Bright, zesty homemade lemon vinaigrette salad dressing made with fresh lemon juice, olive oil, and simple pantry staples. Perfect for salads, veggies, and grilled proteins – ready in minutes!
You know that moment when you open your fridge, grab a bag of greens, and realize you’re out of salad dressing? Yeah, I’ve been there more times than I’d like to admit. But here’s the thing – you probably don’t even need store-bought dressing anymore. This homemade lemon vinaigrette salad dressing is about to become your new best friend in the kitchen.
I’ll never forget the first time I made this. I was hosting a last-minute dinner party (classic me), panicking because I’d forgotten to grab dressing at the store.
My mom called and said, “Just make it yourself – lemon, olive oil, done.” I thought she was crazy, but desperate times, right? Ten minutes later, I had the most incredible lemon juice and olive oil dressing drizzled over my salad, and my guests literally asked for the recipe.
The best part? This salad dressing with olive oil takes about five minutes to whisk together, uses ingredients you probably already have, and tastes a million times better than anything in a bottle. Plus, you know exactly what’s going into it – no weird preservatives or ingredients you can’t pronounce.
Table of Contents
Why You’ll Love This Lemon Vinaigrette
This isn’t just another salad dressing recipe – it’s the one you’ll memorize and make on repeat. The lemon juice and oil dressing is bright and tangy without being too acidic, and the olive oil gives it this silky, luxurious texture that coats every leaf perfectly.
I love how versatile it is, too. Sure, it’s amazing on greens, but I’ve also used it to marinate chicken, drizzle over roasted vegetables, and even toss with pasta salad.
What really sets this apart is the freshness. Freshly squeezed lemon juice makes all the difference – it’s brighter, more vibrant, and just tastes like sunshine in a bowl. And if you’ve got fresh herbs on hand, tossing in some oregano or thyme takes it to the next level.

Homemade Lemon Vinaigrette Salad Dressing
Equipment
- small bowl
- Whisk
- Jar with tight lid
Ingredients
The Base
- ⅓ cup extra virgin olive oil
The Bright Stuff
- 1/4-1/3 cup lemon juice, freshly squeezed about 2 lemons
The Flavor Boosters
- 2 cloves garlic minced
- 1 teaspoon dried oregano or thyme
The Seasonings
- ¼ teaspoon salt
- freshly ground pepper to taste
The Optional Sweet Touch
- 1 tablespoon honey or sugar optional
Instructions
- Grab a small bowl and add your minced garlic, dried herbs, salt, and pepper. Squeeze in that gorgeous fresh lemon juice (and if a seed falls in, no judgment – just fish it out). Now pour in your olive oil, grab a whisk, and start whisking everything together until it’s combined.
- Alternately, to help emulsify the vinaigrette and keep it from separating, whisk together everything except the olive oil – so your lemon juice, garlic, herbs, salt, pepper, and honey if you’re using it.
- Slowly drizzle in the olive oil while whisking continuously. Keep whisking as you pour, and you’ll see the mixture start to thicken and emulsify. It’ll look creamy and smooth, almost like a thin mayonnaise.
- Store in refrigerator up to a week. You may need to whisk again before use. If it has solidified, let it first come to room temperature for about 30 minutes. Use on salads and vegetables, and fish and chicken.
Notes
Ingredients You’ll Need
Here’s what you’ll need to whip up this gorgeous homemade lemon vinaigrette salad dressing. I’ve organized everything in a simple table so you can see exactly what’s going in:

| Ingredient Category | What You’ll Need | Why It Matters |
|---|---|---|
| The Base | 1/3 cup extra virgin olive oil | This creates that silky, smooth texture. Use good quality olive oil – you’ll taste the difference! |
| The Bright Stuff | 1/4-1/3 cup fresh lemon juice (about 2 lemons) | Fresh is key here. Bottled lemon juice just doesn’t have the same zing. |
| The Flavor Boosters | 2 garlic cloves, minced, 1 teaspoon dried oregano or thyme | These add depth and that classic Mediterranean vibe we’re going for. |
| The Seasonings | 1/4 teaspoon salt, freshly ground pepper to taste | Simple but essential. Don’t skip the fresh pepper – it adds a nice kick! |
| The Optional Sweet Touch | 1 tablespoon honey or sugar (optional) | This balances the acidity if you prefer a slightly sweeter dressing. I usually add it! |
A quick note on the lemon juice and olive oil dressing ratio – I usually start with 1/4 cup of lemon juice and adjust from there. If you love things super tangy, go for the full 1/3 cup. And honestly? Taste as you go. That’s the beauty of making your own salad dressing with olive oil – you’re in complete control.
How to Make Lemon Vinaigrette (Step-by-Step)
Alright, let’s make some magic happen. This is so simple, you’ll wonder why you ever bought dressing in the first place.
The Quick Method
Grab a small bowl and add your minced garlic, dried herbs, salt, and pepper. Squeeze in that gorgeous fresh lemon juice (and if a seed falls in, no judgment – just fish it out). Now pour in your olive oil, grab a whisk, and start whisking everything together until it’s combined.
That’s it. Seriously. You just made homemade lemon vinaigrette salad dressing in like two minutes. The ingredients will naturally blend together, creating this beautiful, sunny yellow dressing that’s ready to go.

The Fancy Emulsified Method
Want to get a little fancy? This method keeps your lemon juice and oil dressing from separating as quickly, which is great if you’re making it ahead. Start by whisking together everything except the olive oil – so your lemon juice, garlic, herbs, salt, pepper, and honey if you’re using it.
Now here’s the key: slowly (and I mean slowly) drizzle in the olive oil while whisking continuously. It’s kind of meditative, honestly. Keep whisking as you pour, and you’ll see the mixture start to thicken and emulsify. It’ll look creamy and smooth, almost like a thin mayonnaise.
This creates a more stable dressing that stays mixed longer, but don’t stress if it separates in the fridge. That’s totally normal with any salad dressing with olive oil. Just give it a good shake or whisk before using, and you’re golden.
Expert Tips for the Best Results
I’ve made this lemon juice and olive oil dressing approximately a million times (okay, maybe not a million, but close), and here are some things I’ve learned along the way.
Use room temperature ingredients. If your olive oil is cold, it can solidify and make the dressing thick and clumpy. Just let everything sit out for about 20 minutes before mixing. Trust me on this one – I learned the hard way.
Adjust the lemon to your taste. Some people love a super bright, acidic dressing, while others prefer it milder. Start with less lemon juice and add more if needed. You can always add more, but you can’t take it away!
Fresh garlic is non-negotiable. I know, I know – mincing garlic is kind of a pain. But jarred minced garlic or garlic powder just doesn’t give you that fresh, punchy flavor. If you’re really in a hurry, use a microplane to grate it. Game changer.
Don’t skip the honey. Even if you don’t want a sweet dressing, a tiny bit of honey (or sugar) balances out the acidity and rounds out all the flavors. It’s the secret ingredient that makes people go “wow, what’s in this?”

Delicious Variations to Try
Once you’ve mastered the basic homemade lemon vinaigrette salad dressing, the world is your oyster. Or your salad. You know what I mean.
Creamy Lemon Vinaigrette: Whisk in 2 tablespoons of Greek yogurt or sour cream for a creamy version. It’s amazing on creamy pasta salad or as a veggie dip.
Herb-Packed Version: Swap the dried herbs for 2 tablespoons of fresh herbs like basil, parsley, or dill. This takes the salad dressing with olive oil to a whole new level. I especially love fresh dill in the summer!
Dijon Lemon Dressing: Add 1 teaspoon of Dijon mustard for a tangy kick that also helps with emulsification. This is my go-to for heartier salads with grains or beans.
Mediterranean Style: Add a pinch of red pepper flakes and swap oregano for za’atar or Italian seasoning. Perfect for drizzling over a classic pasta salad or grilled vegetables.
Troubleshooting Common Issues
My dressing separated in the fridge. Totally normal! Olive oil solidifies when cold, so your lemon juice and oil dressing will naturally separate. Just let it sit at room temperature for 30 minutes, then shake or whisk it back together.
It’s too acidic. Add a bit more olive oil or a touch more honey to balance it out. You can also add a tiny pinch of baking soda (seriously, just a tiny pinch) to neutralize some of the acid.
The garlic is too strong. Raw garlic can be pretty intense. If you find it overpowering, use just one clove instead of two, or let the dressing sit in the fridge for a day – the flavors mellow out over time.
It’s too thick. Add a tablespoon of water or more lemon juice to thin it out. Sometimes I add a splash of white wine vinegar for extra tang.
How to Use Your Lemon Vinaigrette
This versatile lemon juice and olive oil dressing isn’t just for salads (though it’s incredible on a simple mixed green salad, obviously). I use it on literally everything.
Drizzle it over roasted vegetables – asparagus, Brussels sprouts, and carrots are my favorites. Toss it with pasta salad with Italian dressing for a lighter, brighter version. Use it as a marinade for chicken or fish before grilling. I’ve even whisked it into quinoa or couscous while it’s still warm for extra flavor.
My favorite? Tossing it with a quick Italian pasta salad loaded with cherry tomatoes, mozzarella, and fresh basil. The bright lemon flavor just makes everything taste fresher and more alive.
Storage and Make-Ahead Tips
Here’s what you need to know about keeping your homemade lemon vinaigrette salad dressing fresh and delicious:
| Storage Method | How Long It Lasts | Important Notes |
|---|---|---|
| Refrigerator | Up to 1 week | Store in an airtight container or jar with a tight lid. Glass jars work best! |
| Room Temperature | 2-3 hours max | Only if you’re serving it immediately. Don’t leave it out longer due to the fresh garlic. |
| Freezing | Not recommended | Olive oil doesn’t freeze well and the texture will be off when thawed. |
Before using refrigerated dressing, let it sit at room temperature for about 30 minutes. If it’s solidified (totally normal with olive oil!), you can also run the jar under warm water for a minute to help it loosen up. Then give it a good shake or whisk, and it’s ready to drizzle.
No-waste kitchen tip: Got leftover lemon halves after juicing? Toss them in your garbage disposal with some ice cubes for a fresh, clean scent. Or freeze the zest for baking later!
Nutrition Information
Here’s the approximate nutritional breakdown per 2-tablespoon serving of this salad dressing with olive oil:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 120-130 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Sodium | 75mg |
| Carbohydrates | 2g |
| Sugar | 1.5g (if using honey) |
| Protein | 0g |
Keep in mind these are estimates and will vary depending on the exact ingredients you use. The good news? This lemon juice and olive oil dressing is naturally vegan (if you skip the honey or use maple syrup instead), gluten-free, and packed with heart-healthy fats from the olive oil.
Homemade Lemon Vinaigrette Salad Dressing FAQs
Can I use bottled lemon juice instead of fresh?
You technically can, but I really don’t recommend it. Fresh lemon juice has this bright, vibrant flavor that bottled stuff just can’t match. Plus, lemons are usually pretty cheap, and two lemons will give you exactly what you need for this homemade lemon vinaigrette salad dressing.
What’s the best olive oil to use?
Go for extra virgin olive oil – it has the best flavor. You don’t need to buy the fanciest bottle in the store, but avoid anything labeled “light” or “pure” olive oil, as they’re more processed and won’t give you that rich, fruity taste.
Can I make this without garlic?
Absolutely! The garlic adds a nice punch, but if you’re not a fan or have digestive issues with raw garlic, just leave it out. You can add a tiny bit of garlic powder instead (like 1/8 teaspoon) for a milder flavor.
Why does my dressing taste bitter?
This usually happens if you used too much lemon pith (the white part) or if your olive oil is too peppery or low quality. Make sure you’re only squeezing the juice, not pressing the rind, and try a different olive oil next time.
There you have it – the easiest, most delicious homemade lemon vinaigrette salad dressing you’ll ever make. Once you try making your own salad dressing with olive oil, those store-bought bottles are going to seem pretty boring. The fresh flavors, the control over ingredients, and the fact that you can whip it up in five minutes? Yeah, there’s no going back.
I’d love to hear how yours turns out! Make this recipe, snap a photo, and share it on Pinterest so other home cooks can discover it too. And if you try any of the variations or have your own twists, drop a comment and let me know. Happy whisking, friends!
Lemon Vinaigrette