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This easy and flavorful lemon basil vinaigrette recipe requires only 5 simple ingredients. It’s perfect for dressing my spring salad or drizzling over grilled vegetables or chicken.
Why You’ll Love This Recipe
This vinaigrette is bright, fresh, and bursting with lemony basil flavor—it instantly makes any salad feel special. It’s one of those healthy salad dressings I reach for all spring and summer long. Toss with your favorite salad!
Table of Contents
Simple Ingredients
Quick to prepare and packed with vibrant ingredients!
- Fresh Basil – Infuses the vinaigrette with a bright, herbaceous note.
- Garlic – Adds a subtle depth of flavor and a hint of sharpness.
- Lemon Juice – Fresh and tangy, providing the perfect acidity.
- Lemon Zest – Intensifies the citrusy freshness in the dressing.
- Extra Virgin Olive Oil – Rich and smooth, binding the dressing together beautifully. Avocado oil also works well.
- Dijon Mustard – Creamy and slightly spicy, adding depth and emulsifying the vinaigrette.
- Sea Salt and Black pepper– Balances and enhances the dressing’s flavors.
- Honey (optional)- adds a little sweetness.
See the recipe card for exact quantities.
Substitutions and Variations
- Swap basil for tarragon or chives for a fresh herbs twist.
- Use orange, limes, or grapefruit instead of lemon for a sweeter citrus note.
- Add crushed red pepper flakes for a hint of heat.
- Blend in avocado for a creamy, herby dressing.
- Use white balsamic vinegar or white wine vinegar instead of lemon juice for a softer acidity.
How To Make Lemon Basil Vinaigrette
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
You can combine the lemon basil dressing ingredients in a mason jar, small bowl, or even use a blender to emulsify.
FAQ’s
Not emulsifying properly (add oil slowly while whisking)
Using low-quality oil
Skipping acid-to-oil balance (typically 1:2 ratio)
Overpowering the herbs or garlic
Fresh is always best, but in a pinch, use high-quality bottled lemon juice with no added preservatives or sugars.
Absolutely! It works wonderfully as a marinade for chicken, fish, or grilled veggies thanks to the lemon and garlic.
Fresh basil is best for flavor, but if needed, use 1 teaspoon dried basil for every tablespoon of fresh. The flavor will be more muted.
Make-Ahead Storage and Reheating
Make the vinaigrette up to 3 days ahead and store it in a sealed jar or an airtight container in the refrigerator. Shake well before using. For best flavor, let it sit at room temperature for 10 minutes before serving.
My Pro Tip
Recipe Tips
- Roll the lemon before juicing to release more juice with less effort.
- Use a microplane for zest to avoid bitter pith and get a fine texture.
- Soak garlic in lemon juice for 5 minutes to mellow its sharpness.
- Blend in a mini food processor for an ultra-smooth, restaurant-style vinaigrette.
- Store in a squeeze bottle for easy use and less mess throughout the week.
More Salad Dressings To Try:
Serving Suggestions
Serve this healthy dressing with pasta salad, pesto pasta, oven baked pork ribs, and more!
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Lemon Basil Vinaigrette Recipe
Ingredients
- ¼ cup fresh basil leaves, thinly sliced
- 1 small garlic clove, finely minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- ¼ teaspoon sea salt
- 1 teaspoon honey, optional for a touch of sweetness
Instructions
- In a small bowl or jar, whisk together the basil, garlic, lemon juice, lemon zest, and Dijon mustard until well combined.
- Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Stir in the sea salt, and add honey, if using, to balance the acidity.
- Taste and adjust salt, lemon juice, or honey as desired.
- Storage Tip: Store in a sealed jar in the fridge for up to 3 days. Shake well before using.
- This vinaigrette pairs beautifully with spring vegetables, soft cheeses, grilled veggies, and delicate greens.
Notes
- Use fresh basil – For the brightest flavor, use tender, vibrant basil leaves (not bruised or wilted).
- Mince garlic finely – A fine mince ensures it blends smoothly and doesn’t overpower the dressing.
- Emulsify properly – Whisk the lemon juice, zest, mustard, and garlic first, then slowly add olive oil to create a creamy, well-blended vinaigrette.
- Add honey to balance – A touch of honey softens the acidity from the lemon and brightens the basil.
- Make ahead – The flavor improves slightly as it sits. Just shake or stir well before serving.
- Double the batch – This dressing keeps well in the fridge for up to 3 days—perfect for tossing on other salads or drizzling over roasted veggies!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bursting with fresh flavors, you’ll want to pour this lemon basil vinaigrette over everything!