Lemon Vinaigrette is a perfectly zesty dressing that you can make in minutes. Great for salads, roasted veggies, or grain bowls.

This Lemon Vinaigrette is perfect for drizzling over a freshly tossed green salad, Wedge Salad, or tossing over Roasted Vegetables.

Sabrina’s Lemon Vinaigrette Recipe

While you could easily buy a bottle of salad dressing at the store, making your own vinaigrette is just as simple. Use this wonderful Lemon Vinaigrette for adding bright, tangy, zesty, and lightly sweet flavor to your leafy greens. Homemade lemon dressing also tastes incredible served with lentils, roasted chickpeas, roasted vegetables, or drizzled over crusty Italian Bread. So, get creative and see the many places this flavorful homemade dressing can take you. If you want to alter it’s flavor slightly, you can easily alter the taste by following my tips below.

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Ingredients

Instructions

Add the olive oil, red wine vinegar, lemon juice, dijon mustard, honey, oregano, salt and pepper to a food processor.
Blend for 30 seconds until emulsified.

Notes

Note: The ingredients will emulsify better if at room temperature.

Nutrition

Chef’s Note

For a slightly different flavor base, I like to switch it up with champagne vinegar, white wine vinegar, or apple cider vinegar. Different spices like rosemary, sage, garlic powder, or red pepper flakes also make great additions.

Can this be made ahead of time?

You can mix this homemade dressing a few days in advance and store it in the fridge to serve with a salad or another recipe later in the week. Vinaigrettes can separate during storage. If you notice the oil and vinegar in separate layers, be sure to thoroughly mix the dressing before serving.

How to Store

Store: To keep the homemade dressing fresh, store it in a glass jar or another sealed container and keep it in the fridge for 3-4 days.

Serve: If any of the ingredients separated in storage, quickly mix the dressing back together with a whisk or fork before serving.

Freeze: Although you could freeze the dressing in a freezer-safe container, I don’t recommend it. The oil-based emulsion will break during the freezing time, so you’ll have to remix the ingredients after thawing the dressing. In the amount of time it takes to thaw and reblend the mixture, you could have just made a fresh dressing and had a better flavor. I’d definitely recommend either serving your dressing fresh or within a few days of making it rather than trying to store it for months in the freezer.

Alternative Techniques

Blender: If you don’t have a food processor, you can follow the same basic directions using a countertop blender or immersion blender.
Mix by hand: If you don’t have any tools for blending the ingredients, you can add them all to a large mixing bowl and mix them with a whisk. Be sure to work quickly so that the ingredients emulsify.