As soon as the weather warms up and the herbs in my garden start showing off, I get the itch to make something fresh and fabulous to dress my salads. And in such days, my usual go-to is this fresh lemon vinaigrette.
Not long ago, I was all about balsamic vinegar (and I still adore it!), but one day I decided to give lemon a shot. The result shocked me – such a simple ingredient, but so much power and freshness! I’ve been hooked ever since. It’s tangy, so fresh, and honestly, kind of addictive. Both with the colour and incredible taste.
Let me show you how simple it is to whisk it all up.
What You’ll Need
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Lemon – The lemon juice is the base for this vinaigrette. Freshly squeezed is best. If you want to get fancy, you can add a pinch of lemon zest for an extra zing.
Extra virgin olive oil – For incredible flavour and smooth texture. Literally no vinaigrette can taste as amazing without extra virgin olive oil.
Dijon mustard – For some extra bite. Even just a bit will do the trick.
Honey – To balance the tang out. Feel free to adjust the quantity to taste.
Salt and pepper – To taste.
Optional – Some fresh herbs such as thyme are amazing add up.
Fresh Lemon Vinaigrette
Cuisine: CondimentsDifficulty: Easy4
servings5
minutes137
kcalFresh and easy lemon vinaigrette for a quick salad dressing you’ll absolutely love.
Ingredients
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dijon mustard
Salt and pepper to taste
optional: some fresh herbs, such as thyme
Directions
- Grab a small bowl. Add the olive oil, lemon juice, mustard and honey.
- Next, season with some salt and black pepper, and whisk it until smooth and blended.
- Give it a taste. If you want it more on the sweeter side, simply add extra drizzle of honey. For more kick - add a bit more lemon juice.
Notes
- If you have a small mason jar, you can add all ingredients inside and shake it all up! If you have any leftovers, you can close it up and store in the fridge.
How to Use the Lemon Vinaigrette
My favourite way of using the vinaigrette is to dress a fresh coleslaw. I love this salad and get excited every time I make it. It is so fresh and vividly colourful, it brings so much nutrients and joy.
You can also use the vinaigrette on sliced cucumbers, lettuce or any other salad mix you usually use. Be creative!
How to Store Leftovers
Pour it in a small mason jar and store it in the fridge for up to two weeks. If it solidifies, just leave it out for about an hour or give it a quick warm up in the microwave for about 5 seconds.
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
