Lemon Vinaigrette

Lemon vinaigrette is a staple dressing recipe and instantly brightens any salad or plate of veggies. Made from just a handful of ingredients including fresh lemons, olive oil, Dijon mustard, honey, and garlic it’s incredibly easy to make, and tastes much better than store-bought!

Lemon vinaigrette in a glass jar, with lemons in the background.

When it comes to dressing recipes I have two favorites – this lemon vinaigrette and a balsamic vinaigrette.

I much prefer simple vinaigrettes over creamy dressings and find that their flavors enhance and elevate the fresh vegetables or ingredients your pairing with them. And did I mention how easy they are to make?

After you make this lemon vinaigrette at home I promise you’ll never buy it from the store again. Because when you make it at home you can tweak the flavor profile to make it a little more tart and citrusy or a little more garlicky or herby. You could even make it a little sweeter with just a smidge more honey. And let’s be honest, fresh is always best.

Lemon Vinaigrette Ingredients

There’s just 5 main ingredients in this easy, homemade lemon vinaigrette, including:

  • Lemons: Definitely use freshly squeezed lemon juice, and not lemon juice from a jar.
  • Olive Oil: Grab a good quality extra virgin olive oil.
  • Dijon Mustard: This helps to emulsify the dressing and adds a hint of spice.
  • Honey: Just a smidge of sweetness to help balance the tartness of the lemons. You could also use maple syrup.
  • Garlic: Just a couple of minced garlic cloves makes any dressing zing with flavor.
  • Salt and Pepper: Season it to you liking.

Lemon vinaigrette dressing ingredients on a table.

Tips for Making This Recipe

This dressing is simple to make (it only takes two minutes!), but here are a few tips to make it perfect:

  • Always use fresh lemons over a store-bought jar of lemon juice. Fresh lemons will always have a stronger, more vibrant flavor. Jarred lemon juice will fall flat.
  • Many vinaigrettes call for a 3:1 ratio of oil to acid. I much prefer a 3:2 ratio, or something closer to that, as I’ve used in the recipe below. It’s a little less oily and far more flavorful. But feel free to adjust to your preference.
  • The Dijon mustard adds that hint of spice and helps to emulsify the dressing. If you’d like it a bit creamier you can definitely add more, which would be closer to a Dijon vinaigrette.
  • If you’re not a fan of raw garlic, you can swap in finely diced shallot for a milder flavor.

Whisking the lemon vinaigrette together in a bowl.

Two Minute Lemon Vinaigrette Recipe

Once you’ve got all your ingredients out, it’s as simple as adding them to a small mixing bowl and whisking them together. That’s it!

You can use this lemon vinaigrette on a variety of salad, including my Lentil SaladShrimp, Asparagus and Avocado Salad, Wild Rice and Arugula Salad and Watermelon Radish and Cucumber Salad. But really, it’s wonderful on just about anything.

For More Dressing Recipes and Vinaigrettes

If you love homemade dressings and vinaigrettes as much as I do, make sure to check out these other recipes:

If you make this lemon vinaigrette, let me know how it turned out! I’d love to hear what you think in the comments below.

Lemon vinaigrette in a glass jar with spoon.

Lemon Vinaigrette Recipe

4.79 from 37 votes
Prep Time: 10 mins
Total Time: 10 mins
Servings: 6 servings
Author: Lisa Bryan
This lemon vinaigrette is incredibly easy to make, super versatile and tastes amazing. Drizzle it on all your salad and veggie recipes!  


  • cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey, or maple syrup
  • 1 garlic cloves, minced
  • salt and pepper, to taste


  • Add all of the ingredients to a small bowl and whisk together.

Lisa's Tips

  • This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of it's bright flavor over time). Here are some of my favorite storage containers.
  • Watch me make this lemon vinaigrette as part of my Meal Prep for Spring recipe video.
  • If you do prefer a creamier dressing, give my lemon tahini dressing a try. And if you'd like to make this dressing Whole30 compliant, just omit the honey.


Serving: 2tbsp, Calories: 111kcal, Carbohydrates: 1g, Protein: 1g, Fat: 12g, Saturated Fat: 2g, Sodium: 10mg, Potassium: 14mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 4mg, Calcium: 2mg, Iron: 1mg
Course: dressing
Cuisine: American
Keyword: lemon dressing, lemon vinaigrette
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Recipe originally posted May 2018, but updated to include new photos and info.

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82 comments on “Lemon Vinaigrette”

  1. I’m a bit confused – I thought honey and maple syrup were not allowed on the whole30 diet and here it is in the vinaigrette (?)

  2. WOW!!! Minimal ingredients yet extremely flavorful…a definite keeper!!!5 stars

  3. So good! Thanks for sharing!5 stars

  4. I love your simple healthy recipes.
    I can’t use Dijon mustard. Would dry mustard work?
    If so, how much?

  5. very nice5 stars

  6. I don’t think your vinaigrettes get enough love. I’ve made many of them. They’re easy and delicious. You’ve done all the work with so many vinaigrette recipes for any salad or any occasion. Thank you!!  5 stars

  7. Love this. Much better than store bought. How about a Champagne Vinegrette? I found one I loved but it’s been discontinued. 

  8. Thank you so much for sharing a good recipe.4 stars

  9. Love the fresh taste of Lemon Vinaigrette Dressing!!5 stars

  10. I just tried your Lemon Vinaigrette and I love it! I can’t eat raw garlic or onions, so I added some Pensey’s French Dressing herbs to the mix and it is delicious. I will be trying more of your dressings. 5 stars

  11. I have been using downshiftology for a while now. And I almost love all of her recipes. Now it became my main go to website for breakfast, lunch, and dinner reference. Thank you so much for taking the time to share these recipes with us. They are all phenomenal. And I love how versatile they are. And there is always room for modification. I myself comes from a cuisine that is full of flavor. So the falvours that are provides here are absolutely tasteful.5 stars

  12. WONDERFUL recipe, I double it. Shake, Shake, Shake & enjoy! Oh… also add the zest of the lemon.

  13. I made this several time and it always comes out delicious after I make my salad and add my dressing it I shave Asiago cheese on to it’s so good that’s all I want is the salad 

  14. Should it be regrigerated?

  15. Thank you for this recipe!  It was super easy to make and absolutely delicious!5 stars

  16. It was perfect with our salmon dinner.    5 stars

  17. Wow… love your approach and recipes…thanks!

  18. It’s so hot and humid in Florida now and this delicious and nutritious salad is the only thing that I’ll eat. Thank you!5 stars

  19. It was good. I added some dill weed 1/2 tsp.5 stars

  20. Thanks a lot for sharing this tasty recipe. My family loved it. We will make it more often now.5 stars

  21. I gave you a try and it turned out be my husband’s favorite salad dressing. Thank you Lisa5 stars

  22. Thanks, Lisa! Made this with yellow mustard since I was out of Dijon mustard, and it was delicious on my roasted veggie pasta salad. Love the bright lemon flavor.5 stars

  23. I took your base recipe but had to omit olive oil and garlic as they were not available. Even then, this came out superb. I hope to add the oil and the garlic next time. My new favourite dressing :-)5 stars

  24. This one is just spot-on. Just combined this dressing with the mediterranean chickpea salad and it is soooo yummy!5 stars

  25. I usually like more oil than acid, but this recipe is such a winner as-is. I make mine in my Vitamix. It thickens like a mayonnaise.

    Thxx for posting it, Lisa.5 stars

  26. Mmm, so much lemon goodness 😋 5 stars

  27. I just served this with a salad using some apple and Parmesan crisps. Oh so good! I’m keeping this recipe, thanks.5 stars

    • Hi Mara – That sounds like an extremely fresh salad with the apples and parmesan crisps! Glad you enjoyed this recipe :)

  28. I made your lemon vinaigrette dressing last night for the first time and it is wonderful!  Fresh and tart, just right on my salad at work today.  I know it will become a staple in my household! 5 stars

  29. This salad dressing has changed the game for me ! I loved it and i will definitely keep making this salad dressing. Thank you for the recipe!!5 stars

  30. It was overwhelming strong. I was very disappointed. I used it it on the shrimp asparagus salad. It actually upset my stomach. My husband ate it but did not like the strong lemon flavor.1 star

    • I’m sorry you didn’t enjoy the recipe Tammy. Given that this recipe doesn’t have much sugar (compared to store bought versions) it will have a stronger flavor, but you can always reduce the ratio of lemon juice to olive oil as I mention in the post. :)

  31. I haven’t used store bought dressing in weeks! Takes 2 minutes and it’s so good!5 stars

  32. Lisa, I just tried this recipe and it is fabulous. I love making my own dressings. We eat a lot of salad. I just bought the best dressing bowl from NoCrumbsLeft. Thank you for this recipe. I printed it and it will go into my recipe binder.5 stars

    • Hi Cat – I’m so glad you loved the dressing and so much so that you’re adding into your recipe binder! I’ll take that as a compliment! :) And yes, Terri at NoCrumbsLeft is great! I’ll have to check out her dressing bowl for myself.

  33. Hands down THE best dressing ever!! The only thing I changed was I added a couple splashes of white wine vinegar and put in the zest of one lemon.  I will never buy store bought dressing again…this stuff is gold!! I make it in a mason jar and just give it a shake and drizzle on my daily salads. 5 stars

  34. I love this dressing! I’ve been making it regularly since July hehe. Thank you for it! What size Weck jar do you have the dressing in? 

  35. This is a really nice dressing Lisa. Many thanks. Eating it with a salad right now! :)5 stars

  36. This is the best dressing I’ve ever tried! Thank you so much for sharing it! 5 stars

  37. How is the garlic supposed to be prepared? Minced? By hand? Or through a garlic press?

  38. Tried the dressing twice already and i love it! Added to so-called “lazy greek salad” (without olives pepper and onion) and it worked out really well.
    The main thing is that I can control the sour lvl to match my fiance’s tastes, so he could also eat something healthy :)

  39. Great recipe! I add a minced shallot and make it weekly as part of meal planning. 5 stars

  40. It’s the simple things in life that make us happy and this is not only simple to make but very flavorful. I made this to use on a salad with avacado and left over grilled shrimp.  It was outstanding.  Great for summer time.  5 stars

  41. I like to make my own dressing and this is right up my alley.  Love lemony things so I already know I’m going to love this.  5 stars

  42. You can’t beat a classic lemon dressing, this sounds spot on and so versatile!5 stars

  43. Once you make your own dressing it is very hard to go back to store bought.  I will be adding your wonderful recipe into my rotation!5 stars

  44. This looks so bright and delicious! I love that it’s less oily than many vinaigrettes.5 stars

  45. This is awesome, it is light and flavorful, we have a meyer lemon tree and I always use meyer lemons to make this. I use with arugula beet salad with shaved parmesan it is a perfect complement for this salad.5 stars

  46. For the lemon vin.dressing
    Try using rice vinigar!5 stars