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lemon olive oil salad dressing

Lemon Olive Oil Salad Dressing

A bright, zesty homemade vinaigrette that pairs fresh lemon juice with quality olive oil for a versatile dressing perfect for salads and beyond.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Classic Vinaigrettes
Cuisine: Mediterranean
Calories: 82
Ingredients Equipment Method Notes

Ingredients
  

Basic Dressing
  • 1/4 cup extra-virgin olive oil good quality for best flavor
  • 2 tablespoons fresh lemon juice approximately 1 medium lemon
  • 1 teaspoon lemon zest from an organic lemon if possible
  • 1 clove garlic minced
  • Salt and freshly ground black pepper to taste
Optional Add-ins
  • 1/2 teaspoon Dijon mustard helps with emulsification
  • 1/2 teaspoon honey or maple syrup balances acidity
  • 1 teaspoon fresh herbs thyme, oregano, or basil
  • 1 pinch red pepper flakes for heat

Equipment

  • Mixing bowl
  • Whisk
  • Glass jar with lid

Method
 

  1. In a medium bowl, combine the fresh lemon juice, lemon zest, and minced garlic. If using Dijon mustard, add it now. Let sit for 1-2 minutes.
  2. Slowly drizzle the extra-virgin olive oil into the lemon mixture while whisking continuously until emulsified.
  3. Season with salt and freshly ground black pepper to taste.
  4. If using, add optional ingredients like honey or maple syrup, herbs, or red pepper flakes.
  5. Taste and adjust seasoning if needed. Add more lemon juice for acidity or olive oil for richness.
  6. Transfer to a sealed glass jar for storage or use immediately.

Notes

  • For best results, use freshly squeezed lemon juice rather than bottled.
  • Room temperature lemons yield more juice - microwave cold lemons for 10-15 seconds before juicing.
  • Dressing will keep in the refrigerator for up to one week.