Herby Lemon Vinaigrette: Simple, Zesty, and Better Than Bottled

Herby Lemon Vinaigrette first happened when I was in a pinch. Dinner was ready—just a simple salad of greens and sliced almonds—but we had no dressing. I wasn’t about to run to the store, so I grabbed a lemon, poured some olive oil, added a little mustard and chopped herbs, and crossed my fingers.

The result wasn’t just good—it was game-changing. Even my partner paused mid-bite to ask, “Did you make this dressing?” That moment sealed it. Herby Lemon Vinaigrette wasn’t just an accident. It was a keeper.

Herby Lemon Vinaigrette Became My Weekly Ritual

Every Sunday now, I prep a batch of Herby Lemon Vinaigrette while I’m chopping veggies or boiling eggs. It’s the kind of recipe that feels small but makes meals shine. I drizzle it over vegetable barley soup for an extra layer of brightness, and it wakes up a fruit salad with just the right touch of tang.

I love how the herbs shift with the seasons—dill in spring, basil in summer, thyme in fall. Lemon is the constant. No matter what’s in my fridge, I always have the bones of this dressing ready to go.

Herby Lemon Vinaigrette Ingredients and Herb Pairings

Herby Lemon Vinaigrette Starts with Just a Few Ingredients

Herby Lemon Vinaigrette sounds fancy, but it couldn’t be easier to make. At its core, it’s just five key ingredients—ones you likely have right now:

• Fresh lemon juice
• Extra virgin olive oil
• Dijon mustard
• Garlic
• Fresh herbs

That’s it. The lemon brings acidity and brightness, while the olive oil adds body and richness. Dijon gives it a creamy texture without dairy, and garlic? Well, it makes everything better. You can whisk it in a bowl or shake it up in a jar. No gadgets required.

What makes this vinaigrette really sing is the balance. Too much lemon and it’s sharp. Too much oil and it feels heavy. The trick is to taste as you go. I like 1 part lemon juice to 2 parts olive oil, plus a teaspoon of mustard and half a clove of finely grated garlic.

If you’re pairing this with something hearty like grilled halibut tacos or lime chicken rice pilaf, consider adding a pinch of red pepper flakes or a splash of white wine vinegar to deepen the flavor.

Herby Lemon Vinaigrette Loves Fresh Herbs

Herby Lemon Vinaigrette is like a blank canvas for your herb garden. Lemon juice pairs beautifully with so many fresh herbs, so it’s easy to customize it to your mood—or what you have.

Here are some herbs that work incredibly well:

• Parsley – light, grassy, and super versatile
• Dill – delicate and slightly sweet, perfect with seafood
• Tarragon – a soft anise flavor that’s amazing with chicken
• Chives – mild oniony bite without the sharpness
• Basil – sweet and peppery, great for summer salads
• Mint – cooling and bright, amazing over grilled veggies

Mix two or three for complexity, or stick to one for clarity. If you’re unsure, start with parsley and chives—they’re hard to mess up and play nicely with most meals.

How to Make Herby Lemon Vinaigrette at Home

Herby Lemon Vinaigrette Step-by-Step Guide

Herby Lemon Vinaigrette takes less than five minutes and zero fancy tools. I like making it in a small mason jar so I can shake, store, and pour from the same container.

Here’s my go-to recipe:

• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/2 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated or minced
• 2 tbsp chopped fresh herbs (parsley + dill is a great combo)
• Salt and freshly cracked pepper, to taste

Instructions:

1. Add lemon juice, mustard, garlic, herbs, salt, and pepper to a small bowl or jar.
2. Slowly whisk in the olive oil until fully emulsified—or just screw on the jar lid and shake it up.
3. Taste and adjust. Want more zing? Add a splash more lemon. Creamier? A touch more mustard.

I’ll often double this batch and use it all week long. It’s especially good over roasted vegetables, warm grains, or a big lunch salad loaded with crunchy toppings like in my broccoli cauliflower salad recipe.

Herby Lemon Vinaigrette Storage and Freshness Tips

Herby Lemon Vinaigrette keeps beautifully in the fridge for up to one week. Since it’s all-natural with no preservatives, freshness matters.

Tips to keep it perfect:

• Store in a glass jar or airtight container.
• Shake before using—oil separation is natural.
• Add herbs just before serving if you want brighter color.
• If the oil solidifies in the fridge, let it sit at room temperature for 10 minutes or place the jar in a warm bowl of water.

I usually prep mine on Sundays and use it throughout the week to dress everything from healthy Mexican Trader Joe’s bowls to leftover grilled chicken.

How to Use Herby Lemon Vinaigrette Every Day

Herby Lemon Vinaigrette isn’t just a salad dressing—it’s a flavor booster for almost everything you eat. Once you start making it, you’ll find yourself reaching for it constantly.

Here are my favorite ways to use it:

• Salads – of course! Whether it’s simple arugula or a hearty grain bowl, this vinaigrette adds brightness without overpowering.
• Roasted veggies – try it over warm sweet potatoes, cauliflower, or carrots.
• Grilled proteins – spoon it over chicken, steak, or fish like frozen salmon in the air fryer for a fresh finish.
• Grains – drizzle it into quinoa, couscous, or farro for instant flavor.
• Dips – stir a few spoonfuls into plain hummus or Greek yogurt for a tangy herb dip.

The acidity of the lemon and the fresh herbs make everything feel lighter, brighter, and more intentional—especially when you’re working with leftovers or plain pantry staples.

Herby Lemon Vinaigrette Beats Bottled Every Time

Herby Lemon Vinaigrette wins against store-bought dressings every single time. Why?

Because it’s:

• Fresh – no preservatives, no stale flavor
• Flexible – swap herbs, adjust acid, control salt
• Affordable – made from ingredients you already have
• Clean – no strange thickeners or sugar bombs

Once you try it, you’ll start to notice just how flat and processed bottled vinaigrettes taste. I found this especially true when using it on simple dishes like gluten-free sourdough bread sandwiches or tossing it into leftover pasta for a quick cold salad.

Homemade vinaigrette makes your meals feel like something special—even when you’ve got five minutes and zero motivation.

FAQ: Herby Lemon Vinaigrette Questions Answered

conclusion

Herby Lemon Vinaigrette is the kind of recipe that lives on your countertop, not hidden in your fridge. It’s zippy, simple, and endlessly useful. Whether you’re dressing a salad, finishing a roast, or reviving leftovers, it makes everything taste like you tried just a little harder—in the best way.

If you try this vinaigrette, let me know how you used it! I’d love to hear if you found a new favorite herb combo or a creative dish to drizzle it on. Want more quick, flavor-packed recipes like Herby Lemon Vinaigrette? I share weekly favorites, kitchen mishaps, and meal ideas on my Facebook page and Pinterest. Come say hi, swap tips, or save your favorites for later!

Herby Lemon Vinaigrette

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A zippy, fresh, and wildly versatile vinaigrette made with lemon juice, olive oil, Dijon mustard, garlic, and your choice of herbs. It’s the kind of dressing that makes every meal pop!

• Author: Ely
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 6 servings 1x
• Category: Sauce
• Method: No Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/2 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated or minced
• 2 tbsp chopped fresh herbs (parsley + dill recommended)
• Salt and freshly cracked pepper, to taste

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Instructions

1. Add lemon juice, mustard, garlic, herbs, salt, and pepper to a small bowl or jar.
2. Slowly whisk in the olive oil until fully emulsified—or just screw on the jar lid and shake it up.
3. Taste and adjust. Add more lemon for extra zing or a bit more mustard for creaminess.
4. Store in a glass jar in the fridge and shake before each use.

Notes

Swap herbs seasonally—dill in spring, basil in summer, thyme in fall. If serving with bold dishes like tacos or rice pilaf, try adding red pepper flakes or white wine vinegar.

Nutrition

• Serving Size: 2 tbsp
• Calories: 180
• Sugar: 0g
• Sodium: 100mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg