Fresh Lemon Herb Vinaigrette Recipe Easy Homemade Summer Salad Dressing
A bright, tangy, and fresh lemon herb vinaigrette perfect for summer salads, grilled veggies, and more. Quick and easy to make with simple pantry ingredients and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 3/4 cup (6 servings, 2 tablespoons each)
- Category: Salad Dressing
- Cuisine: American
Ingredients
- Fresh lemon juice (from about 2 medium lemons, about 1/3 cup or 80 ml)
- Extra virgin olive oil (1/2 cup or 120 ml)
- Honey (1 tablespoon)
- Dijon mustard (1 teaspoon)
- Fresh parsley (2 tablespoons, finely chopped)
- Fresh basil (1 tablespoon, finely chopped)
- Fresh thyme (1 teaspoon, finely chopped)
- Garlic (1 small clove, minced, optional but recommended)
- Salt (to taste, about 1/2 teaspoon)
- Black pepper (freshly ground, to taste)
Instructions
- Juice the lemons: Roll the lemons on the counter to loosen the juice, then cut in half and use a citrus juicer to extract about 1/3 cup (80 ml) of fresh lemon juice, avoiding seeds. This takes about 3-5 minutes.
- Chop the herbs and garlic: Finely chop 2 tablespoons parsley, 1 tablespoon basil, 1 teaspoon thyme, and mince 1 small garlic clove. This takes about 5 minutes.
- Combine the wet ingredients: In a small bowl or jar, whisk together the lemon juice, 1/2 cup (120 ml) extra virgin olive oil, 1 tablespoon honey, and 1 teaspoon Dijon mustard until smooth and slightly thickened, about 2-3 minutes.
- Add the herbs and seasoning: Stir in the chopped herbs, garlic, 1/2 teaspoon salt, and freshly ground black pepper to taste. Mix until evenly distributed.
- Taste and adjust: Taste the vinaigrette and add more honey for sweetness or more olive oil to mellow tartness if needed, about 1-2 minutes.
- Rest the vinaigrette: Let the dressing sit for at least 10 minutes before serving to allow flavors to marry. Refrigerate up to 3 days, shaking well before use.
Notes
Add olive oil slowly while whisking to emulsify properly. Use fresh lemon juice for best flavor. Let the vinaigrette rest for at least 10 minutes before serving. Shake or whisk before use if separated. For vegan version, substitute honey with maple syrup or agave nectar. Can be used as a marinade by increasing resting time to 30 minutes.
Nutrition
- Serving Size: 2 tablespoons (30 ml
- Calories: 120
- Sodium: 150
- Fat: 14
- Carbohydrates: 2
Keywords: lemon herb vinaigrette, summer salad dressing, homemade vinaigrette, fresh lemon dressing, easy salad dressing, healthy dressing, lemon herb dressing