If you’re searching for the best lemon vinaigrette, this recipe delivers bold citrus flavor with a smooth, balanced finish. Made with fresh lemon juice, Dijon mustard, and red wine vinegar, it’s ideal for brightening up any salad, grain bowl, or roasted vegetables.
What sets this lemon vinaigrette apart isn’t just its taste—it’s the added health benefits. By incorporating oil of oregano with black seed oil, this dressing becomes more than just a salad topper. Both oils are known for their powerful antioxidant and anti-inflammatory properties. Combined, they support immune health, digestion, and heart wellness—making this a smart and flavorful choice for everyday meals.
Why You’ll Love This Lemon Vinaigrette
- Bursting with fresh citrus flavor
- Easy to make in under 10 minutes
- Rich in healthy fats and immune-boosting oils
- Naturally dairy-free, gluten-free, and vegan
- Stores well in the fridge for up to a week
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Ingredients for Lemon Vinaigrette
- ¼ cup red wine vinegar – Adds tangy acidity to balance the oil and brighten the flavor.
- 2 tablespoons Dijon mustard (or to taste) – Acts as an emulsifier and adds a sharp, spicy depth.
- 1 clove garlic, minced – Brings bold, savory flavor and aromatic intensity.
- 1 teaspoon dried oregano – Infuses the dressing with herby Mediterranean notes.
- ½ teaspoon kosher salt – Enhances all the other flavors without overpowering.
- ¼ teaspoon ground black pepper – Adds mild heat and earthiness.
- ½ cup olive oil – Provides a rich, smooth base for the vinaigrette.
- 2 tablespoons fresh lemon juice – Delivers brightness and a citrusy kick for freshness.
- 1 teaspoon oil of oregano with black seed oil (optional) – Adds immune-boosting, anti-inflammatory properties while deepening the herbaceous flavor.
How to Make the Best Lemon Vinaigrette
Store and serve: Transfer the vinaigrette to a clean jar or bottle with a screw-top lid. Seal tightly and shake before each use. Store in the refrigerator for up to 1 week.
Gather all ingredients: Before you begin, measure and prepare everything: fresh lemon juice, olive oil, vinegar, mustard, herbs, and optional oil of oregano with black seed oil. This makes mixing smooth and efficient.
Whisk the base: In a small bowl, combine red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk thoroughly until the ingredients are well blended. This creates a flavorful acidic base that builds the foundation of the vinaigrette.
Emulsify with olive oil: Slowly drizzle in the olive oil while whisking continuously. This step creates an emulsion—ensuring the oil and vinegar don’t separate and the dressing becomes smooth and creamy.
Add lemon juice and optional oils: Pour in the freshly squeezed lemon juice and continue whisking to brighten the vinaigrette. For added health benefits and a bolder herbal note, whisk in 1 teaspoon of oil of oregano with black seed oil (optional).
What to Serve With Lemon Vinaigrette
Lemon vinaigrette isn’t just for green salads—it pairs beautifully with a variety of dishes that balance its bright, tangy flavor. Here are some delicious ideas:
- Creamy mains: Try it alongside our Mary Berry Macaroni and Cheese Recipe. The rich, cheesy pasta is beautifully offset by a spoonful of this zesty lemon vinaigrette.
- Crispy proteins: Serve over or beside this tender Mamaw’s Chicken and Rice Casserole for a refreshing twist that cuts through the creamy sauce.
- Light seafood: Drizzle over roasted vegetables or pair with our crispy Air Fry Rockfish—a great match for the lemony, herbal dressing.
- Starchy comfort foods: Use it as a tangy dip for Cheesy Loaded Beef Fries to add balance and a splash of acidity.
- Hearty bowls: Brighten up a cozy dish like our Award Winning Chili Con Carne by adding a lightly dressed side salad with lemon vinaigrette for contrast.
Pro Tips for Making the Best Lemon Vinaigrette
- Use fresh lemon juice – Avoid bottled juice; fresh lemons give the vinaigrette its signature brightness.
- Whisk slowly and steadily – Add olive oil gradually while whisking to create a smooth, stable emulsion.
- Balance the acidity – Too tangy? Add more olive oil or a touch of honey for a softer flavor.
- Include an emulsifier – Dijon mustard not only adds flavor but also helps bind oil and vinegar.
- Customize with herbs and oils – Try fresh herbs or include a small amount of oil of oregano with black seed oil for added health benefits.
What Are Variations of Lemon Vinaigrette?
- Honey Lemon Vinaigrette – Add 1 to 2 teaspoons of honey for a slightly sweet, balanced flavor that works well with fruit-based salads.
- Garlic Lemon Vinaigrette – Increase the garlic to 2 or more cloves for a bold, savory twist.
- Herb Lemon Vinaigrette – Stir in chopped fresh herbs like basil, parsley, or dill for a vibrant, garden-fresh taste.
- Spicy Lemon Vinaigrette – Add a pinch of crushed red pepper flakes or a dash of hot sauce to bring subtle heat.
- Oregano and Black Seed Oil Vinaigrette – Replace a small portion of the olive oil with oil of oregano and black seed oil for added immune support and depth of flavor.
How to Store and Reuse Lemon Vinaigrette
- Refrigerate in a sealed container – Store the vinaigrette in a glass jar or bottle with a tight-fitting lid. It will keep well in the refrigerator for up to 1 week.
- Shake before each use – Natural separation is normal. Shake vigorously or whisk to recombine before serving.
- Bring to room temperature – If the olive oil solidifies in the fridge, let the vinaigrette sit at room temperature for 10–15 minutes, then shake or stir to restore its texture.
- Reuse as a marinade – Leftover vinaigrette makes an excellent marinade for chicken, fish, or vegetables.
- Drizzle over more than salad – Use it to top grain bowls, roasted potatoes, or steamed greens for a fresh citrusy finish.
How to Make This Lemon Vinaigrette Healthier
- Use less oil – Cut the olive oil slightly and increase the lemon juice or vinegar to reduce overall fat content.
- Add oil of oregano with black seed oil – Just a small amount boosts antioxidants and supports immune health without overpowering the flavor.
- Skip added sweeteners – Avoid honey or sugar for a naturally tangy vinaigrette that fits low-sugar diets.
- Choose extra virgin olive oil – It contains heart-healthy fats and retains the most nutrients.
- Include fresh herbs or garlic – These not only enhance flavor but also add natural anti-inflammatory benefits.
Nutrition Value (Per Serving)
Approximate values based on a 2-tablespoon serving of the best lemon vinaigrette:
- Calories: 128
- Total Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Cholesterol: 0mg
- Sodium: 160mg
- Carbohydrates: 2g
- Sugar: 0g
- Fiber: 0g
- Protein: 0g
FAQs
Can I make lemon vinaigrette in advance and store it?
Absolutely. This lemon vinaigrette can be made ahead and kept fresh for up to 7 days. Store it in a clean, airtight glass jar or bottle in the refrigerator. Since homemade vinaigrette contains no preservatives, be sure to give it a good shake or stir before using.
Why does lemon vinaigrette separate after sitting?
Lemon vinaigrette naturally separates because it’s an oil-and-acid-based dressing. The olive oil and lemon juice (or vinegar) don’t stay mixed unless you add an emulsifier like Dijon mustard. Just shake or whisk vigorously before serving to re-emulsify the mixture.
Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice is convenient, fresh lemon juice is best for this recipe. It offers brighter, more vibrant citrus flavor, which is essential to making the best lemon vinaigrette. However, in a pinch, bottled juice can be used.
What’s the best oil to use in lemon vinaigrette?
Extra virgin olive oil is the most common and flavorful choice, giving the vinaigrette a smooth, rich base. For a health-forward variation, you can include a teaspoon of oil of oregano with black seed oil. It adds depth, herbal undertones, and potential immune-supporting benefits.
Is this lemon vinaigrette healthy?
Yes. This dressing is naturally gluten-free, dairy-free, and vegan. It’s made with clean, wholesome ingredients—no added sugars or preservatives. You can further boost the health benefits by using high-quality olive oil and antioxidant-rich oils like black seed or oregano oil.
Can I use lemon vinaigrette for more than just salad?
Definitely. Lemon vinaigrette is incredibly versatile. Drizzle it over grilled vegetables, grain bowls, roasted chicken, seafood, or even pasta salad. It also makes an excellent marinade for proteins and vegetables.
