Lemon Vinaigrette

Prep Time: min Yield: Makes twenty-four 2-teaspoon servings of vinaigrette or sixteen 1-tablespoon servings of creamy dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup + 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon finely chopped fresh thyme or 1/8 teaspoon dried (optional)
  • 1 clove garlic, smashed
  • 1/8 teaspoon Celtic or pink Himalayan salt


In a bowl or a jar with a tight-fitting lid, whisk or shake together the oil, lemon juice, water, lemon peel, thyme (if using), garlic, and salt. Refrigerate. Remove and discard the garlic before serving.

Note: This is best prepared ahead and refrigerated so the flavors can meld.

Variation: You can substitute any herbs you like.

  • This vinaigrette is a fabulous marinade for chicken, fish, or shrimp; marinate for 2 hours before cooking.
  • This vinaigrette is also great drizzled over microgreens.

Summer Salad Recipes