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Under 30 Minutes

Quick Lemon Vinaigrette


Try using this easy vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Everyday Food, March 2007


  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 cup olive oil


  1. In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.

Reviews Add a comment

  • MS11187080
    30 JUN, 2016
    I've made every single kind of vinaigrette there is: with red wine vinegar, lemon juice, champagne vinegar and almost always Dijon mustard. Sometimes shallot and/or garlic. Lately I've made this dressing exclusively. It has a really nice tang from the lemon juice, and it contains less olive oil than standard recipes which call for a three-to-one ratio. Good sweet/salty balance. Keeps in the fridge and goes together in minutes. Tonight with fresh tomatoes, mozzarella & basil. Very versatile.
  • JoShannyU
    5 MAR, 2011
    I have used this recipe for 3 years, I love it so much. I like it very lemony and I always cut the oil in half.
  • barbralove
    19 AUG, 2008
    I see two comments from you.
  • joycehm
    19 AUG, 2008
    Why do my comments not show up after submission?
  • joycehm
    19 AUG, 2008
    While this is a basically good dressing, I added a 2" strip of lemon peel to it, pressing with the back of a spoon to release the oil for a stronger lemony taste.