This super easy lemon herb vinaigrette is packed with bright lemon flavor and fresh chives. It's perfect for a simple salad, a big dinner salad, or even using for a marinade or topping for proteins like chicken, fish, and shrimp.
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Easy Lemon Vinaigrette
Homemade dressings are very easy to make, and taste so much better than store-bought. I love that you can control exactly what goes into your dressing and make it your own. Homemade salad dressings usually last about a week in the fridge, so they're great for meal prepping for the week.
In this lemon-herb vinaigrette, fresh lemons add acidity while fresh chives add a subtle oniony herbaceous flavor. My mom makes this dressing every week, and my dad said it can even make cardboard taste good!
I like using this dressing on a simple green side salad, or with Kale Fennel Fig salad. If you want to try more homemade dressings, check out Grapefruit Vinaigrette (one of my favorites), Dill Mustard Dressing or Spicy Cashew Dressing.
Why this recipe works
- It’s versatile. This recipe isn't only for salads! You can use this simple lemon vinaigrette as a marinade, and pasta salad, or drizzle it over roasted vegetables.
- Simple ingredients. This recipe only requires five simple and fresh ingredients.
- It’s fast. This lemon herb vinaigrette is ready in about 5 minutes!
- Homemade dressings are the best! Making your own salad dressing and vinaigrettes always taste way better than store-bought, and aren't filled with preservatives.
Ingredients
Olive oil - Use good quality extra-virgin olive oil when making homemade dressings, as you will really taste the flavor.
Fresh lemons - Fresh squeezed lemon juice adds a bright flavor and that necessary pop of acidity to this homemade vinaigrette. It acts in place of vinegar. If you want some extra zing, you can also add in lemon zest.
Chives - I love the way that chives bring an onion-flavor to this dressing without adding too many ingredients. You can substitute for dried herbs like parsley, chives or dill or you can substitute with whichever fresh herbs you prefer like basil, fresh parsley, or cilantro.
Whole grain mustard - I like the subtle texture that whole grain mustard brings to this vinaigrette. You can also substitute for Dijon mustard. You can even try a spicy whole grain mustard.
Honey - a new addition to this recipe. Without the honey I found the dressing became tart over time. When recipe testing I preferred the light floral sweetness that honey brought over maple syrup, but you can absolutely substitute for maple syrup or agave syrup. If you want to omit, that’s totally up to you, but the dressing may be on the tart end.
See the recipe card below for a full list of ingredients and measurements.
Variations
This is a simple vinaigrette recipe that is easy to change up according to your taste. Here are some ideas.
- Swap out the lemon for fresh lime juice, and trade the chives for chopped cilantro.
- Make it garlicky by adding a minced fresh garlic clove.
- Make it creamy by adding a tablespoon or two of mayonnaise or Greek yogurt.
- Do a combination of fresh herbs to make it very herbaceous with fresh rosemary, parsley, first thyme, and chives.
- Instead of shaking the dressing in a jar, use an immersion blender or food processor (affiliate link) to emulsify the dressing and give it a creamier texture.
Equipment
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What Are The Ratios for a Vinaigrette
The standard ratio for oil to acid in a vinaigrette is three parts oil to one part acid.
However I prefer a one-to-one ratio. I find that using three parts oil can lead to an oily vinaigrette, whereas using equal parts of oil and acid makes a fresher and brighter tasting tangy vinaigrette. Of course you can tweak your dressing according to your preferences. Once you know how to make a simple vinaigrette with this ratio, the combinations are endless!
When making a homemade vinaigrette, It's best to use a high quality olive oil since you will be tasting the oil. As for the acid you can use various types of vinegar like white wine vinegar, apple cider vinegar, red wine vinegar, or balsamic vinegar. Citrus juices are also a great choice like grapefruit juice, lemon juice, and orange juice.
After the oil and vinegar, you can add a combination of other ingredients like different herbs, garlic, seasonings and spices, and various condiments.
You may also want to add some sweetness to your dressing to balance out the other flavors. Honey is a great option, but you can also use maple syrup or agave.
Don't forget to add a pinch of salt and some black pepper to your dressing to enhance the other flavors.
How to Make a Lemon Vinaigrette
This dressing is really easy to make. Simply add all the ingredients to a jar, and give it a good shake!
Expert Tips
Use scissors! I’ve Found the easiest way to chop your chives is by snipping them with the scissors.
Don’t skip the salt. Adding salt to your dressing is important in bringing all the flavors together.
Storage: Store this dressing in an airtight container and the refrigerator for about a week. The dressing may separate and oil may harden in the refrigerator, but this is totally normal. Before using, let the dressing come to room temperature for a few minutes and shake it again before serving to reincorporate all the ingredients.
For more information about storing your own homemade salad dressings, check out How Long Does Salad Dressing Last in the Fridge?
Ways To Use Homemade Vinaigrette
- Use this Dressing on a simple green salad
- Use it as a marinade for chicken breasts
- Drizzle it on top of seared fish like ahi tuna
- Toss roasted vegetables in it after roasting
- Use it as a dressing for pasta salad
- It works great as a dressing for a quinoa salad or grain bowls
- Use it on a cold noodle salad
More Homemade Salad Dressing Recipes
Frequently Asked Questions
How do you thicken lemon vinaigrette dressing?
The act of vigorously shaking a jar of dressing should be all you need to make the dressing emulsified and thicker. If you feel like your dressing is still too thin, it may need a bit more olive oil. You can also blend the dressing with an immersion blender or food processor to thicken the dressing.
Salad Recipes
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This recipe was updated in 2023 with new photos, improved recipe, and all new written content.
📖 Recipe
Chive and Lemon Vinaigrette Recipe
Equipment
- Knife
- Mason jar
- measuring spoons
- measuring cups
Ingredients
- ¼ Cup Extra Virgin Olive Oil
- ¼ Cup Lemon Juice 2-3 lemons
- ¼ Cup Fresh Chives finely chopped
- 2 tablespoon Whole Grain Mustard
- 1 teaspoon honey (optional)
- 1 teaspoon Salt or to taste
Instructions
- Combine all ingredients in a medium-sized bowl. Whisk to combine completely.
- Pour into an airtight jar and refrigerate or use immediately.
Notes
- You can substitute for any fresh or dried herbs to taste.
- Storage: Store this dressing in an airtight container and the refrigerator for about a week. The dressing may separate and oil may harden in the refrigerator, but this is totally normal. Before using, let the dressing come to room temperature for a few minutes and shake it again before serving to reincorporate all the ingredients.
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