Best Lemon Herb Vinaigrette, Ever

This Lemon Herb Vinaigrette is bright, flavorful, and downright outstanding. It can be used to coat salads, pastas, or top poultry and seafood. The best and only lemon herb vinaigrette you’ll ever need. Ever.

This is one of those recipes I threw together one day on a whim. When I tasted it, I paused, and knew this was one I had to share with you. It’s incredible, delicious, and so good you could drink it. I know you’ll agree, but the only way to know is to make this yourself.

I use three different herbs for this vinaigrette, but you can modify it if you wish. For this lemon herb vinaigrette I used parsley, cilantro, and dill because I happened to have all three on hand that particular day in the fridge or freezer. Yes, freezer. Do yourself a favor and buy a bunch of herbs, rinse, chop, use what you need, then freeze the rest. Simply place in a zip top freezer bag, label it, and it’s there when you need it. It’s also easier to chop when it’s frozen if you hadn’t done so already before freezing. I always seem to have frozen parsley and most of the time I have dill too after making my roasted salmon cakes or cucumber salad.

If you don’t have all three herbs, use what you have. I've found the flavors of parsley, cilantro, and dill combine well. If I don't have one or two of them, I use whichever I have. It's best that you use fresh and that goes for the garlic too.

If you don’t have fresh lemons, skip the zest and use bottled juice. Yes, I’ve done it it’s not a big deal. Don’t judge.

Lemon herb vinaigrette is best served fresh, but it does last a few days in the refrigerator allowing you to make ahead. After a few days, the herbs start to darken, but it’s still fine. I’ve tested this after a full week in the fridge.

You’ll also love my other dressings:

Salsa criolla (red onion dressing)

Balsamic vinaigrette

Orange vinaigrette

Creamy dill dressing

Life is too short for mediocre food…

This post contains affiliate links.

Best Lemon Herb Vinaigrette, Ever

PRINT PIN SAVESaved!

This Lemon Herb Vinaigrette is bright, flavorful, and downright outstanding. It can be used to coat salads, pastas, or top poultry and seafood. The best and only lemon herb vinaigrette you’ll ever need. Ever. 

Although this vinaigrette is best when made fresh, you can make up to 2 days ahead. Recipe can be doubled.

Makes 1 cup.

Prep Time: 10 minutes minutes

Author: Natalie Gregory

Ingredients

• ½ cup extra virgin olive oil
• 3 cloves garlic minced
• 2 tablespoons chopped fresh parsley*
• 2 tablespoons chopped fresh cilantro*
• 2 tablespoons chopped fresh dill*
• Zest of 2 lemons grated
• ¼ cup lemon juice about 2 lemons**
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon kosher salt
• ½ teaspoon red pepper
• ½ teaspoon pepper

Cook ModePrevent your screen from going dark

Instructions

• Whisk together all the ingredients in a measuring cup, mason jar, or bowl. Use on chicken, seafood, beef, pork, salads, or pasta.

Notes

*You can eyeball the measurements. The herbs need to be fresh as dried will not deliver the same flavor. Buy a bunch of fresh herbs, rinse, chop, use what you need, then freeze the rest. Simply place in a zip top freezer bag, label it, and it’s there when you need it. It’s also easier to chop when it’s frozen if you hadn’t done so already before freezing. 

If you don’t have all three herbs, use what you have. I've found the flavors of parsley, cilantro, and dill combine well. If I don't have one or two of them, I use whichever I have. It's best that you use fresh and that goes for the garlic too.

**If you don’t have fresh lemons, skip the zest and use good quality bottled lemon juice. 

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!