This bright and tangy lemon vinaigrette is the perfect finishing touch for salads, veggies and more. Made with simple ingredients like fresh lemon juice, Dijon mustard and honey, it’s ready in just 5 minutes and bursting with flavor!
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If there’s one recipe I always keep in my back pocket, it’s a good lemon vinaigrette. This vibrant dressing is the ultimate multitasker, perfect for drizzling over salads, roasted veggies, grilled fish or even as a marinade for chicken. Once you taste its fresh, citrusy flavor, you’ll never go back to store-bought dressings again!
Best of all, you only need 6 base ingredients for this zesty lemon vinaigrette dressing—most of which you likely already have on hand.
- Shallots: Minced shallots add a subtle oniony sweetness that elevates the dressing without overpowering it.
- Dijon mustard: Adds tangy depth of flavor and acts as an emulsifier to help the vinaigrette come together smoothly.
- Fresh lemon juice: Use freshly squeezed for the brightest, most refreshing flavor.
- Lemon zest: Boosts the lemony flavor of this dressing, making it more vibrant and aromatic than just using lemon juice. To zest your lemon, use a microplane and carefully grate the outer yellow layer of the peel, holding the lemon steadily to avoid slips. Stop zesting once you see the white pith, as it can be bitter and will negatively affect the taste of your vinaigrette.
- Honey: Adds sweetness, balancing the acidity of the lemon and mustard. You could also use maple syrup.
- Extra-virgin olive oil: Use a good quality olive oil. My favorite is Kosterina.
- Salt and pepper: To enhance all of the other flavors. Add as much or as little as you like!
See the recipe card for full information on ingredients and quantities.
Making this homemade salad dressing is incredibly easy. Start by whisking together the shallots, Dijon mustard, lemon juice, lemon zest and honey in a bowl. Then, slowly stream in the olive oil while whisking continuously until the dressing is emulsified. Taste, season with salt and pepper, and you’re done!
Alternatively, you can skip the whisk and add all the ingredients to a jar with a tight-fitting lid. Just shake it up until everything is well combined—perfect for a quick and mess-free option!
Kelly’s Recipe Tips and Variations
- Always use fresh lemons—this is where the vibrant, tangy flavor comes from. Bottled lemon juice just doesn’t compare and can make your dressing taste flat.
- Lemon zest is key to the best lemon vinaigrette with a bright, bold flavor. It’s a simple addition that makes a big difference!
- Unlike many vinaigrette recipes that use a 3:1 oil-to-acid ratio, I like to go bold with a 1:1 balance. The equal parts olive oil and lemon juice create a tangy, zesty dressing that truly lets the citrus shine. If it’s too tangy for your taste, just add more olive oil until it’s perfect for you.
- If you prefer a sweeter dressing, add an extra teaspoon or two of honey.
- Add 1 teaspoon of minced garlic for added zing.
- Feel free to add a pinch of your favorite dried herbs like thyme, oregano or parsley. They add another layer of depth and flavor that elevates your dressing even further.
- Store leftover vinaigrette in a sealed glass jar in the fridge for up to a week. Shake well before using.
How to Serve It
This zippy lemon vinaigrette is as versatile as it is delicious! Toss it with leafy greens for a simple salad, drizzle it over roasted vegetables for a bright finish, or use it as a marinade for chicken, shrimp or tofu. It’s also fantastic on grain bowls, pasta salads or even as a dip for fresh veggies.
You can find this simple dressing as the star in a few of my favorite salad recipes, including my roasted cauliflower salad and my shredded kale and Brussels sprouts salad. It’s also my go-to dressing for the green apple salad I love to pair with chicken Milanese.
I use a very similar vinaigrette as the base for my all-time favorite kale panzanella but with the addition of 1 teaspoon of minced garlic. You can find that full recipe (pictured below) on page 107 of my cookbook, The Secret Ingredient Cookbook.
I’d love to hear how you’re using this lemon salad dressing! Share your favorite pairings and creative ideas in the comments below—I can’t wait to see how you make it your own. 🍋
Ingredients
- 2 teaspoons minced shallots
- 1 Tablespoon Dijon mustard
- 3 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons honey, or more to taste
- 3 Tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey.
- While whisking, stream in the olive oil. Alternatively, you can skip the whisk and add all the ingredients to a jar with a tight-fitting lid. Just shake it up until everything is well combined.
- Taste and season the dressing with salt and pepper.
Kelly’s Notes
- If you prefer a sweeter dressing, add an extra teaspoon or two of honey.
- Add 1 teaspoon of minced garlic for added zing.
- Feel free to add a pinch of your favorite dried herbs like thyme, oregano or parsley.
- Store leftover vinaigrette in a sealed glass jar in the fridge for up to a week. Shake well before using.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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So easy, refreshing and tasty! This is going to be my go-to salad dressing from now on.
So glad you enjoyed it, Zoey!