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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!

Lemon vinaigrette in glass jar with spoon

A light and bright dressing to bring out the best in any salad.

cookbook author erin clarke of well plated

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.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Extra-Virgin Olive Oil. If you have a fancy EVOO on hand—the kind that’s fruity and aromatic and doesn’t just taste like oil—this vinaigrette is a great way to put it to use.
  • Lemon Juice. Freshly squeezed is a must! Bottled lemon juice has oxidized, which is why it has a flatter flavor compared to fresh.
  • Garlic. The acid in the lemon juice will help cut the raw garlic’s sharpness.
  • Seasonings. Salt, dried oregano, and black pepper.

How to Make a Lemon Vinaigrette

Combine. Add all of the ingredients to a small bowl or liquid measuring cup. If you plan on storing the dressing, a jar works well too!

Whisk. Whisk the dressing until it emulsifies—or shake it if you’re using a jar. ENJOY!

Top-down view of lemon vinaigrette in jar

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.

Lemon Vinaigrette

5 From 3 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 5 minutes
Total: 5 minutes

Servings: 4 servings
This lemon vinaigrette is the kind of salad dressing you'll make at least once a week. Whisk together oil, lemon juice and seasonings—easy!

Ingredients
  


Instructions
 

  • In a small bowl or liquid measuring cup, stir together the dressing: olive oil, lemon juice, garlic, salt, oregano, and black pepper.

Notes

TO STORE: Refrigerate the lemon vinaigrette in an airtight container for up to 1 week.

Nutrition

Serving: 1(of 4)Calories: 98kcalCarbohydrates: 2gProtein: 0.1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gPotassium: 24mgFiber: 0.2gSugar: 0.4gVitamin A: 6IUVitamin C: 6mgCalcium: 7mgIron: 0.2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. 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!5 stars

  2. 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!5 stars

  3. 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.5 stars

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