This Lemon Herb Vinaigrette is bright, tangy and filled with fresh garden herbs. It’s easy to make and perfect for giving your summer salads a boost of flavour!

If you aren’t already making your own salad dressings at home you have to give it a try! They taste so much better than store-bought but it’s also a great way to control what’s going in your dressing and avoid a lot of the inflammatory oils that are often found in store-bought versions.

A good dressing can also really elevate a salad and this Lemon Herb Vinaigrette does just that. We’re using antioxidant rich extra-virgin olive oil, liver loving lemon juice and nutritious fresh herbs so that you end up with an incredibly good dressing that’s also filled with health benefits!

Ingredients you'll need

Lemon juice: a key component of this dressing! Use fresh lemon juice, not juice from a jar.
Extra-virgin olive oil: choose a high quality oil with a nice taste. Feel free to add more olive oil if you find the dressing is a little too tangy for your taste.
Shallot: shallots have a milder taste than onion and pairs really nicely with the rest of the ingredients.
Dijon mustard: mustard helps to emulsify the dressing.
Honey: this helps to balance out the acidity from the lemon juice. I recommend using raw/unpasteurized honey since it hasn’t been heated and will have more nutrients than pasteurized honey.
Fresh herbs: we’re using a combination of fresh parsley, oregano and thyme to add more complexity and flavour to the vinaigrette.
Sea salt and black pepper: to taste!

Ways to use this vinaigrette

This vinaigrette is delicious on your favourite greens but there are plenty of other great ways to use it:

Drizzled over roasted veggies like broccoli, cauliflower, potatoes or fennel.
Use as a marinade for grilled or baked chicken.
Toss with pasta and veggies for a delicious pasta salad.

More salad & dressing recipes you'll love