Basic Lemon Vinaigrette Dressing

This vibrant lemon vinaigrette is my go-to for everything from tossed greens to grain bowls and even drizzled over roasted veggies. The punchy blend of citrus and vinegar wakes up every bite and is so simple that once you make it you may never buy bottled dressing again.

This dressing was born from wanting something light and homemade for weeknight salads and now it has a permanent place in my fridge. My family loves how it perks up even the simplest lettuce.

Ingredients

• Apple cider vinegar: brings mellow tartness and pairs beautifully with lemon. Look for raw unfiltered vinegar for extra health perks
• Fresh lemon juice: gives irreplaceable zing always use real lemons for the best flavor
• Water: helps mellow the acidity and gives a pourable consistency
• Dijon mustard: keeps the vinaigrette creamy and lends a touch of bite use a quality French dijon for true depth
• Honey or maple syrup or stevia to taste: adds sweetness and rounds out sharp notes. Taste and adjust based on your preference
• Dried oregano or fresh: gives herbal complexity. Fresh oregano is stronger and more aromatic
• Fresh garlic minced: provides unmistakable savory sharpness use a firm clove for the brightest flavor
• Sea salt: enhances all the flavors flaky or fine sea salt works
• Black pepper: gives subtle heat freshly cracked makes a big difference
• Olive oil: brings everything together and adds luxurious body always use extra virgin for dressings and check for fresh peppery aroma

Instructions

Whisk the Base:

In a small mixing bowl combine apple cider vinegar fresh lemon juice water dijon mustard honey or maple syrup or stevia minced garlic salt black pepper and oregano. Whisk briskly for 30 seconds ensuring honey or mustard is fully dissolved and garlic distributes evenly.

Emulsify with Olive Oil:

Slowly pour in olive oil while whisking constantly. This helps form a stable emulsion so the dressing does not separate. Keep whisking for 1 to 2 minutes until the mixture looks glossy and thickened.

Alternative Mixing Method:

If you prefer use a blender to combine all ingredients until creamy or put everything in a mason jar and shake vigorously for at least 30 seconds. This is especially handy for easy storage in the fridge.

Nothing wakes up a salad like a tangy homemade vinaigrette. I remember teaching my kids to whisk this dressing on their own and now they proudly say they can make salad taste good all by themselves.

Storage Tips

Store leftovers in a glass jar with a tight lid to keep things fresh. The vinaigrette thickens slightly when chilled so just let it sit at room temperature for a few minutes and shake well before serving. If you spot any separation a quick whisk or shake always brings it back together.

Ingredient Substitutions

Any mild vinegar such as white wine vinegar can substitute for apple cider but will taste slightly less fruity. If out of fresh oregano use dried Italian herbs or chopped flat-leaf parsley. Maple syrup swaps seamlessly with honey for a vegan twist.

Serving Suggestions

This lemon vinaigrette is magic drizzled on arugula or spinach and perks up leftover grains like quinoa or farro. Try it on chopped Greek salads or as a finishing splash on roasted carrots and beets. It is also fantastic as a dipping sauce for crusty bread.

Cultural and Seasonal Notes

Basic lemon vinaigrette is a timeless American staple for salads but the lemony taste also nods to Mediterranean flavors. When summer herbs are at their peak toss in some fresh basil or dill for a flavor boost. In winter this bracing vinaigrette balances out hearty root vegetables too.

Seasonal Adaptations

Swap in fresh tarragon or basil for oregano in the spring and summer. Add a pinch of chili flakes for a touch of winter warmth. Use Meyer lemons when in season for a subtle floral twist.

Success Stories

More than one potluck has been rescued by tossing ultra simple greens with this dressing. Friends always ask for the recipe when I bring it to gatherings. It makes even everyday salads feel just a little special.

Freezer Meal Conversion

While vinaigrette does not freeze well due to olive oil solidifying separating and affecting texture it stores perfectly in the fridge for several days. For biggest batch prep simply double the recipe and shake before use.

This vinaigrette is endlessly adaptable and now a family favorite. Whisk it up in minutes for fresh flavor any night of the week.

Common Recipe Questions

→ What type of vinegar is used?

Apple cider vinegar brings a mild tang that complements the fresh lemon juice perfectly.

→ Can I use fresh or dried oregano?

Both work well—dried oregano offers convenience, while fresh gives a more vibrant, herbaceous note.

→ How can I sweeten the vinaigrette?

Choose honey, maple syrup, or stevia to add subtle sweetness and balance the acidity.

→ What's the best way to emulsify the ingredients?

Slowly whisking in olive oil or shaking all the ingredients together in a jar ensures a creamy texture.

→ How long will this dressing keep?

Stored in a sealed container in the fridge, it stays fresh for up to one week. Shake before using.