This lemon vinaigrette is bright, tangy, and shake-it-in-a-jar easy — no weird stuff, no blender, just fresh flavor to make your meals sing. Ready in 3 minutes.
If you haven't noticed, I love my vegan dressings and sauces. I use a simple formula highlighted in How to Make Homemade Vegan Sauces (Easy + Fast).
While this dressing is simple and as old as the hills, and I didn't invent anything new, it still follows the formula. Use it to make variations on any of my vegan dressings or sauces, or create your own.
If your salad is sad, this vinaigrette is the pep talk it needs.
It is bright, tangy, and ridiculously simple. No excuses for expensive dressing straight from a bottle. Just fresh lemon juice, good olive oil, and a few pantry pals coming together to make your greens sing.
Just like my Classic French Salad Dressing, this one’s worth making in bulk — it’s not just for salads, it’s for drizzling on everything that isn’t dessert.
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Why You'll Love This Recipe
- Just shake it up in a jar. That’s it. No blender!
- You probably have everything already (go check, I’ll wait).
- It's not just for salads! Drizzle it on grain bowls, Sheet Pan Oven-Roasted Vegetables, or dip your bread in it.
- Make once, use all week.
Ingredients
See the recipe card for quantities and a full list of ingredients.
Variations
- Stir in chopped fresh herbs like basil, dill, or parsley.
- Add a pinch of red pepper flakes or a few drops of hot sauce.
How To Make Easy Lemon Vinaigrette
Just add everything to a mason jar and shake.
Top Tips
- Bottled lemon juice works in a pinch, but fresh gives it that zingy “I’m better than store-bought” vibe.
- A mason jar with a lid makes mixing and storing a breeze.
- If you make it ahead, give it a good shake before serving — separation is natural and happens quickly.
Serving Suggestions
- Salads - drizzle over leafy greens, chopped salads, or massaged kale for a zesty upgrade.
- Pour it on quinoa, farro, or brown rice bowls with veggies and beans for instant flavor.
- Try it over warm roasted carrots, sweet potatoes, or Roasted Brussels Sprouts with Vegan Parmesan.
- Toss it in this chilled pasta side dish, Angel Hair Pasta Salad with tomatoes, cucumbers, and herbs for a bright, no-mayo vibe.
- Grab some crusty bread and go to town.
- A splash inside your hummus wrap or veggie sandwich adds a tangy punch.
Recipe FAQS
Stored in an airtight jar in the fridge, it’ll stay good for up to 1 week. Just give it a shake before using — separation is totally normal.
Got a minute? I'd love for you to comment and rate Easy Lemon Vinaigrette. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Easy Lemon Vinaigrette
Ingredients
- ¼ cup fresh lemon juice about 2 juicy lemons
- ⅓ cup olive oil extra virgin for that peppery finish
- 1 teaspoon maple syrup or agave
- 1 teaspoon Dijon mustard
- 1 clove garlic minced or grated
- ¼ teaspoon salt or to taste
- fresh ground black pepper to taste
- lemon zest optional
Instructions
- In a small bowl or jar, whisk (or shake) together all the ingredients until combined.
- Store in the fridge for up to a week. Shake again before using — separation is natural
Regi Pearce says
Bright, zippy, and so easy — I make a jar every week and put it on everything.
Bob says
Super yummy