Vegetarian Lemon-Zest Herb Vinaigrette
Bright, tangy, and impossibly fresh, this lemon-zest vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. The double hit of lemon — both juice and zest — gives it a citrus punch that bottled dressings simply cannot replicate, while a touch of raw honey rounds out the acidity without tipping into sweetness. Extra-virgin olive oil brings a rich, grassy backbone, and the optional fresh thyme or parsley adds a herby lift that feels genuinely restaurant-worthy. Whisking the oil in slowly is the small but important step that pulls everything into a silky, lightly thickened emulsion rather than a separated, oily mess. Every ingredient here is straightforwardly plant-based, so there's nothing to second-guess — just wholesome, real food you can feel good about drizzling over roasted vegetables, grain bowls, or a simple green salad. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have a vibrant, homemade dressing ready to go all week long.
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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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