Lemon Herb Vinaigrette
A fresh and zesty vinaigrette infused with herbs for added flavour. This dressing is perfect for salads or drizzling over grilled vegetables, providing a bright taste that enhances any dish.
- Total
- 5 min
- Serves
- 4
- Level
- Everyday
Created with Pantry Bliss
Ingredients
4 servings
- 60 milliliters fresh lemon juice
- 120 milliliters extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
- Prep
- 5 min
About this recipe
This recipe draws inspiration from classic vinaigrette dressings found in Mediterranean cuisine, where fresh herbs and citrus are often used to enhance the flavours of simple salads and grilled meats. It's a versatile dressing that’s quick to prepare and adds a burst of freshness to countless dishes.
Method
-
Step 1: Prepare the Ingredients
Start by measuring out all your ingredients. Squeeze fresh lemon juice into a measuring cup until you have 60 millilitres. Finely chop 2 tablespoons of fresh parsley and set aside.
-
Step 2: Mix the Vinaigrette
In a small bowl, combine the lemon juice, 120 millilitres of extra virgin olive oil, 1 teaspoon of honey, 1 teaspoon of dried oregano, and the chopped parsley. Whisk or stir well until everything is mixed together and honey is dissolved.
-
Step 3: Season to Taste
Add 1 teaspoon of salt and 1 teaspoon of black pepper to the vinaigrette. Stir well and taste. Adjust the seasoning with more salt or pepper if desired.
-
Step 4: Serve the Vinaigrette
The vinaigrette is ready to use immediately. Pour it over your salad or grilled vegetables and enjoy the fresh flavour. Store any leftovers in an airtight container in the refrigerator for up to one week.
Make sure to shake or stir the vinaigrette before using if it has been stored, as the ingredients may separate.
Tips
- Add a clove of minced garlic for a more robust flavour.
- In place of parsley, try using fresh basil or dill for a different herbaceous note.
- This vinaigrette can be made ahead of time and stored in the fridge for up to one week.
Equipment
- small bowl
- whisk or fork
- measuring spoons
- knife
- cutting board
Serve it with
Sides
-
Mixed Green Salad
A simple salad with greens enhances the vinaigrette and allows its flavours to shine.
-
Grilled Asparagus
The vinaigrette complements the earthy flavours of asparagus perfectly.
Goes well with
-
Roasted Chicken
The dressing provides a tangy contrast to the richness of roasted chicken.
-
Quinoa Salad
The vinaigrette adds a refreshing note to protein-rich quinoa.
Drinks
-
Sparkling Water
Refreshing and light, it complements the vinaigrette well.
-
Sauvignon Blanc
A crisp white wine that pairs nicely with the acidity of the lemon.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
