. Shake before using.

→ Can I substitute fresh lemon juice with bottled lemon juice?

While fresh lemon juice delivers the best flavor, bottled lemon juice can be used in a pinch. Opt for high-quality, 100% real lemon juice.

→ What can I use instead of honey?

You can use maple syrup, stevia, or skip the sweetener altogether based on your dietary preferences.

→ Can I use fresh oregano instead of dried?

Yes, you can substitute dried oregano with fresh. Use one tablespoon of fresh oregano instead of one teaspoon of dried.

→ How can I make this vinaigrette creamy?

To make it creamy, blend in a tablespoon of Greek yogurt, mayonnaise, or avocado for a richer texture.