Lemon Basil Vinaigrette (Easy- 5 Ingredients)
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This Lemon Basil Vinaigrette combines fresh basil, lemon juice, lemon zest, garlic, Dijon mustard, and extra-virgin olive oil for a bright, herbaceous salad dressing with balanced acidity. Ready in 5 minutes, this homemade lemon basil salad dressing is delicious on green salads, grilled vegetables, chicken, fish, and grain salads.
This vinaigrette is perfect for dressing my Spring Salad, Pearl Couscous Salad, and Tuna and White Bean Salad, or drizzling over grilled vegetables or chicken.
Quick Look: Lemon Basil Vinaigrette
- Prep Time: 5 minutes
- Servings: 10
- Dietary Info: Vegetarian and gluten-free
- Method: Whisk, shake, or blend
- Technique: Combine the basil, garlic, lemon juice, lemon zest, and Dijon, then slowly whisk in the olive oil to create a well-blended vinaigrette. Finish with salt and optional honey.
- Flavor/Texture: Bright, lemony, herbaceous, garlicky, tangy, silky
Why Youโll Love This Recipe
This vinaigrette has the fresh, bright flavor I want from a homemade vinaigrette without requiring a long ingredient list or special equipment. Fresh basil gives the dressing its herbaceous flavor, while lemon juice and zest add acidity and citrus aroma. A little Dijon helps bring the ingredients together, and the optional honey is useful when you want to soften the sharpness of the lemon.
I use it on salads, but it is just as good drizzled over grilled vegetables, Chicken Spiedini, or Fish Tacos.
Simple Ingredients
Made With Amore,
Table of Contents
Simple Ingredients
A handful of fresh ingredients gives this lemon basil salad dressing its bright flavor and silky texture.
- Fresh Basil: Use fresh basil leaves for the brightest herbaceous flavor. Dried basil will not give the same fresh taste or texture.
- Fresh Lemon Juice and Zest: The juice provides acidity while the zest adds concentrated lemon aroma and flavor.
- Garlic: Adds savory depth and balances the bright lemon and basil.
- Dijon Mustard: Adds a subtle savory bite and helps the oil and lemon juice stay blended.
- Extra-Virgin Olive Oil: Creates the smooth, rich base of the vinaigrette and carries the flavors of the basil and lemon.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Basil: Use fresh parsley, tarragon, or chives for a different herb flavor, though the dressing will no longer have the classic basil flavor.
- Lemon: Use Meyer lemons for a slightly sweeter citrus flavor, or replace some of the lemon juice with another fresh citrus juice. Youโll love my Orange Vinaigrette Salad Dressing Recipe.
- Sweetness: Add the optional honey to soften the acidity and create a slightly sweeter dressing.
How To Make Lemon Basil Vinaigrette
Choose the method based on the texture you want: whisk it in a bowl for a more rustic dressing, shake it in a jar for the quickest method, or blend it for a smoother vinaigrette. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- 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.
Lemon Basil Vinaigrette FAQs
The flavor of homemade vinaigrette is easy to adjust to your preference.
โ Too Tart: Add a little more olive oil or honey to soften the acidity.
โ Too Rich: Add a little more fresh lemon juice to brighten the dressing.
โ Too Sharp: Let the vinaigrette rest for a few minutes before adjusting the seasoning.
โ Too Thick: Add a small amount of water and whisk until it reaches your preferred consistency.
โ Needs More Flavor: Add a pinch of salt or a little more lemon zest to bring out the flavors.
Yes. The method you choose depends on the texture you prefer. Whisk the ingredients together in a bowl for a slightly more rustic dressing, shake everything in a jar for the quickest method, or use a blender for a smoother, more evenly emulsified vinaigrette.
Slowly whisking the olive oil into the lemon mixture helps create a smoother emulsion. You can also shake the dressing vigorously in a jar or blend it for a more uniform texture. Some separation is natural, so shake or whisk again before serving.
Yes. The bright lemon, basil, garlic, and olive oil flavors work well as a marinade for chicken, fish, shrimp, and vegetables. For food safety, discard any marinade that has touched raw meat or seafood rather than using it as a finished dressing.
Store the vinaigrette in a sealed jar or airtight container in the refrigerator for up to 3 days. The olive oil may become firm or cloudy when chilled, which is normal. Let the dressing sit at room temperature for about 10 minutes, then shake or whisk well before serving.
Serving Suggestions
I love using this lemon basil vinaigrette on fresh salads and summer vegetables, but it also works beautifully with grilled proteins and Italian dishes. Drizzle it over Tomato Burrata Salad, or use it to brighten Grilled Chicken, Oven Baked Pork Ribs, fish, and fresh mozzarella. Itโs also delicious tossed with Pasta Salad and Pesto Pasta, or spooned over grilled vegetables.
My Pro Tips
Recipe Tips
- Use fresh basil for the best flavor and color.
- Zest the lemon before juicing so you can easily collect the fine zest.
- Mince the garlic finely so it distributes evenly throughout the dressing.
- Add the olive oil gradually to create a smoother emulsion.
- Taste before serving and adjust the lemon, salt, or honey to balance the flavors.
More Salad Dressings
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Lemon Basil Vinaigrette Recipe
Ingredientsย
- ยผ 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
- ยฝ cup extra-virgin olive oil
- ยผ teaspoon sea salt
- 1 teaspoon honey, optional for a touch of sweetness
Instructionsย
- 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 best flavor and color.
- Zest the lemon before juicing so you can easily collect the fine zest.
- Mince the garlic finely so it distributes evenly throughout the dressing.
- Add the olive oil gradually to create a smoother emulsion.
- Taste before serving and adjust the lemon, salt, or honey to balance the flavors.
- Drizzle it over Tomato Burrata Salad, or use it to brighten Grilled Chicken, Oven Baked Pork Ribs, fish, and fresh mozzarella. Itโs also delicious tossed with Pasta Salad and Pesto Pasta, or spooned over grilled vegetables.
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!