I perfected a Simple Lemon Vinaigrette with lemon, olive oil and a touch of mustard that uses only pantry staples yet somehow outshines store‑bought dressings.

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I love a dressing that wakes up a salad without pretending to be fancy, and this one does exactly that. I always reach for extra virgin olive oil and a bit of Dijon mustard because they give that bright tang and smooth mouthfeel that keeps me coming back.

Call it an Easy Lemon Vinaigrette or just stash it under Vinaigrette Dressing Recipe in your notes, but whatever you name it you’ll want to try it on everything. It’s one of those Salad Dressing Recipes Healthy swaps that seems simple but somehow changes a whole weeknight dinner, and I swear it tastes different every time I make it.

Why I Like this Recipe

– I love how bright yet smooth it is, it wakes up boring greens without trying too hard.
– It’s forgiving, I can tweak the sweet or tart balance in seconds and it still turns out great.
– It clings to leaves and roasted veg so nothing gets soggy, my salads stay crisp.
– Leftovers last in the fridge for days so I dont have to make it every time, really handy on busy nights.

Ingredients

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Extra virgin olive oil: Rich in heart healthy monounsaturated fats, adds smooth, fruity body.
Red or white wine vinegar: Tart, low calorie, gives brightness and helps balance richness.
Dijon mustard: Emulsifies dressing, brings sharp savory tang, little carbs and sodium varies.
Honey or maple syrup: Adds mild sweetness and roundness, small amounts of sugars only.
Garlic: Strong, pungent flavor, tiny calorie boost, potential immune benefits when fresh.
Shallot: Subtler onion note, adds mild sweetness and texture, modest fiber and antioxidants.
Lemon juice: Brightens and adds acidity, vitamin C source, keeps flavors lively and fresh.
Fresh herbs: Parsley or chives add color, fresh aroma, tiny vitamins and herbaceous lift.

Ingredient Quantities

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar or white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or pure maple syrup optional

1 small garlic clove, minced or pressed

1 tablespoon finely minced shallot optional

1/4 teaspoon kosher salt or table salt

1/8 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice optional

1 teaspoon chopped fresh parsley or chives optional

How to Make this

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1. In a small bowl or a jar add 1 tablespoon red wine vinegar or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or pure maple syrup if you like it a bit sweet, the 1 small garlic clove minced or pressed, 1 tablespoon finely minced shallot if using, 1/8 teaspoon freshly ground black pepper, 1/4 teaspoon kosher or table salt, and 1 teaspoon fresh lemon juice if you want extra brightness, plus 1 teaspoon chopped fresh parsley or chives if using.

2. Start whisking those ingredients together so the mustard and salt dissolve and the garlic and shallot get distributed.

3. Very slowly drizzle in 3 tablespoons extra virgin olive oil while whisking constantly to make a nice emulsion. If you used a jar instead just put the lid on and shake vigorously while pouring the oil in slowly.

4. If you want an extra smooth, creamy dressing use an immersion blender or a small blender for 5 to 10 seconds, it helps the oil and vinegar bind better.

5. Give it a quick taste then tweak: add a little more salt if it tastes flat, more vinegar or lemon if too mild, or a pinch more honey if too sharp. if its still too strong add a touch more olive oil.

6. Let the dressing sit 5 to 10 minutes at room temperature so the garlic and shallot mellow and the flavors marry.

7. Before dressing your salad whisk or shake again to re-emulsify since oil and vinegar separate after sitting.

8. Store leftovers in a sealed jar in the refrigerator up to 1 week. Bring to room temp and shake well before using because the oil may thicken when cold.

9. Quick hacks: grate the garlic instead of mincing for less bite, use room temperature oil and vinegar so they blend easier, and add an extra 1/2 to 1 teaspoon Dijon if you want a stronger, more stable emulsion.

10. Use this on mixed greens, roasted veggies, or as a quick marinade, and remember taste as you go so it ends up just the way you like it.

Equipment Needed

1. Small bowl or jar with a lid (for mixing and for shaking the dressing)
2. Small whisk (or fork) for making the emulsion
3. Measuring spoons (including a 1 tablespoon measure)
4. Garlic press or paring knife plus a cutting board for mincing garlic
5. Microplane or fine grater (if you want to grate the garlic for less bite)
6. Immersion blender or small countertop blender (optional, for extra smoothness)
7. Small spoon or tasting spoon to adjust seasoning as you go
8. Airtight jar or container for storing leftovers in the fridge

FAQ

Q: How long will this vinaigrette keep in the fridge? A: Kept in a sealed jar it stays good about 5 to 7 days, sometimes up to 10 if you skipped fresh garlic, shallot or lemon. Always refrigerate and give it a good shake before using.

Q: Will the dressing separate and how do I fix it? A: Yes it will separate, that is normal. Just shake the jar hard or whisk it quickly, mustard helps it emulsify but it won’t stay perfectly mixed for long.

Q: Can I change the oil or vinegar or the vinegar to oil ratio? A: Totally. The basic ratio is 3 parts oil to 1 part vinegar, so switch olive oil for avocado, walnut or a lighter oil and try apple cider, white wine or balsamic vinegar. Adjust to taste, balsamic will make it sweeter.

Q: What if the dressing is too tangy or too oily? A: If too tangy add a bit more oil or a little honey/maple syrup, if too oily add a splash more vinegar or lemon juice or even a teaspoon or two of water to thin it out. Taste as you go.

Q: Can I make this ahead for a party? A: Yep, make it up to a week ahead and keep it chilled. Put it in a jar with a lid, shake again just before serving. If you used raw garlic, try to use within 5 days for best safety and flavor.

Q: Any quick flavor hacks to vary the dressing? A: Add a pinch of red pepper flakes, a spoon of finely grated Parmesan, a squeeze more lemon, chopped fresh herbs like parsley or chives, or a tiny bit of anchovy paste for umami. Little tweaks change the whole vibe.

Vinaigrette Salad Dressing Recipe Substitutions and Variations

Extra virgin olive oil: swap 1:1 with avocado oil or grapeseed oil for a lighter, less peppery taste; use walnut oil for a nutty boost but its stronger so still 1:1 if you like that flavor.
Red wine vinegar: swap 1:1 with white wine vinegar or apple cider vinegar; use sherry vinegar for a richer, more complex note but start with about 3/4 the amount and taste.
Dijon mustard: whole grain or yellow mustard work 1:1; if you have no mustard, use 1/2 tsp mayo or 1/4 tsp dry mustard to help the dressing emulsify.
Honey: substitute 1:1 with pure maple syrup, agave nectar, or a simple sugar syrup; maple gives a slightly deeper, woodsy sweetness.

Pro Tips

1) Warm the oil a little before you mix, it blends way easier than cold oil so your dressing wont seize up; you can set the bottle in warm water for a few minutes.

2) If you want a foolproof, silky emulsion add an extra teaspoon of Dijon or blitz it with an immersion blender, youll get longer staying power and a nicer mouthfeel.

3) To tame raw garlic/shallot bite grate the garlic fine or mince extra small, then let the dressing rest 5 to 10 minutes so the sharpness softens, or use roasted garlic for a mellow sweeter flavor.

4) Taste as you go and adjust in tiny increments, its easier to fix with a little more oil for mellowing, a splash more vinegar or lemon for brightness, or a pinch of honey for balance; always shake or whisk again before serving because it separates in the fridge.