Simple & Zesty Lemon-Herb Vinaigrette

This Lemon-Herb Vinaigrette is so fresh and versatile, we put it on more than just salads. It instantly livens up grilled chicken, seafood or steak. It’s also an excellent condiment for dipping anything from raw carrots and sliced radish to hot and crispy french fries.

So Fresh & So Delicious

If you’re really into this whole cooking thing, chances are you have more than a handful of fresh herbs hanging out in your refrigerator, just begging to be used. Ours tend to get halfway used then lost in the vegetable drawer. Or maybe you’re an avid gardener and have fresh herbs whenever you need them (sadly, this is not us). Either way, this recipe is the PERFECT way to use up all those fresh herbs which are all loaded up with their own unique health benefits and flavor profiles. 

Herb Options Any delicate herb goes great with this recipe. Basil, parsley, cilantro, chives, tarragon, or mint are all great! I wrote this recipe originally with basil, but then I started to add whatever fresh herbs I had on hand and fell in love with all of the flavors.

Oil For the best flavor and consistency, I like to use a half and half mix of grape-seed and olive oils. A mild or light flavored oil is perfect for this vinaigrette. Make sure to use an oil that isn’t too pungent, or it will overpower the flavor of the herbs. This Terra Delyssa Olive Oil has a fresh and mild flavor. Olive oil thickens up once it’s been refrigerated, so you will need to take this dressing out at least 15 minutes ahead of time to take the chill off. If you want, you can just use all grape-seed oil (making sure to keep the total volume the same) and it won’t lock up on you in the fridge. 

Garlic There is just enough garlic in this recipe for flavor without overpowering the vinaigrette and leaving you with garlic breath. If you like really LOVE the punch of fresh garlic, feel free to add an extra clover or two for some extra bite. 

Lemon It doesn’t seem like a lot of lemon juice for the amount of oil, but in this case, less is more. We want just enough acid to support the herbaceous flavor without dominating it. One lemon has about 2-3 Tablespoons of juice.

Make Ahead This Lemon-Herb Vinaigrette stays good in the fridge for up to 5 days. It freezes wonderfully as well. Just label it in a freezer-safe container and you should be good to go. Try and find the most size-appropriate container, leaving the least amount of air in the container as possible.  You can also pour it in an ice tray or silicone molds, freeze them and pop them out into a ziplock bag so you can thaw out small amounts at a time. To thaw, take the dressing out of the freezer a day before you want to use it. 

For other salad ideas check out our Southwest Salad with Hot Honey Vinaigrette, Crisp Asian Salad with Sesame Ginger Vinaigrete, or Watermelon Arugula Salad with White Balsamic Vinaigrette. 

Recipe

About the Author

Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.