This post may contain affiliate links. Please read our disclosure policy
This Lemon Dill Vinaigrette is a great way to punch up your salad. It’s healthy, super easy to prepare, and lasts 2 weeks in the fridge. All you have to do is add the ingredients to a mason jar, shake it like it owes you money and drizzle it over all the things.
Personally, I like my salad dressings with a bit of a kick to them, and this Lemon Dill number is no exception. It’s bright, fresh, and tangy. I most often use it to dress Greek salads, but feel free to experiment with other salads with leafy greens.
You can even use the Lemon Dill Vinaigrette as a sauce for grilled meats, fish and vegetables. It’s particularly good with grilled salmon! Just saying.
Lemon Dill Vinaigrette Ingredients
Lemon: Fresh lemon juice is key here! Try to stay away from the concentrated stuff that comes in a squeeze bottle. However, if you must use bottled lemon juice, I insist on this brand. It is actually pretty fantastic!
Dill: I’m all for substitutions, but dry dill just doesn’t have the same flavour as fresh.
White Wine Vinegar: Oftentimes, I’ll mix citrus and vinegar in my salad dressings. I like the fruity flavours from the citrus and the zing from the vinegar. However, you can definitely just use fresh lemon juice if preferred. It won’t be as tangy, but that may not be a bad thing.
Garlic and Onion Powder: Homemade salad dressings are one of the rare times you’ll see me using granulated forms of onion and garlic rather than fresh. There’s just something I really like about the flavour here.
Oregano: If you can find fresh oregano, use it! It’s wonderful stuff and much more mellow and floral than dried oregano. Alas, it’s not always available near me so I find myself using dried more often than not.
Extra-Virgin Olive Oil: Using a high-quality olive oil makes all the difference in a salad dressing. Not only will it impart a beautiful colour, but it will also add a lot more flavour.
Kosher Salt and Black Pepper: The backbone of any dressing. Add salt and pepper to taste and don’t be afraid of seasoning! Remember, this is vinaigrette will most likely be going over raw vegetables and as the salt hits them, they will release liquid, diluting the dressing in the process.
Make It in a Mason Jar
The easiest to make this Lemon Dill Vinaigrette is in a mason jar. Just add the ingredients, seal the lid and shake, shake, shake! No whisking required! The best part is you can then use the same mason jar to store any leftover salad dressing.
Wide mouth mason jars, like these Ball ones, actually have markers on the side so you can measure directly in the jar.
Adjust Servings As Desired
The most important thing about salad dressings is proportions. As mentioned, I like my vinaigrettes with a bit of kick so I use a 2:1 ratio of oil to acid. So, for every 1/4 cup of oil, I use 2 tablespoons of acid, which works out to 1/8 cup. This ratio also makes it easy to calculate proportions.
To adjust the servings and make a dressing for a bigger salad, simply keep the proportions as they are and multiply accordingly based on the amount of servings. For a salad for 4 people, for example, you will need 1/2 cup olive oil and a total of 1/4 cup acid (in this case 1/8 cup lemon juice and 1/8 cup white wine vinegar).
For a more mellow dressing, you can use a 3:1 ratio of oil to acid.
Lemon Dill Vinaigrette (Whole30 & Paleo)
Ingredients
For the Lemon Dill Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon granulated onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
For the Greek Salad
- 3 vine-ripened tomatoes - cut into eighths
- 1/2 English cucumber - sliced
- 1/2 green bell pepper - thinly sliced
- 1/4 red onion - thinly sliced
- 2 radishes - thinly sliced
- 1/4 cup kalamata olives
Instructions
For the Lemon Dill Vinaigrette
- Add all of the ingredients to a mason jar. Seal the jar with a lid and shake vigorously until combined. Can be refrigerated for up to 2 weeks.
For the Greek Salad
- Add all of the ingredients to a large bowl. Drizzle with the Lemon Dill Vinaigrette and toss to coat. Spoon into individual serving plates and serve immediately.
Notes
About the Author
Hi, i'm Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
1 Comment