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+ servings
Lemon vinaigrette in a jar with a spoon nearby

Lemon Vinaigrette Recipe

This Lemon Vinaigrette Recipe will take your salads to the next level! It's fresh and tangy, includes just 4 ingredients, and it comes together in about a minute!

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  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 teaspoons dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon freshly ground black pepper or to taste


  • Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.
  • Whisk well until emulsified. Taste and adjust the seasoning as necessary.
  • To make lemon vinaigrette in a jar, place all ingredients in a jar, secure the lid and shake well until emulsified.


  • I don't recommend using bottled lemon juice as it just doesn't have that fresh flavor.  Pro tip: Juice the lemons in advance and store in the fridge for up to one week or freeze for up to 3 months.
  • Lemon vinaigrette keeps for up to 2 weeks in an air tight container in the refrigerator.  When it's cold it will solidify, so let it stand at room temperature for a few minutes to soften before serving, then shake vigorously to emulsify.
  • This dressing is very tangy, so add 1-2 more tablespoons of oil to tone down the tartness if desired.
  • Add chopped fresh herbs or chives for even more flavor!


Serving: 1tablespoon, Calories: 82kcal, Carbohydrates: 1g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 58mg, Potassium: 8mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 1mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!