Why You’ll Love Honey Lemon Vinaigrette Salad Dressing Recipe

I enjoy this recipe because it comes together quickly and uses ingredients I usually already have on hand. I like how the sweetness of the honey balances the acidity of the lemon and vinegar, while the garlic and oregano add depth. This is a dressing I can rely on for everyday salads or special meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 ounces olive oil
2 tablespoons lemon juice (juice of 1 lemon)
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey (or to taste)
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon kosher salt (or to taste)
¼ teaspoon ground black pepper

Directions

I start by adding the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, dried oregano, kosher salt, and black pepper to a food processor.

I blend everything together until the dressing looks smooth and fully emulsified. Once blended, I transfer the vinaigrette to a container and place it in the refrigerator to chill for about 30 minutes before serving.

Servings and Timing

I usually get about 6 servings from this recipe, depending on how generously I dress my salads. The prep time is around 10 minutes, with about 5 minutes of blending and chilling setup, making the total time roughly 15 minutes.

Variations

I sometimes add a pinch of red pepper flakes when I want a little heat. If I feel like changing the flavor profile, I swap oregano for thyme or basil. For a sweeter dressing, I add a bit more honey, and for extra tang, I increase the lemon juice slightly.

Storage/Reheating

I store this dressing in an airtight container in the refrigerator for up to 7 days. Before using, I give it a good shake or stir since natural separation can occur. I never reheat this dressing and always serve it chilled or at room temperature.

FAQs

Can I make this dressing without a food processor?

I can whisk everything together in a bowl, but I find blending gives a smoother, more stable emulsion.

Does this dressing need to be chilled?

I like chilling it for 30 minutes because it allows the flavors to meld, but it can be used right away if needed.

Can I use bottled lemon juice?

I prefer fresh lemon juice because it gives brighter flavor, but bottled works in a pinch.

How do I make it vegan?

I replace the honey with maple syrup or agave syrup for a vegan-friendly version.

Why did my dressing separate?

Separation is natural with vinaigrettes, and I simply shake or stir it before serving.

Can I adjust the sweetness?

I adjust the honey to taste depending on how sweet or tangy I want the dressing.

Is this dressing good for more than salads?

I like using it as a marinade for chicken or drizzling it over roasted vegetables.

Can I substitute the olive oil?

I sometimes use avocado oil, but olive oil gives the best flavor in my experience.

How long does it stay fresh?

I find it tastes best within 5 to 7 days when stored properly in the refrigerator.

Can I double the recipe?

I often double it and store extra for the week since it keeps well.

Conclusion

I keep this honey lemon vinaigrette in regular rotation because it is simple, fresh, and adaptable. With its perfect balance of sweet and tangy flavors, it is a homemade dressing I trust to enhance salads and many other dishes with minimal effort.