Honey Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with citrus, this garlic-herb lemon vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. Fresh lemon juice and zest do the heavy lifting here, delivering that sweet-tart depth that sweeteners often get credit for — no added sugars needed. The recipe does list honey as an optional add-in, but it's clearly marked that way, so skipping it is completely seamless and doesn't compromise the flavor at all. A generous handful of fresh parsley, thyme, and oregano brings real complexity, while grated garlic and a touch of ground ginger give it a subtle warmth that store-bought dressings rarely nail. Whisking in the olive oil slowly creates a beautifully emulsified pour that clings to greens instead of pooling at the bottom of the bowl. Make a batch, stash it in a jar in the fridge, and you've got a vibrant, versatile dressing ready to go for up to five days.
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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)
Can be omittedraw honey
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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