Meet your new go-to salad dressing recipe: Lemon Vinaigrette! It’s just four ingredients, tastes bright and zippy, and you can whip it up whenever you decide to toss together a salad—you probably have all the ingredients on hand for it already!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
A light and bright dressing to bring out the best in any salad.
Not all dressings are made for every type of salad—toss baby spinach in ranch for example and the delicate greens will be overwhelmed by all that creaminess, leaving you with a wilted, sad pile.
This lemon vinaigrette, though?
- It’s a jack-of-all-trades kind of dressing that adds some pep to any kind of vegetable, green, or salad, from Greek-inspired Mediterranean Salad to simple Arugula Salad.
- It even works for a thrown-together bean salad made with the cannellinis that have been sitting in your pantry for the past year!
Because this lemon vinaigrette relies on everyday ingredients, you can make it whenever you need it—and I think you’re going to make it often! This is a back pocket recipe you end up committing to memory.
5 Star Review
“I just made this lemon vinaigrette, and I’m honestly blown away by how good it is! It’s so bright and tangy, with just the right balance of acidity that I was looking for.”
— Winona —
Ways to Use This Lemon Vinaigrette
Simply switching up the herbs in this dressing can make it pair with just about any flavors or cuisine. Try tarragon, dill, basil, or parsley instead of oregano.
- Salads. This dressing would work well with my Watermelon Salad With Feta or Shaved Brussels Sprouts Salad. Or use it for massaging kale.
- Marinade. Use lemon vinaigrette as a marinade for Baked Chicken Breast or Grilled Salmon. Just marinate your protein for 30 minutes and you’ll add lots of extra flavor.
- Bean or Pasta Salad. Toss the vinaigrette with cooked pasta, Parmesan, chopped walnuts, and leftover Oven Roasted Vegetables for an easy pasta salad. Or use it with a can of cannellini beans or chickpeas and fresh vegetables for a bean salad.
Lemon Vinaigrette
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 3 tablespoons extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 small garlic clove grated or finely minced
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl or liquid measuring cup, stir together the dressing: olive oil, lemon juice, garlic, salt, oregano, and black pepper.
Notes
Nutrition
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
I made it to drizzle over a Greek salad, and it tied everything together beautifully. The fresh lemon flavor really shines through, and the olive oil gives it such a smooth and luxurious texture. I’m already thinking of other ways I can use it. Thank you!
Love to hear that, Laureen! Thank you so much!
I just made this lemon vinaigrette, and I’m honestly blown away by how good it is! It’s so bright and tangy, with just the right balance of acidity that I was looking for. I used it on a simple green salad, and it completely elevated the flavors. I also love that it’s made with ingredients I already had in my pantry, so it was super quick and easy to whip up. I’ll definitely be keeping a jar of this in my fridge from now on!
Great to hear, Winona! Thank you!
It’s so light and refreshing, and it came together in minutes. I made it for a spinach and strawberry salad, and the flavors complemented each other so well. I love that it’s not too heavy or oily like some store-bought dressings, and it tastes so much fresher. Thank you so much for the recipe.
So happy to hear, thank you Millie!