Lemon Vinaigrette Dressing is what I reach for when I want fresh, bright flavor on my salads. The lemon juice creates a perfect tangy zip, while garlic and herbs add a savory balance. It coats greens perfectly without feeling heavy. It’s so versatile and delicious, you’ll never want store-bought again.

A glass jar of homemade Lemon Vinaigrette Dressing sits on a counter surrounded by lemon wedges, with a bottle of olive oil in the background. — Lemon Vinaigrette Dressing. Photo Credit: Splash of Taste.

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I make it for weeknight dinners, meal-prep salads, spring lunches, and summer cookouts when I want something lighter than creamy dressings. It’s healthier than bottled versions and comes together quickly with just a few simple ingredients. It stays fresh in the fridge for about 5 days in a sealed jar. Just shake it before using, since the oil and lemon naturally separate.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Overhead view of ingredients for Lemon Vinaigrette Dressing—virgin olive oil, salt, water, garlic, lemon, basil, thyme, and pepper—neatly labeled on a wooden board and countertop. — Lemon Vinaigrette Dressing Ingredients. Photo Credit: Splash of Taste.

How to Make Lemon Vinaigrette Dressing with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll love how quick and easy it is to make fresh vinaigrette at home in a few minutes.

Combine the Base

Pour the freshly squeezed lemon juice and extra virgin olive oil into a mason jar with a tight-fitting lid. I like using this mason jar as it works perfectly for this. You can swap the olive oil for avocado oil if you prefer a milder flavor.

Seal it and shake vigorously until the liquids blend together and look emulsified. The shaking creates a temporary emulsion, making the dressing smooth and creamy.

Add the Seasonings

Add the minced garlic cloves, salt, dried thyme, dried basil, and black pepper to the jar. A garlic press makes mincing the garlic quick and gives you a finer texture that blends better into the dressing.

Use kosher salt instead of regular salt, or swap the dried herbs for fresh herbs like fresh basil and thyme for a vibrant flavor. Add lemon zest for an extra punch of citrus, or stir in a teaspoon of Dijon mustard for tangy depth.

You can also swap the dried basil for dried oregano for a more Mediterranean flavor. Seal it again and shake until everything is well mixed and the herbs are distributed throughout. You’ll see the specks of herbs and bits of garlic suspended in the dressing.

Adjust the Consistency

Taste the vinaigrette and decide if you need to mellow the lemon flavor or thin it out. If it tastes too tart or too thick for your salad, add water a little at a time and shake again.

For a touch of sweetness, stir in a tablespoon of maple syrup or honey. If you want a creamier texture and more flavor, whisk in 2 tablespoons of Greek yogurt.

Chill and Store

Transfer the jar to the fridge and let it chill until you’re ready to serve. The flavors will meld together as it sits.

Before using, shake the jar well because the oil and the fresh lemon juice will naturally separate. I always use my salad dressing shaker bottle with measurement marks, which helps me see exactly how much dressing I’m using. Give it a good shake to recombine everything.

Glass jar of Lemon Vinaigrette Dressing on a white surface, surrounded by lemon wedges, a bowl of dried herbs, salt, and a bottle of olive oil. — Chill the jar in the fridge, then shake well before serving to recombine the oil and lemon juice.

Serve

Drizzle the vinaigrette over your favorite salad just before serving. The fresh flavor pairs perfectly with green salads, grain bowls, and roasted veggies. This salad spinner helps dry your greens thoroughly, so the dressing clings better rather than sliding off.

If you’re taking the dressing to a potluck or picnic, a leak-proof food container keeps it secure during transport so it won’t spill in your bag.

Lemon Vinaigrette Dressing

I started making Lemon Vinaigrette Dressing when I got tired of boring salads at home. Fresh lemon juice, olive oil, garlic, and herbs create a bright, tangy and zesty dressing that's naturally flavorful and so much better than bottled versions. I use it for weeknight salads, meal-prep bowls, summer barbecues, and grain bowls because it's versatile and pairs well with everything. It stays fresh in the fridge for about 5 days in a sealed jar.

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Prep Time: 5

Total Time: 5

Course: Dressing

Cuisine: Vegetarian

Servings:

Calories: 162kcal

Ingredients

½ cup fresh lemon juice
1 cup extra virgin olive oil
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon black pepper
2 tablespoons water optional

Metric – US Customary

Video

Instructions

In a mason jar with a tight-fitting lid, combine the lemon juice and olive oil. Shake vigorously until blended.
½ cup fresh lemon juice, 1 cup extra virgin olive oil
Add the garlic, salt, thyme, basil, and black pepper. Shake again until the dressing is well mixed.
2 cloves garlic, ½ teaspoon salt, ¼ teaspoon dried thyme, ¼ teaspoon dried basil, ¼ teaspoon black pepper
Taste and, if needed, add water to mellow the lemon flavor or thin the consistency, depending on your preference and the salad type.
2 tablespoons water
Refrigerate until ready to serve. Shake well before using.

Notes

Shake before each use: The oil and lemon juice separate naturally, so give the jar a vigorous shake right before drizzling to re-emulsify the dressing.
Use fresh lemon juice: Bottled lemon juice tastes flat and artificial compared to fresh-squeezed, so squeeze real lemons for the best flavor.
Adjust the tartness: If the vinaigrette tastes too sharp, add water one tablespoon at a time until it reaches your preferred balance of tangy and mellow.
Let the garlic infuse: The dressing tastes even better after an hour in the fridge, when the garlic flavor mellows and blends with the herbs.
Mince the garlic finely: Chop the garlic into very small pieces so it distributes evenly and doesn’t clump at the bottom of the jar.
Storage pro tip: Pour leftover vinaigrette into ice cube trays and freeze, then pop out cubes and store in a freezer bag for up to 3 months so you always have individual portions ready to thaw.

Nutrition

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How to Store Leftovers

Keep the vinaigrette in an airtight container or jar in the fridge for up to 5 days. An airtight glass container keeps the dressing fresh and prevents any odors from seeping in.

The oil will solidify when cold, so let it sit at room temperature for about 10 minutes before using, or run the jar under warm water to loosen it up. Always shake vigorously before each use, as the ingredients naturally separate.

The lemon juice acts as a natural preservative, but if the garlic starts to smell off or the dressing looks cloudy, toss it and make a fresh batch. Once you make homemade dressings like this, store-bought dressing won’t compare.

What to Serve With Lemon Vinaigrette Dressing

Drizzle it over mixed greens, arugula, spinach, or romaine for a classic salad where the bright lemon flavor shines. It’s also perfect on grain bowls with quinoa or farro, roasted vegetables like asparagus and Brussels sprouts, and grilled tofu or chickpeas.

I love using it as a marinade for tofu, tossing it with pasta salad, or drizzling it over avocado toast. It’s versatile enough for Mediterranean salads with tomatoes, cucumbers, and feta, or as a finishing touch on roasted sweet potatoes.

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Lemon Vinaigrette Dressing

Ingredients You’ll Need