Lemon Herb Dressing is an excellent way to make use of your fresh garden herbs! This quick vinaigrette uses fresh squeezed lemon, garlic, and olive oil with lots of basil, parsley, chives, thyme, oregano or rosemary, really any combination of herbs you have! Add vibrant flavor to all your summer salads, shaken up in a jar in just 10 minutes!
- Summer Herbs! - Our garden is overflowing with all kinds of herbs, they are one of my favorite things to grow! They feel like a treat you don't really get in the winter, so we're throwing them into everything! This Lemon Herb Vinaigrette Dressing uses any combination of herbs you have, and lots of them!
- Homemade Salad Dressing! - Very rarely do we buy salad dressing, because homemade vinaigrettes are so easy to make! Add all the ingredients to a jar with a lid and just shake it to emulsify!
- If you Love this Salad Dressing, try my Basil Balsamic Vinaigrette, also with lots of summer herbs or this Easy Vinaigrette in a Jar any time of year!
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Ingredients & Substitutions
A few fresh ingredients and lots of garden herbs bring bold flavor to any salad!
- Garlic - You can use garlic powder but I've found just 1 clove of fresh minced garlic makes a huge difference in salad dressings! That garlicky flavor mingling through the jar is truly delicious!
- Salt and Pepper - This dressing relies on real ingredients like garlic, lemon and herbs, so just a bit of salt and pepper enhance those flavors. It's also what seasons the lettuce and vegetables or whatever you have in your salad.
- Dijon Mustard - You can use regular or whole grain dijon mustard. This acts as the emulsifier, binding the oil and vinegar together while they naturally want to separate. Shaking in the jar helps this too!
- Honey - I love dressings with sweet and savory elements and honey is perfect for that! You can use less or omit it if you are watching the sugar.
- Lemon Juice - Having fresh lemons in the fridge is ideal during the summer. This Lemon Herb Dressing uses the juice from 1 whole lemon, be sure to use a strainer or some way of keeping the seeds out! You could also substitute red or white wine vinegar.
- Olive Oil - The backbone of any homemade vinaigrette, olive oil brings it all together and adds its own fruity flavor.
- Fresh Herbs - The star of the show, this recipe was created to make use of those gorgeous summer herbs! Use any combination of what you have, but avoid mint and cilantro since their flavors are too strong and don't really work here. If you've got lots of garden herbs, try this Freezer Pesto or you can Freeze Mixed Herbs and Garden Greens.
See recipe card for quantities.
Instructions
Step 1 - Mince the garlic and add all ingredients to a jar. Wash and chop your herbs, removing the stems.
Step 2 - Tightly add the lid and shake the jar to emulsify your dressing. Shake it again just before drizzling over a salad.
Helpful Tips
- Pick and Chop your Herbs just before using so they remain as fresh as possible.
- Storage - This recipe will make enough dressing for 4 to 6 salads depending on the size. Store your jar in the fridge for a week or more. After refrigerating the oil will solidify, so let the jar sit out for 15 minutes and shake well before using.
- Shake! - Your vinaigrette will always want to separate, so make sure to shake it just before using.
What Salads to Serve it with
Think beyond just lettuce salads, this Lemon Herb Vinaigrette is so versatile and can be used on pasta salads, bean salads, potato salads, or spooned over grilled chicken, fish or other meats or vegetables!
- Summer Salads and Appetizers - This herb dressing would be great on garden tomatoes or Caprese Salads and appetizers like:
- Classic Lettuce Salads - Add bright fresh flavor to any lettuce salads with cherry tomatoes, cucumbers, red onion slices, croutons and kalamata olives. Or just keep it simple with lettuce and big shavings of Parmesan cheese. Try it on:
- Sandwich Condiment - This would be delicious as a substitute dressing on these Italian Subs with Giardiniera on Ciabatta. A small drizzle would really perk up a turkey or Italian grinder style sandwich too!
Recipe FAQs
You can use any combination of basil, parsley, chives, thyme, oregano, rosemary or sage. Scallions or a few minced shallots would also be fine, but avoid mint and cilantro.
Yes, you could substitute 1 teaspoon each of garlic powder and dried Italian seasoning or something similar. This won't give you a summer fresh dressing, but this basic vinaigrette recipe can be used with dried herbs any time of year when fresh herbs aren't as readily available.
Yes you could! It would really blend up the herbs differently giving you more of a green color. Also try this Basil Balsamic Dressing which is blended.
More Favorite Salad Recipes!
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Lemon Herb Dressing
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Print Pin RateIngredients
- 1 clove garlic minced
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon dijon mustard
- 1 Tablespoon honey
- ¼ cup lemon juice from 1 lemon
- ½ cup olive oil
- ¼ cup fresh herbs any combination of basil, parsley, chives, thyme, oregano, rosemary or sage.
Instructions
- Wash herbs and remove the leaves from the stems before chopping.
- Add all ingredients to a jar with a lid and shake well to combine.
Notes
- Store extra dressing in a jar in the fridge for a week or more. After refrigerating the oil will solidify, let the jar sit on the counter for 15 minutes and shake well before using.
- Fresh Herbs - Use any combination of fresh herbs you have, but avoid mint and cilantro.
- Sub Dried Herbs - You could also make a simple vinaigrette by substituting 1 teaspoon dried Italian seasoning or similar dried herbs.
- Lemon juice could be substituted with red or white wine vinegar.
- Dijon - You can use regular or country whole grain dijon mustard.
- Wait to pick and chop your herbs until just before using.
- Yield - Recipe will make enough for 4 to 6 salads depending on the size.
- Nutrition Information is for the amount of dressing used in 1 salad, so the total ingredients divided by 4.
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