Hi everyone, Emily here! If there is one thing that can take a salad from “boring side dish” to “star of the show,” it is a high-quality, homemade dressing. This Basic Lemon Vinaigrette is absolute sunshine in a jar. It’s zesty, bright, and incredibly versatile. Forget those store-bought bottles filled with preservatives and mystery oils—this recipe uses simple, clean ingredients that you likely already have in your pantry. It’s light enough for delicate spring greens but flavorful enough to stand up to hearty roasted vegetables. Let’s get whisking!
Why You’ll Love This Recipe
Bursting with Freshness: The combination of fresh lemon juice and apple cider vinegar provides a double hit of acidity that wakes up your palate.
Clean Ingredients: No seed oils or artificial thickeners here—just heart-healthy olive oil and natural sweeteners.
5-Minute Prep: You can literally throw this together faster than it takes to walk to the pantry and find a bottled dressing.
Endlessly Adaptable: Whether you want it sweeter, spicier, or more herbaceous, this base is the perfect canvas.
Ingredients
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Apple Cider Vinegar: ¼ cup; adds a fruity, tangy fermented depth to the acidity.
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Fresh Lemon Juice: 2 Tablespoons; the star ingredient for a bright, citrusy punch.
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Water: 2 Tablespoons; a secret trick to mellow the acidity and help the emulsion stay light.
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Dijon Mustard: 1 Tablespoon; acts as the essential emulsifier to keep the oil and vinegar combined.
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Honey or Maple Syrup: 2 teaspoons; balances the tartness of the lemon and vinegar.
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Dried Oregano: 1 teaspoon; adds a classic Mediterranean herbal note.
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Garlic: 1 clove; minced finely to infuse the oil with a savory, pungent aroma.
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Sea Salt: ½ teaspoon; essential for drawing out the flavors of the herbs and citrus.
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Black Pepper: ¼ teaspoon; adds a subtle, earthy heat.
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Olive Oil: ½ cup + 2 Tablespoons; use high-quality extra virgin oil for a rich, silky mouthfeel.
Instructions
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Combine the base by whisking together the apple cider vinegar, lemon juice, water, Dijon mustard, honey, oregano, minced garlic, salt, and pepper in a small glass bowl.
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Emulsify the dressing by slowly pouring the olive oil into the bowl in a steady, thin stream while whisking constantly. You will see the mixture transform from watery to thick and creamy.
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Alternatively, use a jar for an even easier method! Place all ingredients into a mason jar, screw the lid on tightly, and shake vigorously for 30 seconds until fully blended.
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Taste and adjust the seasoning. If it’s too tart, add another teaspoon of honey; if it’s too thick, add a splash more water or lemon juice.
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Serve immediately over your favorite greens or store it in the fridge for later use.
You Must Know
Technique Alert: The Dijon mustard isn’t just for flavor—it is a natural emulsifier. Without it, your oil and vinegar will separate almost instantly. Health Note: Because this contains fresh garlic and raw lemon juice, the flavor will intensify as it sits. If you find raw garlic too strong, you can let the clove sit in the vinegar for 10 minutes and then remove it before adding the oil.
Storage Tips
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Fridge: Store in a sealed glass jar for up to 7–10 days.
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Reheating: Do not heat this dressing! However, if the olive oil solidifies in the fridge (which is a sign of high-quality oil), simply let the jar sit on the counter for 15 minutes and give it a good shake.
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Freezing: This recipe is not suitable for freezing, as the emulsion will break and the texture will become unpleasant.
Ingredient Substitutions
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The Acid: If you’re out of lemons, white wine vinegar or champagne vinegar are excellent substitutes.
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The Sweetener: For a vegan-friendly version, ensure you use maple syrup or a touch of stevia instead of honey.
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The Herbs: Swap oregano for dried thyme, basil, or even a dash of Italian seasoning.
Serving Suggestions
This vinaigrette isn’t just for leafy greens! Try it as:
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A marinade for grilled chicken or flaky white fish.
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A dressing for a cold pasta salad with cucumbers and feta.
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A finishing drizzle over roasted asparagus or sautéed zucchini.
Cultural and Historical Context
Vinaigrettes are the backbone of French and Mediterranean cuisine. The classic “3-to-1” ratio of oil to vinegar has been the gold standard in kitchens for centuries. This version, featuring apple cider vinegar and honey, leans into a more modern American “wellness” profile, highlighting ingredients known for their bright, clean flavors.
Seasonal Adaptations
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Spring: Add fresh chopped chives or dill for a grassy, seasonal lift.
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Summer: Whisk in a tablespoon of strawberry puree for a fruity twist on a spinach salad.
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Winter: Add a pinch of cinnamon or extra black pepper to pair with roasted squash and kale.
Perfect Occasions
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Meal Prep Sundays: Make a double batch to last you through a week of healthy lunches.
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Summer BBQs: It’s light enough for hot weather and won’t wilt your greens as quickly as heavy dairy-based dressings.
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Dinner Parties: Serve it in a pretty glass cruet for a “made from scratch” professional touch.
Freezer Meal Conversion
Vinaigrettes do not freeze well as standalone liquids. However, you can freeze this mixture in an ice cube tray to use as a “flavor bomb” for sautéing vegetables or starting a pan sauce for chicken. Simply pop a cube into the pan when you start cooking!
Pro Tips
Room Temp Lemons: Roll your lemon on the counter under your palm before squeezing to get the maximum amount of juice.
High-Quality Oil: Since olive oil makes up the bulk of the recipe, use an “Extra Virgin” variety for the best flavor and health benefits.
The Jar Method: Shaking the dressing in a jar is actually more effective than whisking for most home cooks; it creates a tighter emulsion that stays together longer.
FAQs About Recipes
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Why did my dressing solidify? High-quality extra virgin olive oil contains natural waxes that solidify at cold temperatures. This is normal! Just let it reach room temp.
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Is this dressing Keto-friendly? Yes, if you swap the honey for a keto-approved sweetener like stevia or monk fruit.
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Can I use fresh garlic? Absolutely. Fresh garlic is always better than jarred, but make sure it is minced very finely so no one gets a large “bite” of raw garlic.
Basic Lemon Vinaigrette Dressing
A bright and balanced Mediterranean-style dressing with lemon, garlic, and oreganoIngredients
Equipment
Method
- In a small bowl or jar, whisk together the vinegar, lemon juice, water, mustard, honey, oregano, garlic, salt, and pepper.
- Slowly pour in the olive oil while whisking vigorously until the mixture is thick and emulsified.
- If using a jar, simply combine all ingredients and shake until well-blended.
- Adjust sweetness or salt to your personal preference.
- Serve immediately or store in the refrigerator.
Video
Notes
Shake well before each use as natural separation may occur.
