Eggless Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with fresh citrus, this vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Fresh lemon juice and zest team up with minced garlic, parsley, thyme, and oregano to create layers of flavor that bottled dressings simply can't compete with. A touch of ground ginger adds a subtle warmth that ties it all together in the most unexpected way. Store-bought dressings are notorious for sneaking in emulsifiers and additives that can be hard to vet, so whipping up your own means you know exactly what's going in the bowl. The method couldn't be simpler — whisk everything together or just shake it up in a jar, and you're done in under five minutes. A drizzle of raw honey is optional but adds just enough sweetness to balance the acidity if that's your thing. Make a batch at the start of the week and keep it in the fridge for up to five days, ready to elevate salads, roasted vegetables, grilled proteins, or anything else that needs a little lift.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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