Capsaicin Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and impossibly fresh, this lemon-zest herb vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. A double hit of lemon — both juice and zest — gives it a vivid citrus backbone, while raw honey rounds out the acidity with just a whisper of sweetness. Extra-virgin olive oil gets whisked in slowly until the whole thing comes together into a silky, emulsified pour that clings beautifully to greens, roasted vegetables, or grain bowls. So many store-bought dressings sneak in chili extracts, paprika, or spice blends that can be genuinely hard to spot on a label — making a homemade version like this one a real relief. Every ingredient here is straightforward and easy to verify, so you can dress your salad without second-guessing a thing. A little fresh thyme or parsley stirred in at the end adds an herby lift that feels almost restaurant-worthy. It keeps in the fridge for up to five days, so one quick batch covers you for the whole week.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ cup extra-virgin olive oil
- 1 small clove garlic, finely grated or minced
- 1 tsp raw honey
- ½ tsp fine sea salt
- 1 tsp lemon zest
- 1 tbsp fresh thyme leaves or fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, honey, and salt in a small bowl or jar and stir until the salt dissolves.
- 2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened, about 30 seconds. Stir in the fresh thyme or parsley, if using.
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