Introduction

This simple and versatile salad dressing brings a fresh, tangy, and slightly sweet flavor to your greens. Made with basic pantry staples, it is perfect for drizzling over leafy salads or roasted vegetables to lift their taste.

Homemade Salad Dressing with Lemon, Honey, and Fresh Herbs Recipe - Recipe Image

Ingredients

1 tbsp any vinegar or lemon juice (cider vinegar is a favorite)
3 tbsp extra virgin olive oil (or other neutral oil)
1/2 tsp Dijon mustard (or other non-spicy smooth mustard)
1/2 tsp salt
1/2 tsp pepper
1/2 – 1 small garlic clove, pressed through a crusher or smashed
1 tsp lemon zest
1/4 tsp sugar
1 tsp honey
Finely chopped fresh herbs
1/2 tsp dried herbs
Pinch of red pepper flakes

Instructions

Step 1: Place all the dressing ingredients and optional flavorings in a jar.
Step 2: Shake well until the mustard dissolves and the ingredients combine into a smooth dressing.
Step 3: Use immediately to dress a big leafy salad for 4 people or a garden salad with about 4 big handfuls of lettuce.
Step 4: Drizzle over fresh salad leaves (make sure they are dry so dressing sticks) or toss with steamed, boiled, or roasted vegetables while hot to absorb flavor.

Tips & Variations

Adjust the amount of garlic to your taste or omit if preferred.
Try swapping cider vinegar with balsamic or red wine vinegar for a different twist.
Add a teaspoon of mustard for a creamier texture and tang.
Use fresh herbs like parsley, basil, or dill to complement the salad ingredients.
For spice lovers, increase the red pepper flakes or add a dash of cayenne.

Storage

Store the dressing in a sealed jar in the fridge for up to several weeks if excluding garlic and fresh herbs. Before use, shake well as ingredients may separate over time. If including fresh herbs or garlic, use within 3-4 days for best flavor and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils besides olive oil?

Yes, you can substitute extra virgin olive oil with neutral oils like avocado or grapeseed oil depending on your preference and what you have on hand.

Will this dressing work for cooked vegetables?

Absolutely. Drizzling the warm vegetables with the dressing allows them to absorb the flavors more deeply and adds a bright finish to your dish.

Homemade Salad Dressing with Lemon, Honey, and Fresh Herbs Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This classic salad dressing recipe combines tangy vinegar, smooth mustard, and fresh herbs to create a versatile dressing ideal for leafy salads and roasted vegetables. With a balance of acidity, sweetness, and spice from garlic, lemon zest, and red pepper flakes, this easy-to-make dressing adds vibrant flavor to your favorite greens or cooked veggies. It’s quick to prepare and can be stored in the fridge for weeks, making it perfect for everyday use.

Author: Elias
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: Enough for about 4 servings
Category: Salad Dressing
Method: No-Cook
Cuisine: International
Diet: Low Fat

Ingredients

Scale

Dressing Ingredients

1 tbsp any vinegar or lemon juice (cider vinegar recommended)
3 tbsp extra virgin olive oil (or other neutral oil)
1/2 tsp Dijon mustard (or other non-spicy smooth mustard)
1/2 tsp salt
1/2 tsp pepper
1/2 – 1 small garlic clove, pressed through crusher or smashed
1 tsp lemon zest
1/4 tsp sugar
1 tsp honey
Finely chopped fresh herbs (amount to taste)
1/2 tsp dried herbs
Pinch of red pepper flakes

Instructions

Combine the ingredients: Place the vinegar or lemon juice, extra virgin olive oil, Dijon mustard, salt, pepper, garlic, lemon zest, sugar, honey, fresh herbs, dried herbs, and red pepper flakes into a jar with a lid.
Shake to emulsify: Secure the lid tightly and shake vigorously until the mustard fully dissolves and the dressing is well combined, creating a smooth emulsion.
Serve on salads or vegetables: Use the dressing to dress a big leafy salad for 4 people or a garden salad. Ensure salad leaves are dry so the dressing sticks well. It’s also excellent drizzled over steamed, boiled, or roasted vegetables—apply while the vegetables are hot for better absorption.
Storage: Store the dressing, excluding fresh garlic and herbs, in the refrigerator where it will keep for several weeks. Before each use, give the jar a good shake to recombine the ingredients.

Notes

Use fresh garlic pressed or smashed for the best flavor, but adjust quantity to taste.
The honey and sugar balance the acidity of vinegar and lemon juice, but these can be omitted or adjusted for dietary preferences.
Fresh herbs brighten the dressing, and dried herbs add depth; use your favorites like parsley, basil, or thyme.
Make sure salad leaves are dry before dressing to ensure the dressing clings well.
This dressing is versatile and can also flavor roasted or steamed vegetables.

Keywords: salad dressing, vinaigrette, homemade dressing, olive oil dressing, easy salad dressing, healthy dressing, quick dressing, garden salad dressing