Published: · Modified: by Melissa Griffiths · This post may contain affiliate links · 9 Comments
Homemade vinaigrettes are easier than you think, and this simple Lemon Salad Dressing Recipe proves it with just a few pantry staples. Freshly squeezed lemon juice whisked with olive oil creates a light, tangy dressing that’s better than bottled versions!
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🥗 Skip the preservatives and added sugars found in bottled dressings – you control exactly what goes in! Simple ingredients are all it takes to make this lemon vinaigrette recipe.
My 2 Best Tips For Making Lemon Salad Dressing
Use Fresh Lemons: Bottled lemon juice lacks the brightness and complexity of freshly squeezed citrus, so always juice real lemons for the best flavor. (I also use the lemon zest, too — it takes the bright lemon flavor over the top!)
Whisk Gradually: Add the olive oil in a slow, steady stream while whisking constantly to create a smooth, emulsified dressing that won’t separate. You can also shake it in a mason jar with a lid tightly closed to mix it up.
I always let my lemon juice and olive oil come to room temperature before mixing – it makes emulsification so much easier and gives the dressing a better texture.
Try testing your dressing on one leaf first before tossing the whole salad — it’s the easiest way to make sure the seasoning’s just right.
You can enjoy this dressing drizzled over any salad or use it as a marinade for chicken and fish! I love to toss it with roasted vegetables or use it as a sauce to dip crusty bread.
This is a great homemade salad dressing to make ahead and keep in the fridge for enjoying salads all week!
🩷 Melissa
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Easy Lemon Salad Dressing Recipe
Melissa Griffiths
Homemade vinaigrettes are easier than you think, and a simple Lemon Salad Dressing Recipe proves it with just a few pantry staples. Freshly squeezed lemon juice whisked with olive oil creates a light, tangy dressing that’s better than bottled versions!
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Calories 170 kcal
Ingredients
- ¼ cup fresh lemon juice (freshly squeezed, about 2 lemons)
- ½ cup olive oil (good quality extra-virgin olive oil)
- 8 cups mixed greens (or any salad of your choice.)
- salt and pepper to taste
Instructions
-
Pour lemon juice into a bowl and gradually whisk in the olive oil until light yellow and creamy.
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Season with salt and pepper to taste.
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Pour half of the dressing over the salad and toss. Taste and add more if needed or serve the remaining dressing for guests to dress.
Notes
Emulsification tips: For a creamier, more stable dressing that won’t separate as quickly, add ½ teaspoon of Dijon mustard or a small drizzle of honey while whisking.
Customization options: Enhance your dressing with minced garlic, fresh herbs like basil or dill, a pinch of red pepper flakes, or a teaspoon of honey for subtle sweetness.
Serving suggestion: Start with half the dressing on your salad and add more as needed – overdressing can make greens soggy and overwhelm delicate flavors.
Storage guidelines: Keep leftover dressing refrigerated in a sealed jar or container, and always give it a good shake before using since separation is natural.
Nutrition
Serving: 1of 6 servingsCalories: 170kcalCarbohydrates: 2gProtein: 1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 14mgPotassium: 102mgFiber: 0.03gSugar: 0.3gVitamin A: 606IUVitamin C: 16mgCalcium: 8mgIron: 0.4mg
How To Make This Lemon Vinaigrette Recipe
Step 1: Pour lemon juice into a bowl, gradually whisk in the olive oil until light yellow and creamy.
Step 2: Season with salt and pepper to taste.
Step 3: Pour ½ of the dressing over the salad or veggies and toss. Taste and add more if needed or serve the remaining dressing for guests to dress.
Recipe FAQs
Can I make this lemon dressing ahead of time?
Yes, store it in an airtight container in the refrigerator for up to one week. The dressing may solidify slightly when chilled, so let it sit at room temperature for 15 minutes and shake well before using.
Why is my dressing separating?
Lemon juice and oil naturally separate since they don’t mix easily. Whisk vigorously or shake in a jar right before serving. For a more stable emulsion, add a tiny bit of Dijon mustard or honey, which acts as an emulsifier.
What’s the best ratio of lemon juice to olive oil?
The classic ratio is 1 part acid to 2 parts oil, which this recipe follows. However, you can adjust to your taste—some prefer a tangier 1:1.5 ratio or a mellower 1:3 ratio.
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