This lemon herb vinaigrette dressing delivers a fresh and bright flavor and is easy to make. The versatile addition is ready in 5 minutes and is sure to elevate salads, roasted vegetables, and more.
Herbs are such a flavor boost to any dish, and I love to play with them enhancing different recipes. In this vinaigrette, herbs are the main star. Combined with rich olive oil, zesty lemon, earthy garlic, and a touch of sweetness, it is the perfect addition to any salad.
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Why you’ll love this recipe
- Bright and tangy flavor – The combination of lemon juice, herbs, and olive oil creates a fresh citrus flavor with rich notes.
- Versatile – The herb vinaigrette pairs well with salads, roasted vegetables, and meat, making it a versatile dressing for many dishes.
- Healthier dressing – This vinaigrette is also a healthier alternative to creamy dressings. Moreover, lemon juice and herbs provide antioxidants and other nutrients.
- Vegan – This recipe needs only a few simple ingredients and does without dairy, making it naturally vegan.
- Easy and quick to make – Lemon herb vinaigrette is easy to make at home and ready in 5 minutes.
Used in this smoked salmon salad as a dressing, making it the perfect light lunch or dinner with good-for-you ingredients.
Ingredient notes
This lemon herb vinaigrette dressing consists of just a few simple ingredients. Here is what you need:
- Lemon – Freshly squeezed lemon juice is the best option. It has a bright flavor and tastes way better than the store-bought option.
- Herbs – Use a combination of fresh herbs to your taste. In this recipe, I used parsley, chives, and dill. Thyme, basil, and tarragon would also be great additions.
- Olive oil – Extra-virgin olive oil makes for a rich flavor. Adjust the amount of oil used to achieve your desired consistency.
- Garlic – Fresh garlic is the best choice to add an earthy flavor.
- Sweetener – To complete the flavor profile, I used agave syrup. You can also use honey, but be aware that it adds the distinctive flavor of the sweetener to the dressing.
- Sea salt and pepper – Season with sea salt and freshly ground pepper to taste.
Tips & substitutions
This simple herb vinaigrette recipe is easy to make a great to customize. Here are some tips and substitutions to get the best result:
- Use a high-quality oil: Use a high-quality extra-virgin olive or vegetable oil to provide a neutral base for the dressing.
- Experiment with different acids: Balsamic vinegar, white wine vinegar, apple cider vinegar, or red wine vinegar can be used instead of lemon juice to create a different flavor profile.
- Adjust the acidity: If you prefer a tangier dressing, increase the amount of lemon juice or vinegar. If you prefer a milder vinaigrette, decrease the amount of acid.
- Modify the consistency: If the dressing is too thick, add a small amount of water to thin it out. If it is too thin, add more oil.
How to make lemon herb vinaigrette
Step 1: Remove the herb leaves from the stem if needed and chop them. Finely mince the garlic with a knife or press it through a garlic press. Halve the lemon and squeeze the juice out.
Step 2: In a small bowl jar, whisk together the lemon juice, garlic, and agave syrup until well combined.
Step 3: Slowly drizzle in the olive oil while whisking to create an emulsion.
Step 4: Stir in the chopped herbs and season with salt and pepper to taste.
Step 5: Use immediately or store in an airtight container in the refrigerator for up to one week.
Expert tip
This recipe makes enough dressing for about four servings of salad. You can also double or triple the recipe to make a larger batch. Store in the fridge for up to three days. Feel free to experiment with different acids, oils and herbs to customize the flavor to your liking.
What to serve with lemon herb vinaigrette
Lemon herb vinaigrette is a versatile dressing that pairs well with salads, vegetables, and proteins. Here are some ideas for what to serve with lemon herb vinaigrette:
- Green salad: Toss mixed greens, sliced cucumber, chopped tomatoes, and more with this lemon herb dressing for a refreshing and flavorful meal. For protein-rich salad, try this smoked salmon salad made with this vinaigrette.
- Roasted vegetables: Drizzle lemon herb vinaigrette over roasted vegetables like this air fryer roasted carrots and quick roasted butternut squash.
- Grilled or roasted chicken: Marinate chicken breasts in lemon herb vinaigrette for a few hours before cooking for a delicious and juicy main dish.
- Pasta salad: Toss cooked pasta with lemon herb vinaigrette, cherry tomatoes, diced red onion, and feta cheese for a quick and filling salad.
- Grilled or roasted fish: Brush lemon herb vinaigrette over cooked fish such as salmon, halibut, or tilapia for a light and omega-3-rich meal.
Recipe FAQs
A vinaigrette is a classic salad dressing. It is made by mixing oil and an vinegar with other seasonings such as salt, pepper, herbs, and mustard. Other acidic liquids, such as lemon juice, can be used instead of vinegar.
The typical ratio of oil to vinegar in a vinaigrette is 3:1 or 2:1. However, this ratio can be adjusted to suit your taste preferences. Some people prefer a strong vinegar flavor, while others prefer a milder taste. You can experiment with different ratios and types of vinegar to find your preferred combination.
To store lemon herb vinaigrette, pour it into a clean glass jar or airtight container with a lid and then refrigerate it. This way, the vinaigrette can be stored for up to one week.
Note that the oil and vinegar in the vinaigrette may separate over time, so give it a good shake or stir before using it again. If the vinaigrette has thickened or solidified in the refrigerator, let it sit at room temperature for a few minutes. Then give it a good shake to restore its texture.
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📖 Recipe
Lemon Herb Vinaigrette Dressing
Ingredients
- 100 ml olive oil (½ cup)
- 1 lemon freshly squeezed
- 1 clove garlic
- 3 tablespoon mixed herbs (e.g. parsley, chives, dill) chopped
- 1 teaspoon agave syrup
- sea salt and pepper to taste
Instructions
- Remove the herb leaves from the stem if needed and chop them. Finely mince the garlic with a knife or press it through a garlic press. Halve the lemon and squeeze the juice out.
- In a small bowl jar, whisk together the lemon juice, garlic, and agave syrup until well combined.
- Slowly drizzle in the olive oil while whisking to create an emulsion.
- Stir in the chopped herbs and season with salt and pepper to taste.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Use a high-quality oil: Use a high-quality extra-virgin olive or vegetable oil to provide a neutral base for the dressing.
- Experiment with different acids: Balsamic vinegar, white wine vinegar, apple cider vinegar, or red wine vinegar can be used instead of lemon juice to create a different flavor profile.
- Adjust the acidity: If you prefer a tangier dressing, increase the amount of lemon juice. If you prefer a milder vinaigrette, decrease the amount of acid.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Simone says
Dill is such an amazing herb and often overlook. But it fits perfectly into this vinaigrette! I also love it over plain cooked new potatoes.
Yvonne says
It truly is and what a great tip to sprinkle it on cooked potatoes. Will definitely try this 🙂