Barefoot Contessa’s Zesty Lemon Vinaigrette Dressing Recipe

Lemon vinaigrette dressing is the quick, homemade flavor upgrade your salads are missing. With just a few pantry staples—fresh lemon juice, quality olive oil, and a pinch of seasoning—you’ll have a tangy, refreshing dressing ready in minutes. This zesty vinaigrette brightens up leafy greens, grilled vegetables, and even proteins like chicken or fish. It’s light, vibrant, and versatile—just how a perfect dressing should be.

Why You’ll Love This Lemon Vinaigrette Dressing

• 🍋 Citrus-forward flavor that brings salads to life
• 🕒 Made in 5 minutes with 4 ingredients
• 🥗 Pairs with everything: greens, grain bowls, roasted veggies
• 💧 No preservatives, no added sugar
• 🧴 Stores well for up to 5 days in the fridge

Ingredients

• ¼ cup freshly squeezed lemon juice (from ~2 lemons)
• ½ cup extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Optional: ½ tsp Dijon mustard or 1 tsp lemon zest for extra kick

Instructions

1. Combine Ingredients
   In a small bowl or mason jar, pour in lemon juice and olive oil.
2. Add Seasoning
   Sprinkle in salt and pepper. Add Dijon mustard or lemon zest if using.
3. Whisk or Shake
   Whisk vigorously or shake sealed jar until emulsified and creamy.
4. Taste and Adjust
   Sample and tweak seasoning as needed. More salt? More lemon? Make it yours.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 4 (about ¾ cup total)
• Estimated Cost: $1–2

Nutrition Facts (Per Serving – ~2 tbsp)

• Calories: 150
• Fat: 17g
• Carbs: 1g
• Sugar: 0g
• Protein: 0g
• Sodium: 240mg

Tips & Variations

🍋 Make It More Flavorful:

• Add 1 tsp honey for a sweet-tart balance
• Mix in chopped herbs like basil, dill, or parsley
• Swap lemon for lime or orange juice for a citrus twist

🫙 Storage Tips:

• Keep refrigerated in a sealed container for up to 5 days
• Shake well before each use to re-emulsify
• Avoid storing at room temperature long-term

FAQs

Can I use bottled lemon juice?
Fresh is best. Bottled often lacks brightness and can taste dull.

Can I use avocado oil instead of olive oil?
Yes! It’ll give a milder flavor and still emulsify beautifully.

What greens go best with lemon vinaigrette?
Spring mix, arugula, kale, spinach, or romaine — all are excellent.

Is this dressing vegan and gluten-free?
Yes! Just be sure to check your mustard if adding.

Can I make it in a blender?
Absolutely. Use a blender or immersion blender for a super creamy texture.

Lemon Vinaigrette Dressing

This 5-minute lemon vinaigrette is a fresh, tangy dressing perfect for salads, vegetables, and light Mediterranean meals.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Condiment

Cuisine American

Servings 4

Calories 150 kcal

Equipment

• – Small mixing bowl or mason jar
• – Whisk or fork
• Measuring spoons

Ingredients

  

• – ¼ cup freshly squeezed lemon juice
• – ½ cup extra virgin olive oil
• – 1 tsp kosher salt
• – ½ tsp freshly ground black pepper
• – Optional: ½ tsp Dijon mustard or 1 tsp lemon zest

Instructions

 

• Combine lemon juice and olive oil in a bowl or jar.
• Add salt, pepper, and any optional ingredients.
• Whisk vigorously or shake until well combined.
• Taste and adjust seasoning. Serve immediately or store chilled.

Notes

– Use fresh lemon juice for best flavor
– Add herbs or honey for variations
– Store in fridge for up to 5 days

Keyword lemon vinaigrette dressing

Conclusion

This lemon vinaigrette dressing is a must-have for anyone who loves simple, fresh flavors. It’s incredibly easy to make and instantly elevates anything it touches—from salads to grilled veggies and beyond. Once you taste it, you’ll wonder why you ever bought the bottled kind.

Try it on your next [grilled vegetable platter], over [Mediterranean quinoa salad], or as a marinade for [roasted chicken thighs] — and taste the difference a homemade vinaigrette makes.