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This zesty lemon vinaigrette has become my go to for brightening any salad or as a punchy marinade on summer seafood. You can whip it up with just a few pantry basics and fresh squeezed lemon juice and I love how it instantly wakes up anything from leafy greens to grilled vegetables.
I remember mixing up this dressing for a last minute dinner and my friends were stunned it was not from a fancy bottle. Now I keep a jar in my fridge all week long for healthy quick flavor.
Ingredients
- Fresh lemon juice: brings sharp tangy brightness Always use real lemons not bottled juice for this recipe
- Extra virgin olive oil: provides a smooth and fruity base Choose a good quality oil it really makes the difference
- Minced garlic: adds rich savory depth Freshly minced is best not the pre chopped jarred kind
- Salt: enhances all the other flavors Opt for sea salt for best results
- Dried thyme: offers a subtle earthiness Look for a fragrant batch without clumps
- Dried basil: brings a gentle hint of sweetness A vibrant green color signals freshness
- Fresh ground black pepper: wakes up the dressing Use whole peppercorns and a grinder for the most flavor
- Water: allows you to adjust the sharpness to taste Room temperature water blends in best
Instructions
- Prep the lemons:
- Juice about two large lemons into a measuring cup making sure to strain out any seeds or pulp for smoothness
- Combine the basics:
- Pour the fresh lemon juice and extra virgin olive oil into a shakeable container like a mason jar Fill up the jar about three quarters so you have room to shake
- Mix in seasonings:
- Add the minced garlic salt dried thyme dried basil and freshly ground black pepper Drop everything in before shaking so the herbs and spices distribute evenly
- Shake it up:
- Secure the lid tightly and shake the jar vigorously for about thirty seconds The mixture should become creamy and slightly cloudy with the oil and juice well blended
- Taste and adjust:
- Give the vinaigrette a quick taste If it is too strong or tart add up to two tablespoons of water a little at a time shaking again between each addition until it is just right
- Refrigerate and serve:
- Store in the fridge until you are ready to use Give it a gentle shake before pouring over your favorite salad or drizzling over grilled fish or roasted veggies
There is something about freshly squeezed lemon that feels like a little celebration in a jar. My daughter always asks for extra dressing whenever I make this and she calls it liquid sunshine. It is a staple for us during spring picnics.
Storage Tips
Keep your lemon vinaigrette in a glass jar with a tight lid in the fridge. If separation occurs simply shake it hard before each use. Try to use within a week for the freshest flavor and vibrant color.
Ingredient Substitutions
If you are out of fresh garlic a pinch of garlic powder will do the trick though the flavor will be less bold. Swap out dried basil or thyme for fresh if you have it just double the amount and chop finely. Avocado oil works in place of olive oil for a milder taste or if you prefer a different fat.
Serving Suggestions
Drizzle over crisp greens like arugula or spinach. Use as a marinade for shrimp salmon or thin cut chicken breasts before grilling. Toss with warm roasted potatoes for an easy side dish.
Cultural And Historical Context
Lemon based dressings have their roots in Mediterranean cooking where olive oil and citrus are everyday staples The classic vinaigrette formula of acid and oil is found all around the world from France to Greece and this bright lemony version channels the sunny flavors of the Mediterranean coast
Seasonal Adaptations
Use Meyer lemons for a sweeter edge in winter and spring. Add a spoonful of honey if you want more balance on especially tart lemons. Finish with fresh chopped herbs in summer for extra color and freshness.
This simple vinaigrette will add a burst of sunshine to any meal. Keep a batch in your fridge and enjoy effortless, bright flavor all week long.
Common Recipe Questions
- → How do I prevent vinaigrette from separating?
Shake or whisk the mixture thoroughly before serving. Store in a jar and shake each time to re-emulsify.
- → Can I use bottled lemon juice instead of fresh?
Fresh lemon juice imparts the best flavor, but bottled can be substituted if needed. Adjust quantities to taste.
- → How long does this dressing last refrigerated?
Kept in a sealed container in the fridge, it stays fresh for up to one week. Shake before each use.
- → Is this vinaigrette suitable for marinating proteins?
Yes, its citrus and herb notes complement fish, shrimp, or chicken. Marinate briefly to avoid over-tenderizing.
- → Which herbs work well in lemon vinaigrette?
Dried thyme and basil add light herbal notes, but dill or oregano can be used for variation.