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Lemon Vinaigrette is an everyday salad dressing that you’ll want to pour over everything. You can stir it together in just minutes!

spoon lifted up with lemon vinaigrette over a jar.

This simple lemon vinaigrette is the perfect addition to practically any dish. It will have you craving more veggies and doesn’t require any added sugar.

Unlike other homemade salad dressings, there’s no blender or special equipment required to make this recipe. It can be shaken in a mason jar and is ready to use right away.

If you want to change up the flavor, swap the oregano for any dried or fresh herbs that you happen to have on hand. (Rosemary is also nice, especially around the holidays.)

Ingredients You’ll Need

Featuring fresh lemon juice and oregano, this salad dressing is bursting with fresh Mediterranean flavors. It reminds me of Greek salad dressing, only it’s made with lemon juice instead of red wine vinegar.

sliced lemons, olive oil, salt, pepper, oregano, and mustard on a white board.

Using spicy brown mustard or Dijon mustard helps the dressing emulsify with a slightly zippy flavor. You can add in any other extras you like, like a little lemon zest for even more lemon flavor. 

Feel free to taste & adjust as you go. For a little sweetness, add maple syrup or honey, as you see fit.

How to Make Lemon Vinaigrette

To make this lemon salad dressing, add the extra-virgin olive oil, lemon juice, mustard, oregano, salt, and black pepper directly into a mason jar with a lid. 

Finely mince a clove of garlic into the jar using a microplane or garlic press.

lemon salad dressing ingredients added to a small mason jar.

Use a whisk or spoon to stir it all together, or just secure the lid and shake well, until the dressing looks emulsified. 

The lemon vinaigrette dressing is ready to use right away, or you can store it in the fridge until you’re ready to use it. Be sure to stir it well every time you use it, as the ingredients will separate as they rest.

Serve the dressing over a simple green salad, with any toppings you like. It pairs particularly well with Mediterranean ingredients, like spinach, feta, cucumbers, tomatoes, and more.

lemon dressing stirred together with a spoon next to a plate of salad.

It’s also delicious over Falafel bowls or Quinoa Bowls. Or, try using it as a marinade for baked chicken breasts, or drizzle it over roasted broccoli, cauliflower, or chickpeas as a side dish.

Storage Tip

Store this dressing in an airtight container in the fridge for up to 5 days. Olive oil may thicken in the fridge, so if the dressing becomes thick, just let it come to room temperature again before serving. You can run the sealed jar under warm tap water to help speed things up! Shake well before serving each time. 

Frequently Asked Questions

Can I make it oil-free?

I haven’t tested this recipe with no oil yet, but if you use a blender, you could probably mix a little avocado and water into the base recipe as an oil swap. 

Can I make this in a blender?

Yes, but you’ll probably need to double the recipe so there’s enough liquid for the blender to blend smoothly.

What if I don’t have enough lemons?

You can replace 2 tablespoons of lemon juice with 1 tablespoon of apple cider vinegar if you’re running low on fresh lemon juice. (Don’t use store-bought bottled lemon juice for the best flavor.)

Looking for more vinaigrette recipes? Try Apple Cider Vinaigrette, Lemon Poppy Seed Dressing, Raspberry Vinaigrette, or Champagne Vinaigrette for more ideas.

spoon lifted up with lemon vinaigrette over a jar.

Lemon Vinaigrette Recipe

5 from 5 votes
This Lemon Vinaigrette will quickly become one of your favorite salad dressings. You can stir it together in just minutes!
prep5 mins cook0 mins total5 mins
Servings:4

Ingredients
 
 

  • ¼ cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon spicy brown mustard
  • 1 garlic clove , finely minced
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

  • In an 8-ounce or larger mason jar, combine the lemon juice, olive oil, mustard, garlic, oregano, salt, and black pepper. Stir well with a whisk or spoon. Or, secure the lid on the jar and shake well until the dressing looks emulsified.
  • This dressing tastes best if you can let it rest at least 10 minutes before serving, so the flavors can meld. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for roughly 2 tablespoons of dressing, assuming you get 1/2 cup from this batch. This information is automatically calculated and is just an estimate, not a guarantee.
Update Note: This recipe was originally posted in July 2010 and updated in July 2024 for a better flavor. If you prefer the original recipe, you can find that here.

Nutrition

Calories: 98kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 305mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.1mg
Course: Salad
Cuisine: American
Keyword: lemon vinaigrette

If you try this lemon vinaigrette recipe, please leave a comment and star rating below letting me know how you like it!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. I love this simple vinaigrette! I added a bit more olive oil and a touch of honey – its so delicious I had to make a double match on my second round as we finished the first one so quickly. It’s such a nice change from the apple cider or balsamic variety that I usually make.

  2. Made today with fresh oregano from my garden, quite a bit (like 2 tbs), and fresh garlic, three cloves. Having on fresh lettuce mix from the CSA but I keep having tastes of it. Perfect! Although, it could have a bit more fresh garlic. 4 cloves next time!