This Honey Lemon Vinaigrette dressing is incredibly simple to make and adds a bright, fresh burst of flavor to just about any salad or dish. Made with a handful of pantry staples, it's the kind of versatile, go-to dressing you'll find yourself reaching for again and again to instantly elevate weeknight meals without any extra effort.
This Honey Lemon Vinaigrette adds a bright, fresh punch of flavor to any salad or dish and comes together in just minutes. Years ago, I realized two things: how many additives and preservatives are hiding in store-bought dressings, and just how easy it is to make truly delicious dressings at home.
Since then, I've been whipping up all kinds of homemade vinaigrettes, and this honey lemon version remains a favorite, especially for spring and summer cooking. It's light, balanced, and endlessly versatile. Quality really does matter here, so I recommend using a good, mild olive oil and fresh lemons for the best flavor. Once you try it, you may never go back to bottled dressing again.
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Equipment
I love shaking up my salad dressings in mason jars. Not only can you use them to make the dressing, but for storing as well!
I love these reusable mason jar lids for storing food and dressings alike.
Ingredients
- Olive oil: Go for a good quality extra virgin olive oil. The quality of the oil really makes a difference in flavor.
- Fresh lemon juice and zest: It may be tempting to go for the jarred lemon juice but I assure you fresh is best in this dressing.
- Honey
- White vinegar: You can substitute with white wine vinegar or champagne vinegar if desired.
- Dijon Mustard: Wholegrain dijon will also work!
- Salt & pepper
Recipe FAQs
Stored in an airtight container in the refrigerator, this vinaigrette will keep for about 5-7 days. Just give it a good shake or stir before using, as the oil and lemon juice may naturally separate.
Olive oil can solidify slightly when chilled. Simply let the dressing sit at room temperature for about 10 minutes and shake well before serving.
Yes. Maple syrup or agave can be used instead of honey if you prefer a different flavor or want to make the dressing vegan.
Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice will work in a pinch, but it won't taste quite as bright or fresh.
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Made this Honey Lemon Vinaigrette dressing? Let me know what you think in the comments!
Recipe
Honey Lemon Vinaigrette
Equipment
- mason jar with lid
- Measuring cups and spoons
Ingredients
- ¼ cup fresh lemon juice
- ½ teaspoon fresh lemon zest
- 2 tablespoon honey
- 1 tablespoon white vinegar
- 1 tablespoon dijon mustard
- ½ cup extra virgin olive oil
- pinch of salt & pepper to taste
Instructions
- Add all ingredients to a 16 oz mason jar with lid. Screw the lid on tight and shake vigorously for a minute or two until emulsified and creamy. Taste and add additional salt & pepper if necessary. Store in an airtight container in the fridge for one week.
- *If you don't have a mason jar with lid you can also whisk the mixture together or process in a food processor or blender until creamy.*
Ola
Excellent recipe! I made a baby spinach and butter lettuce salad with feta cheese crumbles and this was the perfect dressing!
jamjarkitchen
Sounds delicious!
Chelsea
This is the best dressing I’ve ever had, I could literally drink it by itself lol.
jamjarkitchen
Yay! So glad you like it!
Raquel
There will be a fresh jar of this vinaigrette in my fridge every week!!! It's ridiculously easy to make, bright and fresh, pairs with everything. The flavors are perfectly balanced. I skipped the salt and added fresh lemon thyme. Thanks for sharing!
Nicole
I loved this honey lemon vinaigrette! It was so simple to make and packed with flavor!
Linda Stone
What are the calories in two tablespoons.? Thanks
jamjarkitchen
Hi Linda - About 140–150 calories for a 2 tablespoon serving. Most of the calories come from the olive oil. Hope you enjoy!