There’s something so satisfying about having a staple recipe that you can turn to over and over, no matter the occasion. My go-to lemon vinaigrette is just that—a bright, tangy, slightly sweet dressing that makes everything taste fresher, better, and more delicious.

I make a batch of this at the beginning of the week, and it truly makes getting those greens in so much easier. Toss it with your favorite salad, drizzle over roasted veggies, or even use it as a marinade for chicken or fish. It’s simple, versatile, and made with pantry staples you likely already have on hand.

😍 Why You’ll Love This Simple Lemon Vinaigrette Recipe

This lemon vinaigrette is everything you want in a go-to dressing: quick, easy, and packed with flavor. With just a handful of pantry staples—lemon, vinegar, mustard, honey, garlic, and olive oil—you can whip it up in under 5 minutes, no whisking required.

The bright, tangy, slightly sweet taste makes it versatile enough to use on salads, roasted veggies, grilled proteins, and even as a marinade.

It’s also perfect for meal prep; make a batch at the beginning of the week, and you’ll have a delicious addition to your meals for up to 2 weeks. Plus, it’s totally customizable—add more honey for sweetness, or a bit more mustard for a sharper bite. You might even recognise it from my Hungry Lady Salad series – just add parmesan and you’ll have this stunning variation from my Artichoke Salad. Once you try it, you’ll see why it’s a staple in my kitchen.

🗒️ Ingredients

Lemon Juice: Adds bright, zesty acidity that makes the flavors pop.

White wine vinegar: Provides a smooth, tangy base with a mild sweetness.

Extra-virgin olive oil: Smooth and rich, it helps create a silky, cohesive dressing.

Dijon mustard: Helps emulsify the dressing while adding a hint of sharpness.

Honey: Balances out the acidity with a touch of natural sweetness.

Garlic: Brings a subtle, savory kick that deepens the flavor.

Kosher salt: Enhances all the other flavors and ties everything together.

Black pepper: Adds a mild, peppery bite for a bit of warmth.

👩‍🍳 How to Make This Go-To Lemon Vinaigrette

🫙 Add all ingredients to a glass container with a lid. I love using a ball jar for this, but any sturdy glass container will do.

🫨 Shake vigorously until it’s emulsified and slightly creamy.

👀 That’s it. So easy.

🥳 Serve immediately, or store at room temperature for 1-2 weeks.

🤲 Substitutions

• White wine vinegar: Swap with apple cider vinegar or champagne vinegar for a slightly different tang.
• Honey: Use maple syrup or agave for a vegan-friendly option, or swap with a bit of sugar if that’s what you have on hand.
• Dijon mustard: Whole grain mustard works well if you prefer a bit more texture, or try yellow mustard for a milder flavor.
• Extra-virgin olive oil: Any mild-flavored oil like avocado oil, grapeseed oil, or even sunflower oil can be used as a substitute.
• Lemon juice: Freshly squeezed is best, but in a pinch, bottled lemon juice or even lime juice will do.

📓 Best served with

• Crisp, leafy salads: Drizzle over greens like arugula, spinach, or mixed lettuce for a burst of fresh, tangy flavor.
• Roasted veggies: Toss with roasted carrots, broccoli, or Brussels sprouts to enhance their natural sweetness.
• Grain bowls: Add a zesty kick to quinoa, farro, or brown rice bowls loaded with veggies and proteins.
• Grilled chicken or fish: Use as a light, bright marinade or drizzle over cooked chicken, salmon, or shrimp.
• Steamed or grilled asparagus: Complements the tender, earthy flavors of asparagus perfectly.
• Pasta salad: Mix into a cold pasta salad for a refreshing, flavorful twist.
• Avocado toast: Drizzle over avocado toast with a sprinkle of flaky sea salt for an extra burst of flavor.

👝 How to Store Leftover Vinaigrette

Store any leftover vinaigrette in a glass jar or airtight container at room temperature for up to 1-2 weeks. If your kitchen is particularly warm, it’s best to keep it in the refrigerator. Before using, give it a good shake to re-emulsify the ingredients, as they might separate over time. If refrigerated, let it sit at room temperature for a few minutes before shaking to allow the olive oil to return to a liquid state.

🧠 Common Questions