This bright herby lemon thyme vinaigrette dressing comes together in just 5 minutes with a handful of everyday ingredients. It has so many uses that you'll want to keep a jar of it in the fridge all the time to brighten salads, vegetables, grain bowls, and more.
I like to think of this easy vinaigrette as sunshine in a jar. Its bright lemon flavor is guaranteed to boost any dish, even in the dead of winter. I love drizzling it over simple salads, like this grilled tuna salad, or tossing it with grilled or roasted vegetables, like these grilled beets.
Why This Recipe is a Great Everyday Staple
- It's made with only 5 ingredients and comes together in less than 5 minutes.
- The recipe scales easily, allowing you to make a big batch, or just as much as you need at once.
- It stores well so you can always have some on hand.
Ingredients and Substitutions
- Lemon juice--Use freshly squeezed lemon juice for best results.
- Vinegar--My preference is to use white wine vinegar here, but red wine or apple cider vinegar will also work.
- Thyme--Use fresh thyme for the lemon herb dressing. For an extra lemon boost, seek out lemon thyme.
- Combine the dressing ingredients in a small jar or lidded container.
- Shake well to combine. Season with salt and pepper.
Definitely. Replace 2 tablespoons of the oil with 2 tablespoons of mayonnaise. The dressing will be thicker.
Drizzle it over salads, or use it as a quick marinade for fish or chicken. It's also great spooned over grilled vegetables or stirred into rice or grains to add flavor to a simple grain bowl.
Tips and Troubleshooting
- The dressing will separate as it sits. Shake well before using.
- Store the lemon herb vinaigrette in a lidded jar or container in the refrigerator for up to 1 week. If the dressing solidifies, let it sit at room temperature until it becomes liquid again, then shake well to combine.
- This dressing is suitable for gluten-free, dairy-free, and vegan diets.
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Lemon Thyme Vinaigrette
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves chopped
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- In a lidded jar or container, combine the lemon juice, vinegar, mustard, and thyme.
- Pour in the olive oil, secure the lid, and shake well to combine.
- Season to taste with salt and pepper.
- Shake, shake, shake--The dressing will separate as it sits. Shake well before using.
- Storage--Store the lemon herb vinaigrette in a lidded jar or container in the refrigerator for up to 1 week. If the dressing solidifies, let it sit at room temperature until it becomes liquid again, then shake well to combine.
- Dietary--This dressing is suitable for gluten-free, dairy-free, and vegan diets.