A simple lemon vinaigrette is an easy, everyday salad dressing made with lemon juice, oil, and a few basic pantry ingredients. Light, fresh, and well balanced, it comes together in minutes and adds brightness to green salads, seafood dishes, and lighter meals without overpowering the flavors.
I made this dressing the other day when we had salmon for dinner, along with a few simple sides. For the salad, I used a mix of lettuces, cucumber, yellow bell pepper, and tomatoes, nothing complicated, just fresh vegetables that let the dressing shine. The lemon vinaigrette tied everything together and brought a welcome lift to the plate. This easy dressing is also a go-to for seafood or chicken salads, where a touch of citrus brightens the flavors.
This is one of those recipes that quietly becomes part of your everyday cooking. It takes only a few minutes to make, yet it adds a polished, thoughtful touch to even the simplest meal.
Why This Lemon Vinaigrette Works So Well
This lemon vinaigrette relies on balance rather than complexity. The lemon juice brings brightness and acidity, the sugar softens the sharp edges, and the oil rounds everything out into a smooth, lightly emulsified dressing. Freshly ground black pepper adds just enough warmth without taking over.
Because the ingredients are simple, this dressing adapts easily to many salads. It works beautifully with a classic green salad, like this easy side salad, but it’s just as good with cucumber-based salads, tomato salads, or mixed leaves. I often use it when serving seafood, such as salmon, or with grilled or roasted chicken, where a fresh, clean dressing helps lighten the meal.
Another reason this vinaigrette works so well is its texture. When whisked properly or shaken in a sealed jar, it becomes smooth and cohesive, coating the leaves evenly instead of pooling at the bottom of the bowl. It enhances the salad rather than weighing it down.
How I Like to Serve It
Most often, I serve this lemon vinaigrette with a simple green salad alongside dinner. It pairs naturally with fish, chicken, or vegetarian meals and adds freshness to plates that include richer components. When we had salmon, this salad provided a crisp contrast and helped balance the meal.
It’s also a great dressing to keep on hand for casual lunches. Stored in a sealed jar in the refrigerator, it’s easy to shake and use whenever needed. Served with fresh bread, such as this no-knead Dutch oven bread, the salad and dressing make a light but satisfying addition to the table.
If you enjoy uncomplicated cooking and fresh flavors, this lemon vinaigrette is worth keeping in your regular rotation. It’s quick, reliable, and versatile, exactly the kind of recipe that supports everyday meals without asking for much effort.
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Simple Lemon Vinaigrette
Equipment
- Small bowl
- Whisk
- Measuring spoons
- Small jar or bottle with a tight-fitting lid (for mixing or storing)
Ingredients
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons neutral cooking oil
Instructions
- In a small bowl, whisk together the lemon juice, salt, sugar, and black pepper until the sugar has dissolved.
- Slowly add the oil in a thin stream while whisking continuously, until the dressing is smooth and lightly emulsified.
- Taste and adjust the seasoning if needed before serving.
Notes
The dressing can be prepared in advance and stored in a sealed jar or bottle in the refrigerator for up to 3–4 days. Shake well before using, as the oil and lemon juice may separate during storage.
