Honey lemon vinaigrette salad dressing is so easy to make at home, and it tastes so much better than anything you can buy. It’s fresh, light, and slightly sweet.
I love using it on salads with greens, roasted vegetables, or even grain bowls.
Why You’ll Love It
- It’s made with simple, fresh ingredients you probably already have.
- It only takes a few minutes to whisk together.
- The combination of honey and lemon makes it bright and perfect for so many dishes.
Ingredients for Honey Lemon Vinaigrette
- Lemon juice – Fresh is best. Lime juice can also be used for a different twist.
- Honey – Adds sweetness and balances the acidity. Maple syrup is a great alternative if you prefer, but honey is still the best!
- Olive oil – A good-quality olive oil gives the best flavor, but if you want something milder, swap half for avocado or grapeseed oil.
- Salt – Brings out all the flavors. Any salt you have will work.
- Black pepper – Adds a little kick. Freshly ground is best, but regular black pepper is fine.
- Fresh thyme (optional) – Gives a light herbal flavor. You can also use fresh parsley or basil.
- Fresh oregano (optional) – Adds a slightly bolder, earthy flavor. If you don’t have oregano, you can skip it or just use thyme.
A Quick Tip on Honey
I love to use raw, local honey when I make this dressing. It has a clean, natural sweetness that blends smoothly and balances the tangy lemon without overpowering it. Some processed honey can taste overly sugary or artificial, so I try to stick with the good stuff. If my honey is too thick, I let it sit at room temperature or warm it slightly so it mixes easily.
Equipment You’ll Need
- Small bowl or jar
- Whisk or fork
- Measuring spoons
- Cutting board and knife (if using fresh herbs)
Instructions
I start by whisking the lemon juice and honey together in a small bowl or jar until they’re completely mixed. Then, while whisking, I slowly pour in the olive oil. Adding it little by little helps the dressing blend smoothly instead of separating.
Next, I stir in the finely chopped fresh thyme and oregano, if I’m using them. A pinch of salt and a few cracks of black pepper go in last. Then I give it a quick taste—if it needs more sweetness, I add a little extra honey. If I want it tangier, I squeeze in more lemon juice.
That’s it! This dressing is ready to drizzle over a salad, roasted veggies, or even grilled chicken. If I’m not using it right away, I store it in a jar in the fridge for up to a week. Before serving, I just give it a good shake since the oil and lemon juice will naturally separate.
A Quick Tip on the Lemon-to-Oil Ratio
The usual rule for vinaigrettes is 1 part acid to 2–3 parts oil, but this recipe uses a little less oil for a brighter, tangier flavor. The ratio here is about 1 part lemon juice to 1.5 parts olive oil (1/4 cup lemon juice to 1/3 cup olive oil).
If you prefer a milder dressing, you can increase the olive oil to 1/2 cup, making it a 1:2 ratio of lemon to oil. Try both and see what works best for you!
Tips for Making It
- Use fresh lemons: Freshly squeezed juice makes the dressing taste so much better.
- Adjust to your taste: Add more honey if you like it sweeter or more lemon juice for extra tang.
- Shake it up: If you don’t want to whisk, combine everything in a jar, seal it tightly, and shake until it’s blended.
How to Use It
Honey lemon vinaigrette is great on so many dishes. Toss it with arugula, spinach, or any of your favorite salad greens. Drizzle it over roasted vegetables, use it to dress a quinoa bowl, or even try it as a marinade for chicken or fish.
Leave a Comment
Do you make your own salad dressings? Have you tried a honey lemon vinaigrette before? I’d love to hear how you use it or any fun twists you’ve tried. Let me know in the comments!
Honey Lemon Vinaigrette Salad Dressing
This honey lemon vinaigrette is made with simple ingredients like fresh lemon juice, honey, and olive oil. It’s quick to make and adds bright flavor to any dish!
- 1/4 cup fresh lemon juice or lime juice
- 2 tbsp honey or maple syrup
- 1/3 cup olive oil or half olive oil, half avocado or grapeseed oil
- 1 pinch salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme chopped
- 1 tsp fresh oregano chopped
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In a small bowl or jar, whisk together the lemon juice and honey until smooth.
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Slowly drizzle in the olive oil while whisking to blend everything together.
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Stir in the fresh thyme and oregano, if using. Add salt and black pepper to taste.
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Taste and adjust—add more honey for sweetness, more lemon for tanginess, or extra salt if needed.
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Use immediately or store in the fridge for up to a week. Shake or stir before serving.
A Quick Tip on Honey
I love to use raw, local honey when I make this dressing. It has a clean, natural sweetness that blends smoothly and balances the tangy lemon without overpowering it. Some processed honey can taste overly sugary or artificial, so I try to stick with the good stuff. If my honey is too thick, I let it sit at room temperature or warm it slightly so it mixes easily.
