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Lemon Basil Vinaigrette in a glass bowl with a spoon, fresh lemons and basil in the background.

Lemon Basil Vinaigrette

A bright and zesty Lemon Basil Vinaigrette that comes together in minutes, clings beautifully to greens, and doubles as a quick marinade for veggies or fish alternatives. Fresh lemon and basil create a clean, lively flavor that wakes up salads and grilled vegetables instantly. A proper vinaigrette ratio helps the dressing emulsify, so it coats leaves instead of pooling at the bottom little win, big taste.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Salad Dressing
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 tbsp lemon zest finely grated
  • 1/4 cup fresh basil leaves finely chopped
  • 2 tsp Dijon mustard
  • 2 tsp honey or maple syrup to taste
  • 1 clove garlic finely grated
  • 1/2 tsp sea salt more to taste
  • 1/4 tsp freshly ground black pepper more to taste
Optional Add-ins
  • 1 tbsp Greek yogurt for creamier body, optional
  • 1/8 tsp red pepper flakes gentle heat, optional

Equipment

  • Mixing bowl
  • Whisk
  • Jar with Lid
  • Microplane Zester

Method
 

  1. Add lemon juice, zest, Dijon, honey, garlic, salt, and pepper to a bowl or jar; whisk or shake until smooth.
  2. Slowly stream in olive oil while whisking, or add it to the jar and shake until emulsified and glossy.
  3. Stir in chopped basil just before serving to keep the color vibrant and the aroma fresh.
  4. For extra bright flavor, add a splash more lemon juice and a pinch of zest; for creamier body, whisk in Greek yogurt; for gentle heat, add red pepper flakes.
  5. Serving ideas: Toss with baby arugula, cherry tomatoes, cucumber, and toasted nuts; spoon over roasted asparagus or zucchini; or drizzle on a chickpea and quinoa bowl.
  6. Make ahead & storage: Store in a sealed jar in the fridge 4–5 days; shake before using as the emulsion can relax. Add basil the day of serving for best color.

Notes

Helpful ratio: start around 3 parts oil to 1 part acid, then adjust with mustard and sweetener for body and roundness. Mustard helps the oil and lemon juice emulsify no whisking marathons needed.