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.
Equipment
- Mixing bowl
- Whisk
- Jar with Lid
- Microplane Zester
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
Instructions
- Add lemon juice, zest, Dijon, honey, garlic, salt, and pepper to a bowl or jar; whisk or shake until smooth.
- Slowly stream in olive oil while whisking, or add it to the jar and shake until emulsified and glossy.
- Stir in chopped basil just before serving to keep the color vibrant and the aroma fresh.
- 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.
- 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.
- 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.