Name: Whole Lemon Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 medium lemon, scrubbed; ¾ cup extra-virgin olive oil; ¼ cup fresh tender herbs (such as chives, dill, and basil); 2 tablespoons rice vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, smashed; 2 teaspoons kosher salt; ¼ teaspoon black pepper

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Bright, zesty, and full of herbal flavor, this quick whole lemon vinaigrette is my go-to dressing when I want something bold and fresh. Using the entire lemon gives it an incredible citrus punch that works beautifully on salads, grains, or roasted vegetables.

Why You’ll Love This Recipe

I love how this vinaigrette delivers maximum lemon flavor in every drop. Blending the whole lemon — peel and all — adds bitterness, depth, and complexity you can’t get from juice alone. It’s quick to make, customizable, and stores well in the fridge, making it perfect for meal prep or spontaneous meals.

Whole Lemon Vinaigrette

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium lemon, scrubbed
3/4 cup extra-virgin olive oil
1/4 cup fresh tender herbs (such as chives, dill, and basil)
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 small garlic clove, smashed
2 teaspoons kosher salt
1/4 teaspoon black pepper

Directions

I trim off and discard the ends of the lemon, cut it into quarters, and remove the seeds.
I place the lemon (peel and all) in a blender or food processor and blend until finely chopped, about 1 minute.
I add the olive oil, herbs, vinegar, mustard, and garlic, then blend again until mostly smooth and emulsified, about 30 seconds to 1 minute.
I transfer the vinaigrette to a small bowl and whisk in the kosher salt and black pepper to taste.
I store it in an airtight container in the fridge for up to 1 week and shake it well before each use.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Servings: about 10 servings (1 1/4 cups total)
Calories: 130 kcal per 2-tablespoon serving

Variations

Sometimes I swap rice vinegar for white vinegar or lemon juice for a different tang. I also like switching up the herbs depending on what I have on hand — parsley, mint, or tarragon work really well. For a touch of sweetness, I add a drizzle of honey or maple syrup.

Storage/reheating

I store this vinaigrette in a glass jar or airtight container in the fridge for up to a week. Since the olive oil can firm up when chilled, I let it sit at room temperature for a few minutes or run the container under warm water before using. A quick shake or stir brings it right back together.

FAQs

Why use the whole lemon instead of just the juice?

Using the whole lemon adds bitterness and extra depth that juice alone doesn’t provide. It gives the dressing a more intense citrus flavor.

Can I use a different type of vinegar?

Yes, I often swap rice vinegar for lemon juice, or apple cider vinegar depending on the flavor I’m aiming for.

What herbs work best?

I like using tender, mild herbs like basil, dill, chives, or parsley. Stronger herbs like rosemary or sage can overpower the lemon.

Is it okay to leave out the garlic?

Yes, I can leave it out if I prefer a milder flavor or substitute with a pinch of garlic powder.

Can I use a food processor instead of a blender?

Absolutely. Both work well — I just make sure to blend until smooth and emulsified.

Conclusion

This Whole Lemon Vinaigrette brings brightness and boldness to any dish I drizzle it over. It’s simple, zippy, and endlessly adaptable, making it a staple in my kitchen for everything from salads to grilled vegetables and beyond.