This easy Lemon Vinaigrette is light, fresh, and SO flavorful! The perfect way to dress up roasted veggies, potatoes, or any of your favorite salads!

First things first. If you’re not making homemade salad dressings, this is your sign to start! Not only are they easy… and economical… but I love the fact that you can make them EXACTLY the way you want to.

Meaning you choose the ingredients… and the flavors… and most importantly, what to leave out. (Have you ever read the ingredients on most salad dressing labels?!)

Table of Contents

This Lemon Vinaigrette is made with just a handful of simple ingredients and comes together in minutes. It brightens up all your favorite veggies… but you’ll find yourself using in so many other ways, too!

What You’ll Love About This Recipe

Simple ingredients: This vinaigrette is made with just 10 ingredients, most of which you already have on hand!

Easy to make: It’s quick and easy to whip up for all your last minute dressing needs.

Light & flavorful: The flavors are light, fresh, and flavorful! Perfect for spring and summer!

what you’ll need for this recipe

Olive oil – I used 1/2 cup EVOO (extra virgin olive oil). You can substitute a lighter variety or another oil if you prefer.

Red wine vinegar – I added 1/4 cup red wine vinegar to balance out the oil. Substitute white wine vinegar if you prefer.

Lemon juice – I also added 2 Tablespoons lemon juice to give it a bright, lemony flavor. I used fresh lemon juice, but bottled will also work.

Parmesan – I added 2 Tablespoons grated Parmesan cheese for flavor and texture. I used cheese from the shaker, but you could also finely grate fresh cheese.

Sugar – I used 1 Tablespoon granulated sugar to sweeten it up. This is an important ingredient for balancing out the flavors, so you can add less if you’d like, but I wouldn’t suggest omitting it altogether.

Garlic – I added 2 cloves of fresh garlic for additional flavor. Substitute 1/2 teaspoon garlic powder if you’re not a fan of the fresh garlic flavor.

Dijon – I also added 1 teaspoon dijon mustard for flavor and emulsification. Feel free to add more if you’d like.

Seasonings – I seasoned the vinaigrette with 1/2 Tablespoon dried oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon crushed red pepper flakes. Omit the red pepper if desired.

how to make lemon vinaigrette

Combine ingredients. Combine all ingredient EXCEPT FOR olive oil in a small food processor or blender. You can also use a handheld immersion blender.

Blend well. Blend on medium speed, slowly adding the olive oil to emulsify. Blend until fully combined.

If you don’t have access to these tools, you can use a mixing bowl and a whisk. Simply add the olive oil slowly while whisking vigorously to emulsify.

storage tips

This vinaigrette can be stored in an airtight container for 14 days. I like keeping mine in a tall glass jar so it’s easy to shake up before using. *NOTE: if the oil solidifies in the refrigerator, bring it back to room temperature either by setting it on the counter for 15-20 minutes OR by microwaving for just a few seconds.

what goes with lemon vinaigrette dressing?

As I mentioned, this Lemon Vinaigrette is incredibly versatile! It’s delicious on any of your favorite salads, of course, but it’s also a flavorful addition to sandwiches, roasted vegetables, or potatoes. AND… it makes the perfect marinade! These are some of our favorite ways to use it:

More Salad Dressing Recipes

Looking for more delicious homemade dressing recipes? Be sure to try these favorites: