Lemon Vinaigrette Dressing Quick

This lemon vinaigrette has saved countless lunches for me It turns even the simplest salads and grain bowls into something craveable and packs just enough zip to pull a whole meal together I reach for it any time I need a quick bright dressing using only a handful of basic pantry staples and fresh lemon

The first time I whisked this dressing together I could not believe how quickly it came together and how much flavor it delivered My friends often ask for the recipe after tasting it

Ingredients

• Fresh lemon juice: Adds tartness and brightness Always use freshly squeezed lemons for best flavor
• Dijon mustard: Helps emulsify the dressing and brings a little tang Choose a smooth style for best results
• Fresh garlic: Minced finely for a punchy kick Select firm cloves with no green shoots
• Dried oregano: Adds Mediterranean warmth and earthiness Look for vibrant green oregano that smells fragrant
• Kosher salt: Essential for seasoning and balance Opt for a flaky texture that dissolves well
• Black pepper: Sharpens the flavors and adds mild heat Freshly ground always brings out the best taste
• Extra virgin olive oil: Creates a luxurious and smooth texture Use the freshest olive oil you can find for the brightest result

Instructions

Whisk the Base:

In a medium mixing bowl combine fresh lemon juice Dijon mustard minced garlic dried oregano kosher salt and black pepper Whisk vigorously for about one minute until everything melds into a fragrant mixture

Emulsify the Dressing:

Slowly drizzle in extra virgin olive oil while you continue whisking Keep up a steady pace so the oil blends smoothly with the lemon mixture Continue whisking until the dressing looks creamy and fully comes together with no pools of oil

Taste and Adjust:

Dip a spoon and sample the vinaigrette Adjust salt pepper or lemon juice if needed to get the punch you like best

Store or Serve:

Use immediately over fresh greens pasta salad or grains Or transfer to a covered container and store in the fridge for up to one week Whisk again before each use as the oil may separate

I am an absolute sucker for good olive oil and always keep an eye out for the greenest freshest bottle for this recipe That little choice makes all the difference and my family often sneaks the last bits of this dressing straight from the jar

Storage Tips

Store the vinaigrette in a tightly sealed glass jar in your refrigerator It will stay fresh for about one week The oil may solidify slightly but will loosen up after a few minutes at room temperature Simply shake or whisk before serving

Ingredient Substitutions

If you do not have Dijon mustard try stone ground or a little honey for a slightly sweeter version Fresh herbs like parsley or basil can swap for the dried oregano and add a pop of color Rice vinegar is a fine substitute if you are out of lemon juice but the flavor will shift

Serving Suggestions

Drizzle generously over crisp green salads Pour atop grain bowls or roasted vegetables Use as a marinade for chicken fish or tofu

Cultural Notes

Lemon vinaigrette is a classic across the Mediterranean where bright acidic dressings balance rich olive oil and hearty ingredients Many Italian Greek and French kitchens have some variation always at the ready for bread salads or fresh vegetables

Seasonal Adaptations

In winter try adding a teaspoon of orange or grapefruit zest in place of some lemon Spring loves a hit of fresh basil or mint blended right in During summer use ripe tomatoes and cucumbers with the vinaigrette for a classic side Brightens up hearty fall grain bowls Fits almost any greens and vegetable combination Tastes even better after a day in the fridge

Success Stories

Plenty of home cooks use this basic recipe as the baseline for their house dressing You might find it disappears faster than you expect I have a neighbor who now asks for a jar every holiday

Freezer Meal Conversion

While this dressing is best made fresh you can freeze it in small ice cube trays Defrost overnight in the fridge and shake well The flavor loses a bit of punch but will still perk up roasted vegetables or salads in a pinch

This bright vinaigrette is endlessly adaptable and sure to become a staple in your kitchen Try it once and you will want to make a double batch every time

Common Recipe Questions

→ What gives this vinaigrette its bright flavor?

The combination of fresh lemon juice and Dijon mustard provides a tangy, vibrant base while the garlic and oregano add depth.

→ How can I prevent the vinaigrette from separating?

Continuous whisking as you drizzle in olive oil helps emulsify all the ingredients, keeping the mixture unified.

→ Is extra virgin olive oil necessary?

Extra virgin olive oil adds rich flavor and a smooth finish, which complements the zestiness of lemon and herbs.

→ How long can I store this vinaigrette?

Store it covered in the refrigerator for up to a week. Whisk well before each use to re-blend the oil and juices.

→ Can I substitute the type of mustard?

While Dijon is traditional for its sharpness, you can use whole grain or yellow mustard for a different flavor profile.

→ What dishes pair well with this vinaigrette?

It's ideal for green salads, grain bowls, or drizzling over grilled vegetables for a fresh, tasty finish.