Go Back
+ servings
Lemon Vinaigrette in a mason jar and ingredients around.
Print Recipe
5 from 7 votes

Best Lemon Salad Dressing (Vinaigrette)

This homemade Lemon Salad Dressing in the best vinaigrette recipe. Made with just 6 simple ingredients, it has a perfect balanc eof tangy and sweet.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner, lunch, Salad
Cuisine: American
Servings: 10 people
Calories: 106kcal


  • ½ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • ½ tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced, optional
  • 1 ½ tablespoon maple syrup
  • salt, pepper to taste


  • Combine all the ingredients in a mason jar (Olive oil, lemon juice and zest, white wine vinegar, Dijon mustard, minced garlic, maple syrup, salt, and pepper).
  • Close the lid and shake well until all the ingredients are combined.


Olive Oil. Make sure you use a good quality extra-virgin olive oil. Some cheaper oils might have some bitterness and have a bad aftertaste.
Lemon. Always use fresh lemons for juice and zest. They will provide a lighter and more vibrant flavor.
Taste test. Always taste the dressing before adding it to the salad. You might want to adjust some flavors, like add more lemon juice or olive oil, or give it a bit more sweetness.
Garlic. I like to add a little bit of freshly minced garlic to my dressing for more aroma. Though, you can easily skip this ingredient or use a finely minced shallot instead.
How to store?
You can refrigerate the dressing for u to a week.


Calories: 106kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 13mg | Sugar: 2g | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg