Slightly tangy, slight sour, and deliciously citrusy, this lemon vinaigrette dressing is so good that you’ll literally want to pour it on everything from salads to potatoes and so much more!
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If you’ve ever ran out of dressing and panicked, problem now solved! This creamy and tangy lemon vinaigrette recipe is so good, so easy, and pantry item friendly.
Seriously, I can’t get enough of homemade dressings. I’ve been making them for years, but this is definitely one of my favorites. Perfect for those spring time vibes year round when you just want a punch of flavor.
You’ll want to use it on your salads, but so much more. Think roasted potatoes, tofu marinade, a pasta sauce, and many more things.
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Why You’ll Love This Recipe
- Easy – This base recipe takes just a 5 minutes to toss together! It does take better as you let it sit and allow the flavors to develop, but you can use right away as well.
- Meal Prep – This dressing will last up to 2 weeks in the fridge.
- Pantry Staples – Everything in this recipe are things most of us keep on hand.
Recipe Ingredients
Gather your ingredients!
Olive Oil
We love using extra virgin olive oil for our salad dressings because it has an amazing flavor, helps to absorb fat-soluble nutrients, and it’s great for anti-inflammatory properties, as well as having healthy fats and antioxidants.
Substitute: If you’re looking for an olive oil substitute for salad dressings, you’ll want to stick to neutral tasting oils like avocado or grapeseed. If you want to make an oil-free salad dressing, try vegetable stock or water with ½ tablespoon or cornstarch or arrowroot powder mixed in to make up for some of the consistency.
Lemon
Tart, tangy, punchy, sour….however you describe lemons, this dressing is bursting with that delicious flavors. You’ll need 1-3 lemons depending on their size.
Tip: If you’re having issues with getting a lot of juice of our your lemon, pop it in the microwave for 5-10 seconds and juices will flow more easily.
Substitute: Lime juice, while you’ll have a different flavor profile, will also work. Alternatively, switch it up and do orange juice and zest in full or half and half with the lemon.
Dijon Mustard
Especially in vegan salad dressings, dijon mustard helps act like an emulsifier (a fancy word from helping to make sure the oil and water don’t separate). In this dressing, it also is helping balance out the sourness from the lemon.
Substitute: Spicy brown mustard, stone-ground mustard, and/or yellow mustard with some agave added in would be great substitutes.
Garlic and Spices
We’re using salt, pepper, and oregano, as well as fresh garlic for this dressing. We want to keep it simple but intentional for our flavor profile.
Red Wine Vinegar
The main goal of the vinegar is to help cut through the richness of the oil and balance all the ingredients together. The tangy and fruitiness of the vinegar really helps to compliment not only the other ingredients, but the dishes you’re using it in as well.
Substitute: Apple cider vinegar would be our first choice if you need to substitute. You could also try balsamic vinegar, but this would give a different color and flavor profile to the recipe.
See my recipe card below for a complete list of the ingredients with measurements.
Other Vegan Dressings to Try:
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How to Make Lemon Citrus Vinaigrette Dressing
Ingredients
- ⅓ – ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- Zest from 1 lemon
- 1 large garlic clove, minced
- 2 tablespoons red wine vinegar
- 1 -2 tablespoons Dijon mustard
- ½ teaspoon dried oregano optional
- ¼ teaspoon sea salt more to taste
- ¼ teaspoon ground black pepper
Instructions
- In a bowl or jar add: ⅓ cup olive oil, ¼ cup lemon juice, zest of 1 lemon, 1 minced clove of garlic, 2 tablespoon red wine vinegar, 1 tablespoon dijon, ½ teaspoon oregano (if adding), and ¼ teaspoon each salt and pepper. Whisk, shake (if you have a lid) or use an immersion blended to fully combine. Taste and add more oil or dijon as needed. Set in the fridge until ready to use.
Notes
Video
Nutrition
Recipe FAQs:
This recipe is Top 9 free as written. No changes are needed.
Store in a tightly sealed container in the fridge until ready to eat. It is good for 2 weeks when stored properly.
Yes! Store in a freezer safe jar or container with a lid. Consume within three months by allowing it to thaw in the refrigerator overnight.
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