Vegan Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with citrus, this homemade vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, grilled bread, you name it. Fresh lemon juice and zest do the heavy lifting on acidity, while minced garlic, parsley, thyme, and oregano layer in a garden-fresh depth that no bottled dressing can match. A pinch of ground ginger adds just enough warmth to keep things interesting without stealing the show. The whole thing comes together in minutes with a whisk or a jar and a good shake — no special equipment needed. Store-bought dressings often sneak in additives, stabilizers, or dairy-derived ingredients, so making your own is a genuinely satisfying way to stay in control of what's on your plate. Note that the recipe includes an optional drizzle of raw honey — simply leave it out to keep the dressing fully plant-based, and the result is still beautifully balanced. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have effortless, flavor-packed meals all week long.
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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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