I wrote down my Simple Lemon Vinaigrette using only pantry staples and one little trick that makes it come together in under five minutes.

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I’ve been making this vinaigrette for years and it still surprises me how a drizzle of extra virgin olive oil and a spoonful of Dijon mustard can wake up any bowl, it’s bright and tangy yet never fussy. I always stash it as my quick go-to when a salad needs personality, and somehow it makes even plain greens feel deliberate.

I call it my little Vinaigrette Dressing Recipe secret that sneaks into my weekly rotation, and it shows up under Easy Salad Dressing Recipes in my notes. Once you taste it you’ll start wondering what else you can toss it on.

Ingredients

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Extra virgin olive oil: heart healthy fat, adds smooth mouthfeel and fruity notes.
Red wine vinegar: bright acidic zip, it cuts richness and makes dressings tangy.
Dijon mustard: emulsifier that thickens, gives kinda spice and sharp savory depth.
Honey or maple syrup: adds a touch of sweet, balances acid and rounds flavor.
Garlic: pungent, adds savory bite and aroma, raw gives a bright punch.
Shallot: mild oniony note, delicate crunch and subtle sweetness when minced fine.
Kosher salt and pepper: essential seasoning, salt enhances, pepper lends warm background spice.

Ingredient Quantities

6 tbsp extra virgin olive oil

2 tbsp red wine vinegar (or white wine vinegar or apple cider vinegar)

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 small garlic clove minced (or 1/4 tsp jarred garlic)

1 tbsp finely minced shallot (optional)

1 tsp fresh lemon juice (optional)

1/4 tsp kosher salt (or table salt)

1/8 tsp freshly ground black pepper

1-2 tsp warm water (optional)

How to Make this

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1. Put in a small bowl or jar: 2 tbsp red wine vinegar (or white wine or apple cider), 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 small garlic clove minced (or 1/4 tsp jarred), 1 tbsp finely minced shallot (optional), 1 tsp fresh lemon juice (optional), 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.

2. Whisk those together until the mustard and honey dissolve and it looks smooth.

3. While whisking constantly, slowly pour in 6 tbsp extra virgin olive oil in a thin steady stream to emulsify. Or just add the oil to the jar, screw on the lid and shake like crazy for 30 to 60 seconds.

4. If the dressing feels too thick or heavy, whisk in 1 to 2 tsp warm water, one teaspoon at a time, until it pours the way you want.

5. Taste it and adjust: add a little more salt if bland, a splash more vinegar or lemon for tang, or a tad more honey if it’s too sharp.

6. Let it sit at room temp for 10 to 15 minutes so the flavors meld, or chill for 30 minutes for a milder bite, but bring it back to room temp before serving so the olive oil isnt too solid.

7. Just before using give it a final whisk or shake to re-emulsify.

8. Drizzle over your salad and toss, dont drown the greens.

9. Store leftovers in a sealed jar in the fridge for up to 1 week, and shake well before each use.

Equipment Needed

1. Small bowl or glass jar with a tight lid, you can mix in it and shake to emulsify
2. Small whisk (or a fork if you dont feel like digging out the whisk)
3. Measuring spoons (tsp and 1 tbsp) to get the vinegar, mustard, honey and oil right
4. Tablespoon or small liquid measure for the 6 tbsp olive oil (or just use the tbsp measure six times)
5. Small sharp knife and cutting board for the garlic and shallot
6. Garlic press or microplane, optional but handy for super fine garlic
7. Teaspoon or tasting spoon for adjustments while you tweak the flavor
8. Large salad bowl and tongs or salad servers to toss and serve the greens

FAQ

Can I swap the olive oil for another oil? Yes, you can use avocado, walnut or a neutral oil like grapeseed but extra virgin olive oil gives the best flavor. If you pick a lighter oil the dressing will taste milder so taste and adjust.

What vinegar should I use if I dont have red wine vinegar? White wine vinegar or apple cider vinegar work fine, just know each one tastes a bit different. Apple cider is fruitier, white wine is cleaner, red wine is tangier, so tweak the honey or lemon to balance.

Do I need the Dijon mustard and honey? You dont need them, but mustard helps hold the oil and vinegar together, and honey or maple syrup smooths the sharpness. Skip them if you like a very simple vinaigrette, but it wont emulsify as easily.

How do I get a creamy, well mixed vinaigrette? Whisk very vigorously, or shake everything in a jar with a tight lid, or blitz briefly in a blender. Adding 1 to 2 teaspoons warm water can help it come together and feel silkier.

How long can I store it and how should I keep it? Keep it in a sealed jar in the fridge up to one week. The oil may solidify a bit, just let it sit at room temp for a few minutes and shake or whisk before serving. Fresh garlic or shallots can shorten shelf life so use sooner.

How do I adjust seasoning and acidity? Always taste as you go. If it’s too sharp add a little more oil or a pinch more honey, if too flat add a splash more vinegar or lemon, and add salt in small pinches until it sings. You'll get the ratio right quick with practice.

Vinaigrette Salad Dressing Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil for similar fruitiness and higher heat tolerance, grapeseed oil for a neutral flavor, or walnut oil for a nutty note, use the same amount
Red wine vinegar: use white wine vinegar or apple cider vinegar for bright acidity, sherry vinegar for deeper flavor, or fresh lemon juice if you want citrusy tang instead
Dijon mustard: try whole grain mustard for texture, yellow mustard in a pinch, or 1/4 tsp dry mustard whisked with a little water to mimic Dijon
Honey or maple syrup: sub agave nectar or simple syrup for sweetness, use date syrup for richer caramel notes, or leave out and add a tiny extra pinch of salt to balance

Pro Tips

1) Emulsify like a pro: get the mustard and acid really smooth first, then add the oil slowly while whisking or use an immersion blender for an instant, rock-solid emulsion. If you dont have time, a jar and a fierce shake works too, just shake longer than you think.

2) Tame the garlic and shallot: mince them super fine or grate the garlic on a microplane so you dont get big bites of raw punch, and let the dressing sit a bit so the sharpness softens. Roasting one clove first gives a sweeter, deeper flavor if you want something milder.

3) Balance by tasting, not measuring: start light on salt and sweet, then tweak a little at a time until it sings. If it feels heavy, add a tiny splash of warm water or more acid instead of just more oil, that keeps the dressing bright not greasy.

4) Make it smarter to store and use: keep it in a small jar so you can shake it before each use, and if the olive oil firms in the fridge, bring it back to room temp and shake to recombine. Want a creamier version for sandwiches or slaws, blitz it longer or add an extra teaspoon of mustard to stabilize it.

Vinaigrette Salad Dressing Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I wrote down my Simple Lemon Vinaigrette using only pantry staples and one little trick that makes it come together in under five minutes.

Servings

servings

Calories

kcal

Equipment: 1. Small bowl or glass jar with a tight lid, you can mix in it and shake to emulsify
2. Small whisk (or a fork if you dont feel like digging out the whisk)
3. Measuring spoons (tsp and 1 tbsp) to get the vinegar, mustard, honey and oil right
4. Tablespoon or small liquid measure for the 6 tbsp olive oil (or just use the tbsp measure six times)
5. Small sharp knife and cutting board for the garlic and shallot
6. Garlic press or microplane, optional but handy for super fine garlic
7. Teaspoon or tasting spoon for adjustments while you tweak the flavor
8. Large salad bowl and tongs or salad servers to toss and serve the greens

Ingredients

6 tbsp extra virgin olive oil
2 tbsp red wine vinegar (or white wine vinegar or apple cider vinegar)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small garlic clove minced (or 1/4 tsp jarred garlic)
1 tbsp finely minced shallot (optional)
1 tsp fresh lemon juice (optional)
1/4 tsp kosher salt (or table salt)
1/8 tsp freshly ground black pepper
1-2 tsp warm water (optional)

Directions

Put in a small bowl or jar: 2 tbsp red wine vinegar (or white wine or apple cider), 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 small garlic clove minced (or 1/4 tsp jarred), 1 tbsp finely minced shallot (optional), 1 tsp fresh lemon juice (optional), 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.
Whisk those together until the mustard and honey dissolve and it looks smooth.
While whisking constantly, slowly pour in 6 tbsp extra virgin olive oil in a thin steady stream to emulsify. Or just add the oil to the jar, screw on the lid and shake like crazy for 30 to 60 seconds.
If the dressing feels too thick or heavy, whisk in 1 to 2 tsp warm water, one teaspoon at a time, until it pours the way you want.
Taste it and adjust: add a little more salt if bland, a splash more vinegar or lemon for tang, or a tad more honey if it’s too sharp.
Let it sit at room temp for 10 to 15 minutes so the flavors meld, or chill for 30 minutes for a milder bite, but bring it back to room temp before serving so the olive oil isnt too solid.
Just before using give it a final whisk or shake to re-emulsify.
Drizzle over your salad and toss, dont drown the greens.
Store leftovers in a sealed jar in the fridge for up to 1 week, and shake well before each use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.