Vegetarian Garlic-Herb Lemon Vinaigrette
Bright, herby, and packed with fresh citrus flavor, this vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. Two whole lemons give it a punchy backbone, while fresh parsley, thyme, and oregano add layers of garden-fresh complexity that bottled dressings simply can't replicate. The garlic is minced or grated fine so it blends seamlessly into the emulsion rather than overwhelming any single bite. A pinch of ground ginger adds a subtle warmth that ties all the bright flavors together in a way that feels a little unexpected but completely right. Whisking the olive oil in slowly creates a beautifully emulsified dressing, though the shake-it-in-a-jar method works just as well on a busy weeknight. The optional raw honey rounds out the acidity without tipping the whole thing into sweet territory. Make a batch on Sunday and you'll have a versatile, fridge-ready dressing that elevates practically any meal through the week.
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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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