Citrus Herb Vinaigrette

Why I Love This Recipe

This citrus herb vinaigrette is my go-to salad dressing because it’s super simple to make and uses ingredients I almost always have in my pantry and fridge. We toss together big salads a few times a week, and 9 times out of 10, this is the dressing I reach for. Whether it’s an Italian Chopped Salad, Winter Citrus Salad, Summer Garden Salad, or Grilled Chicken, Vegetable and Avocado Salad, this zippy dressing adds the perfect amount of flavor without being too overpowering or vinegary. Plus, it’s one of the healthier salad dressings out there. A total win-win!

One of the best parts about this classic vinaigrette recipe is its versatility. It’s not just for salad! You can also use it as a quick marinade for chicken, and it’s out of this world! It keeps well in the refrigerator for 7 to 10 days, making it perfect for meal prep and busy weeknights.

The Ingredients

Pin

• Shallot: A little shallot goes a long way! It adds mild onion flavor and a touch of sweetness that gives the vinaigrette a tasty boost.
• Fresh herbs: Chives, basil, and parsley (some of our favorites) add fresh, zesty, and slightly sweet notes that make this dressing pop. Feel free to mix and match your favorites – maybe some dill or chervil!
• Olive oil: It’s important to use a good olive oil for dressings. It’s the base that pulls everything together and gives the vinaigrette that luscious texture.
• Lemon juice: Fresh and tangy, lemon juice brightens up the dressing and gives it that citrusy zing we all love. Lime juice can work too, for a slightly different twist.
• White wine vinegar: This adds a gentle bite and a hint of fruitiness that pairs perfectly with the lemon and herbs.
• Dijon mustard: A little Dijon brings some tang and helps everything blend nicely—it’s the secret to a creamy, well-mixed vinaigrette.
• Honey: Just a touch of sweetness to balance out the tang.
• Salt and pepper: The finishing touch! Salt enhances all the flavors, and black pepper adds a tiny kick.

How to Make Citrus Herb Vinaigrette

Pin

Step 1: Combine Ingredients. There are a few ways you can do this part depending on the equipment you have!

• In a Bowl: In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
• Mason Jar: Place all ingredients in a mason jar and shake to combine until creamy.
• In Food Processor: Add all of the ingredients except for herbs to a food processor. Combine until dressing is emulsified then stir in the herbs.

Pin

Step 2: Serve immediately, or cover and place in refrigerator for future use. Vinaigrette will last in the refrigerator for 7-10 days.

Tips and Tricks

• Use fresh ingredients for the best flavor: Freshly squeezed lemon juice, finely chopped shallots, and vibrant herbs make a big difference. Bottled juice or dried herbs just don’t deliver the same punch.
• Shake it up for easy mixing and storage: Instead of whisking, add everything to a mason jar and give it a good shake. It emulsifies the vinaigrette beautifully and doubles as a storage container!
• Taste and tweak as you go: The beauty of homemade vinaigrette is how customizable it is. Too tangy? Add a bit more honey. Not enough zing? Splash in a little extra vinegar or lemon juice. Trust your taste buds!
• Make it ahead and let it sit: Letting the vinaigrette rest for 10–15 minutes helps the flavors meld. It also keeps well in the fridge for up to 10 days—just shake before using.
• Let Kids Dip: I prefer to go ahead and put the dressing on my salad, but my kids love to dip! Somehow they’ve turned salad into finger food! I don’t mind how they eat it though! As long as they’re getting their veggies, I’m a happy mama.

FAQs