Lemon Herb Vinaigrette

This Lemon Herb Vinaigrette is my go-to salad dressing. You will always find a jar in my refridg, as it goes with a zillion different salads.

I feel like a rat, not sharing this Lemon Herb Vinaigrette recipe with you till now. Well, in my defense (not wanting to feel like a complete rodent) I actually did share it, back in the early days of The Café. You’ll see a fairly similar looking dressing on this post (as you can see, we didn’t know much about food photography back then). But I’ve tweaked it and tested it since then and it’s even better now. In fact, it’s such a huge favorite here at The Café that as soon as the jar runs low, I whip up another batch. It’s almost too good for words.

If you were a mouse in my house, there are lots of places you’d probably love to visit. Like the pantry; that’s where you’ll always find nuts, dried fruit, fun-shaped pasta, quinoa and grains, chocolate chips, coconut, granola bars, popcorn, etc.You’d also probably like the little back hall pantry, where all the good crackers, chips, and other yummy snacks can be found. And if you took a peek around the corner, you’d see the dining room with a large buffet. I store extra dishes there, but it’s also the place I like to stash candy and irresistible treats. You’d like hanging out there—though you might be disappointed if my sweet-toothed photographer/husband happened to get to it before you did!
This Lemon Herb Vinaigrette is my go-to salad dressing. You will always find a jar in my refridg, as it goes with a zillion different salads.

The best place, by far, if you could somehow muster up enough of your mousey strength to pry open the door, is the refrigerator. That’s where you’ll find the really good stuff. There’s usually a variety of delicious cheeses, lots of great fruits and veggies, leftover grilled chicken and/or steak, salami, hummus, olives, jams, jellies, whipping cream, juices, and on and on it goes…

Oh, and if you’re one of those mice who happen to have discriminating culinary taste, you’d probably zero in on a jar of golden-hued, herb-flecked, lemony salad dressing that’s almost always on the upper shelf of my fridge. I call it my Lemon Herb Vinaigrette and, over the years, it’s become a staple here at The Café.

It’s so versatile; there’s a zillion ways to use the stuff. It’s fabulous drizzled on a Greek or Niçoise salad, and it makes a wonderful dressing for potato or pasta salad. Lemon Herb Vinaigrette goes well with tomatoes, cucumbers, avocados, carrots, zucchini, asparagus, arugula, spinach, peppers, onions, field greens, Feta, Parmesan, goat cheese, and all combinations of the above.You’d probably also love to nibble on the salad I made for dinner last night. As usual, I just used the ingredients I happened to have on hand, depending on the season and time of year.

This time it was arugula, Parmesan, a variety of lovely-hued tomatoes, avocados, baby red potatoes, a scatter of fresh herbs, and a handful of toasted pine nuts. With a drizzle of the delicious, lemony dressing, it made a fabulous dinner.One last thing; if you’re anything like me, you probably like to take a great recipe home with you after visiting friends. I’m leaving a copy of the Lemon Herb Vinaigrette below. I have a feeling that you, along with everyone else in your furry little family, will enjoy it as much as we do. Bon Appetit!


Lemon Herb Vinaigrette

Lemon Herb Vinaigrette, a Salad Dressing for All Seasons. This keeps well in the fridge though it seems the jar is always running low. I use it in a zillion different ways!!

3 from 2 reviews

This Lemon Herb Vinaigrette is my go-to salad dressing. You will always find a jar in my refridg as it goes with a zillion different salads.

  • Author:
  • Category: Salad Dressing


  • ⅓ cup olive oil
  • ⅓ cup canola oil
  • 1 tsp finely grated fresh lemon zest
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried mint, optional*
  • 2 tsp finely chopped fresh herbs**, optional*
  • 1 Tbsp finely chopped sun-dried tomatoes, optional*
  • 1 tsp fresh minced garlic
  • ½ tsp salt
  • 1 tsp sugar
  • ½ tsp fresh ground black pepper


  1. Combine all ingredients in a glass jar. Shake well.
  2. Allow to sit at room temperature for 30 minutes before using to meld the ingredients.
  3. Store in a tightly covered jar in the refrigerator.

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