Lemon Basil Vinaigrette is a versatile, zesty dressing that can elevate any salad, vegetable side dish or even protein! Packed with the bright, tangy-sweet flavours of lemon, fresh basil, honey and olive oil, this dressing is fast, fresh, easy and delicious!
This Lemon Basil Vinaigrette is one of my favourite dressings to make all spring and summer long. The lemon flavours are perfect for spring when our palates are desperate for refreshing, bright flavours. Over the hot days of summer, when the farm stands are overflowing and backyard basil is lush and full, this dressing is an easy, no-cook way to turn greens and grilled chicken into a satisfying meal . Are you new to homemade salad dressings? Lemon Basil Vinaigrette is a great place to start! It’s simple to make and is so full of freshness and flavour. You’ll be happy that you took the few extra minutes (all of 5 minutes!) to make your own homemade salad dressing!
My backyard basil at The Lakehouse last summer!
What goes in Lemon Basil Vinaigrette?
- Extra Virgin Olive Oil: Olive oil adds delicious richness, healthy fats and flavour to this dressing. Be sure to use a quality oil that you like, as you will taste it in this recipe.
- Lemon Juice: Lemon juice adds bright citrus flavour to this vinaigrette. (Though, technically, this dressing isn’t a vinaigrette because it doesn’t contain vinegar. It is a vinaigrette in spirit though, thanks to its light and tangy nature, and base of oil and acidic lemon juice.). Always use freshly squeezed lemon juice for the best flavour.
- Honey: Honey gives this vinaigrette a hint of sweetness, which balances the acidity of the lemon.
- Dijon Mustard: Dijon acts as an emulsifier, helping all ingredients blend together.
- Green onions: Depending on where you live in the world, green onions are also called scallions or spring onions. Adding green onions to this lemon basil vinaigrette adds subtle and soft alum flavour, without overwhelming the other ingredients.
- Fresh Basil: This recipe is a great way to use fresh, sweet, summer basil. To chop basil quickly, stack a bunch of leaves on top of each other. Roll them up, then slice the roll to make thin strips ( a chopping technique known as “chiffonade”.)
- Lemon Zest: In addition to lemon juice, this recipe contains lemon zest, which adds unparalleled lemon flavour. When zesting a lemon, be sure to only remove the bright yellow part of the rind as the pale yellow and white parts of the rind (the pith) are quite bitter. To easily remove the zest, simply work your way around the lemon with a microplane zester. If you don’t already own that tool, it’s a great one to add to your kitchen!
- Salt and Pepper: Salt offsets the tartness of the lemons and the sweetness of the honey for a perfectly balanced dressing. Black pepper adds a subtle heat and boost of flavour. How much black pepper you use is a matter of personal preference. Be sure to use freshly ground black pepper for the best taste. I like to keep my pretty pepper grinders clean for use at the table, so I use these peppercorns with a built in grinder in the kitchen.
SERVING SUGGESTIONS
Lemon Basil Vinaigrette is a versatile dressing that works wonders in a number of different dishes. The most obvious use is as a salad dressing, turning crisp spring greens and fresh summer produce into addictive delights. Use this vinaigrette to add refreshing flavour to pasta salads, bean salads, quinoa salads and rice bowls. This dressing is delicious spooned over grilled chicken or fish, or tossed with shrimp and scallops. Use Lemon Basil Vinaigrette to add bright flavour to grilled, steamed or roasted vegetables, or drizzle it over your favourite sandwich.
Lemon Basil Vinaigrette
This light and healthy Lemon Basil Vinaigrette is a bright and refreshing dressing that is perfect on salads, fish and more!
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 3 Tbsp lemon juice
- 2 Tbsp honey
- 2 tsp dijon mustard
- 2 green onions, chopped
- 1/2 cup chopped fresh basil
- zest of 1 lemon
- 1/2 tsp kosher salt
- a few cracks of freshly ground black pepper
Instructions
- Add all the ingredients to the bowl of a small food processor or blender, and process until basil and green onions are very finely chopped (small flecks of green are fine) and the dressing is a pale green in colour. Adjust salt and pepper to taste.
Notes
- This recipe makes about 1/2 cup of dressing. It can easily be doubled and stored to add a quick boost of healthy flavour to meals throughout the week.
RECIPE NOTES
- This dressing is best made at least 1 hour ahead to allow time for the flavours to blend.
- This Lemon Basil Vinaigrette keeps well in a sealed container in the fridge for up to 5 days. The olive oil in the recipe will have thickened the vinaigrette in the fridge, but the dressing will return to its pourable consistency if set out at room temperature 30 minutes before serving. If any separation occurs, give it a good shake before serving.
Looking for other delicious homemade salad dressings? Check out these easy and flavour-packed Style and Grace recipes!
