Brighten up your next salad with this tangy and sweet homemade Lemon Vinaigrette dressing. This is a fresh, vibrant blend of lemon, apple cider vinegar, and honey. Give it a try and you may never go back to bottled dressings!
We always need good, basic recipes, don’t we? And one of the most basic recipes you can have at hand is a light, fresh citrus vinaigrette.
I’ve always preferred making my own salad dressings anyway – they’re more economical and just plain taste better than commercial ones. Plus, I can have a different dressing any time I want without half-used bottles cluttering up my fridge.
This delicious Lemon Vinaigrette is full of fresh flavors. And not only is it excellent as a salad dressing, I often drizzle it over steamed vegetables (it’s great on asparagus or green beans!), grilled chicken, and even baked or broiled fish.
This versatile recipe takes just 5 minutes to make and can be adapted to almost any citrus you might have on hand. I’ve used it to make orange, tangerine, and even grapefruit vinaigrette (which is perfect with tomato and avocado, by the way!). You’ll love it with a simple salad of tomato, cucumber, and feta cheese.
🛒 Ingredient Notes
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- Apple Cider Vinegar – Along with lemon juice, provides the tart, acidic base for the dressing.
- Honey – Sweetens the dressing just enough without being overpowering.
- Lemon – It wouldn’t be “lemon” vinaigrette without it! The bright, fresh flavor is enhanced by using both the juice and zest of the lemon.
- Extra Virgin Olive Oil – Use a good brand since it’s a major component of the dressing and will be enjoyed without any cooking.
🥄 How to Make Lemon Vinaigrette
For this dressing, choose a juicy lemon with bright yellow, unblemished skin. Zest and juice the lemon.
Mix together the apple cider vinegar, honey, lemon zest, lemon juice, salt, and pepper in a medium bowl. Gradually whisk in the olive oil.
👉 PRO TIP: Because this vinaigrette doesn’t use mustard like a traditional vinaigrette, it won’t emulsify well. Be sure to re-whisk or stir well before serving each time.)
May be stored for up to one week in the refrigerator.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
- ½ cup apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon grated lemon rind
- Juice of a lemon
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup extra virgin olive oil
- Mix together the first six ingredients in a medium bowl.
- Gradually whisk in the olive oil.
- Because this vinaigrette doesn’t use mustard like a traditional vinaigrette, it won’t emulsify well. Be sure to re-whisk or stir well before serving each time.
- May be stored for up to one week in the refrigerator.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 5, 2016. It has been updated with additional information.