A dressing can really make or break a salad, and this easy Lemon Vinaigrette is one of our favourites when we want something light, fresh and full of flavour. Made with fresh lemon, olive oil, Dijon mustard, honey and garlic, this zingy lemon salad dressing takes just 2 minutes to make.
Bright, zesty and really versatile, this homemade vinaigrette is so much better than shop bought dressing. Use it on simple green salads, pasta and grain salads, roasted vegetables, chicken or fish, or even serve it as a dip for some crusty bread.
The best thing about making lemon vinaigrette yourself is how easy it is to adjust. We like it extra lemony on simple greens, but if you are serving it with stronger flavours then a little more olive oil gives you a mellower dressing.
Recipe update: This recipe was originally published on 29 March 2014 and fully retested in September 2026. I made a few small changes to the ingredient quantities after checking the flavour and consistency, and I have expanded the method, storage advice and troubleshooting tips.
When retesting this recipe, I found that slowly whisking the oil into the lemon mixture produced the smoothest, most stable vinaigrette. Shaking everything in a jar was the quickest method and worked particularly well for making it ahead.
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Jump to:
- Why You Will Love It
- Recipe Overview
- Ingredients and Substitutions
- Variations
- What is the Best Lemon Vinaigrette Ratio?
- How to Make Lemon Vinaigrette
- Why Does Lemon Vinaigrette Separate?
- How to Use Lemon Salad Dressing
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Dressing Recipes
- Recipe
- Feedback
Why You Will Love It
- Ready in 2 minutes - There is no cooking involved. Whisk it in a bowl or shake everything together in a jar.
- Simple ingredients - You only need lemon, olive oil, Dijon mustard, garlic and honey, plus some salt and pepper.
- Easy to adjust - Make it sharper with more lemon, milder with more olive oil or reduce the honey if you prefer a less sweet dressing.
- No vinegar needed - Fresh lemon juice provides all the acidity, making this a fresh and vibrant vinegar-free salad dressing.
- So versatile - It isn't just for leafy salads. Try it with roasted vegetables, couscous, rice, pasta salads, chicken and fish too.
- Easy to make ahead - Keep it chilled and give it a good shake before serving.
Recipe Overview
- Flavour: Bright, fresh and zesty with a savoury kick from the Dijon and garlic and just enough honey to balance the lemon.
- Texture: Light and glossy, becoming slightly creamy once the lemon juice and olive oil are emulsified.
- Method: Whisk it in a bowl for the smoothest emulsion, or shake everything together in a jar for a quick, easy make-ahead option.
- Time: Just 2 minutes with no cooking or blender needed.
- Best for: Green salads, pasta and grain salads, roasted vegetables, chicken, fish and crusty bread.
- Makes: ~150ml (5x 2 tablespoon servings).
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Olive oil - This gives the lemon vinaigrette its rich flavour and body. Because olive oil is such a big part of the dressing, use a good quality extra virgin olive oil that you enjoy the taste of.
- Lemon - The star of the dressing. We use both fresh lemon juice and zest for plenty of citrus flavour. Freshly squeezed lemon juice has a much brighter flavour than bottled juice.
- Garlic - A little crushed garlic gives this lemon dressing a lovely savoury kick. If raw garlic is too strong for you, use less, leave it out or swap it for a little finely chopped shallot.
- Mustard - Dijon adds a little sharpness and depth, but it also helps the lemon juice and olive oil emulsify so the dressing stays combined for longer. Wholegrain mustard can be used instead if you prefer more texture.
- Honey - This balances the sharpness of the fresh lemon. You can reduce or leave it out for a more tart vinaigrette, or use maple syrup if you want to make the dressing vegan.
- Salt and pepper - Don't skip the seasoning. A small amount brings all the flavours together. Taste the finished vinaigrette and adjust before serving.
Variations
Lemon Vinaigrette Without Mustard: You can make this lemon vinaigrette without mustard. Simply leave the Dijon out. The flavour will be slightly different and the dressing will separate more quickly because the mustard helps it emulsify, so shake or whisk it well immediately before serving.
Vegan Lemon Vinaigrette: Swap the honey for maple syrup. Start with a small amount, taste and add more if needed.
Herby Lemon Dressing: Add finely chopped fresh herbs such as parsley, dill, basil or thyme. Dried oregano also works particularly well if you are serving the dressing with Mediterranean-style salads.
Less Sweet Lemon Vinaigrette: Leave the honey out entirely or add just enough to soften the sharpness of the lemon.
What is the Best Lemon Vinaigrette Ratio?
A traditional vinaigrette often uses around 3 parts oil to 1 part acid, but there is no single ratio that suits every salad.
We prefer a brighter, more lemon-forward dressing, particularly on simple green salads. For heartier salads or dishes with strong flavours, adding a little extra olive oil gives the dressing a softer flavour.
The most important thing is to taste the vinaigrette with the food you are serving it with, rather than tasting a spoonful on its own.
If the dressing tastes too sharp, whisk in a little more olive oil, 1 teaspoon at a time. If it tastes too oily or flat, add a little more lemon juice. If it tastes too sour, a small amount of extra honey can help balance it. If it tastes too sweet, add lemon juice and another pinch of salt.
How to Make Lemon Vinaigrette
- Whisk method: Add the lemon juice and zest, Dijon mustard, honey, crushed garlic, salt and pepper to a small bowl.
- Whisk everything together, then slowly pour in the olive oil while continuing to whisk. Keep whisking until the dressing looks glossy and combined.
- Taste and adjust the lemon, olive oil, honey or seasoning if needed.
- Jar Method: Put all the ingredients into a clean jar with a tight-fitting lid.
- Secure the lid and shake vigorously for around 20-30 seconds, until the vinaigrette looks combined and slightly creamy.
This is our favourite method if we are making the dressing ahead, because you can store it in the same jar and shake it again just before serving.
Why Does Lemon Vinaigrette Separate?
If your vinaigrette separates into an oily layer and a lemon layer, nothing has gone wrong. Oil and lemon juice naturally separate over time.
Dijon mustard helps create an emulsion, which means the oil and lemon temporarily stay mixed together. Whisking the olive oil in gradually usually gives the smoothest dressing.
If you have a broken vinaigrette, simply whisk it again or give the jar a vigorous shake before serving. If it has been refrigerated, let it sit out for a few minutes first. Extra virgin olive oil can thicken or partially solidify when it gets cold, which is completely normal.
How to Use Lemon Salad Dressing
This is one of those dressings that works with far more than just a bowl of lettuce.
For green salads, its fresh acidity works especially well with ingredients such as romaine lettuce, rocket, spinach, cucumber, tomatoes, avocado, radishes and feta. We love using it on our Little Gem Salad, Halloumi Salad or our Roasted Aubergine Salad (pictured below).
It is also a great dressing for pasta, rice and grain salads. Try it with couscous, brown rice and quinoa, bulgur, orzo pasta salad or a simple rice salad. The lemon helps to brighten heavier ingredients without covering up their flavour.
For roasted vegetables, drizzle the vinaigrette over them after cooking. Try our air fryer roasted vegetables or with cauliflower, broccoli, asparagus, butternut squash, sweet potato and courgette.
For something more substantial, spoon it over grilled chicken, salmon, prawns or white fish just before serving.
You can even serve some on the side with warm crusty bread for dipping.
Storage
Keep lemon vinaigrette in a clean airtight container or jar in the fridge.
Because this recipe contains fresh garlic and oil, refrigerate it promptly and use it within 4 days. For longer storage, the dressing can be frozen in small portions.
The olive oil may become cloudy or partially solidify in the fridge. This is normal. Take the dressing out of the fridge for a few minutes and shake or whisk it again before serving.
⚠️ Never store homemade vinaigrette containing fresh garlic at room temperature.
Dannii's Top Tips
- Taste the dressing on a salad leaf rather than straight from a spoon. A vinaigrette that tastes slightly sharp by itself can be perfectly balanced once it is coating the salad.
- Always use fresh lemon juice if possible. Bottled lemon juice works in an emergency, but the flavour tends to be harsher and less fragrant.
- Don't pour all the dressing over a salad at once. Start with a little, toss thoroughly and add more if needed. You can always add extra dressing, but you can't take it back off.
- If you are serving this with delicate green leaves, dress the salad just before eating so that the leaves stay crisp.
- For the smoothest vinaigrette, whisk the olive oil into the other ingredients gradually rather than simply stirring everything together.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
The vinaigrette has separated |
Oil and lemon juice naturally separate when the dressing sits. |
Whisk it again or shake it vigorously in a sealed jar just before serving. |
|
The dressing won't stay emulsified |
The olive oil may have been added too quickly, or the mustard may have been left out. |
For the smoothest dressing, whisk the lemon juice and Dijon together first, then add the olive oil gradually while whisking. A mustard-free vinaigrette will naturally separate more quickly. |
|
The dressing tastes too sharp or sour |
The lemon is dominating the oil and sweetener. |
Whisk in a little more olive oil, 1 teaspoon at a time. If it is still too sour, add a small amount of extra honey. |
|
The dressing tastes too oily or flat |
There is too much oil in relation to the lemon, or it needs more seasoning. |
Add a little more fresh lemon juice, then taste again and add another pinch of salt if needed. |
|
The dressing tastes too sweet |
There is too much honey for your lemon. |
Add a little more lemon juice and a small pinch of salt, then taste again. |
|
The dressing is thick or partly solid after being in the fridge |
Extra virgin olive oil naturally thickens and can partially solidify when chilled. |
Leave it out of the fridge for a few minutes, then shake or whisk it thoroughly before serving. |
Frequently Asked Questions
Lemon vinaigrette is a type of lemon salad dressing. It is an oil-based dressing made with an acidic ingredient - in this case fresh lemon juice - along with seasonings and optional ingredients such as mustard and honey.
No. Vinegar is the traditional acidic ingredient in a vinaigrette, but citrus juice can be used instead. This recipe uses fresh lemon juice, so no vinegar is needed. A citrus-based vinaigrette is sometimes also called a citronette.
Fresh lemon juice gives the best flavour and is what we recommend. Bottled lemon juice can taste sharper, so if you do use it, add a little at first and adjust to taste.
Extra virgin olive oil can thicken or partially solidify at fridge temperature. This does not mean the dressing has spoiled. Let it sit at room temperature briefly and then shake or whisk it before serving.
For this recipe, aim to use the vinaigrette within 4 days of making it, as it contains fresh garlic. If you know you won't get through it in that time, freeze it in smaller portions instead. After chilling, the olive oil may look cloudy or firm, so let the dressing stand for a few minutes and give it a good shake before using.
More Dressing Recipes
If you've tried this vinaigrette recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and you can use the hashtag #hungryhealthyhappy too.
Recipe
Easy Lemon Vinaigrette (Lemon Salad Dressing)
Recipe Video
Ingredients
- 3 tablespoon of Lemon juice
- 2 teaspoon of Lemon zest
- 1 teaspoon of Dijon mustard
- 1 Garlic clove - crushed
- 1 tablespoon of Honey
- ⅛ teaspoon of Fine sea salt
- ¼ teaspoon of Ground black pepper
- 75 ml (⅓ cup) of Olive oil
Instructions
Whisk method
- Add 3 tbsp of Lemon juice, 2 tsp of Lemon zest, 1 tsp of Dijon mustard, 1 Garlic clove (crushed), 1 tbsp of Honey, ⅛ tsp of Fine sea salt and ¼ tsp of Ground black pepper to a small bowl.
- Whisk everything together, then slowly pour in 75 ml of Olive oil while continuing to whisk. Keep whisking until the dressing looks glossy and combined.
- Taste and adjust the lemon, olive oil, honey or seasoning if needed.
Jar method
- Put all the ingredients into a clean jar with a tight-fitting lid.
- Secure the lid and shake vigorously for around 20-30 seconds, until the vinaigrette looks combined and slightly creamy.
Recipe Notes
- Taste the dressing on a salad leaf rather than straight from a spoon. A vinaigrette that tastes slightly sharp by itself can be perfectly balanced once it is coating the salad.
- Always use fresh lemon juice if possible. Bottled lemon juice works in an emergency, but the flavour tends to be harsher and less fragrant.
- Don't pour all the dressing over a salad at once. Start with a little, toss thoroughly and add more if needed. You can always add extra dressing, but you can't take it back off.
- If you are serving this with delicate green leaves, dress the salad just before eating so that the leaves stay crisp.
- For the smoothest vinaigrette, whisk the olive oil into the other ingredients gradually rather than simply stirring everything together.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
London Unattached Lifestyle and Travel says
I make my lemon vinaigrette with just lemon and oil (no vinegar), a lot of fresh herbs as well as garlic and a little mustard. Just a pinch of sugar helps keep the mixture emulsified
Deena kakaya says
Simple, fresh and light; great! X
Joanne says
I love how back-to-basics this dressing is! Sounds super!
Jo says
This dressing sounds amazing. I am looking to start eating healthy and get back on track as far as losing weight and getting fit and healthy!! I will be checking back. I also have some recipes on my blog if you would like to stop by some time and check them out. Some are healthy, some not so much... ;) See you soon!!
April says
I love your recipes Dannii. Fingers crossed for a book in 2014?
Jennifer says
Sounds good! Thanks for sharing.
Shelly says
I am taking a sweet potato casserole and a big green salad to our family holiday party this year. I just need to stay away from the dessert table.
Sharene says
Lemon dressing is actually my favourite, but I usually add a pinch of sugar to it.
peggy says
Ranch is my favourite salad dressing.
Lianne says
I would love some more salad dressing recipes. I have a few, but the more the better.
Marilou says
Thanks for the idea. I always struggle with healthy salad dressings and I must admit, I usually buy them ready made.
Geri says
Could I use another type of mustard with this? Like wholegrain?
Charmaine says
I am a big fan of Caesar dressing. If you could do a healthy version of that, that would be amazing!
Taylor says
I like the sound of this :)
Nadine says
My favourite salad dressing is blue cheese. So bad I know, but so good.