Lemon Oregano Vinaigrette

This simple lemon oregano vinaigrette is bursting with flavor. It’s delicious tossed with fresh greens. This lemon oregano salad dressing is quick and easy to make.

Ingredients and substitutions

Fresh lemon juice works best in this recipe. I don’t recommend substituting bottled lemon juice in this salad dressing because the flavor just isn’t the same.

A glass bowl filled with vinaigrette with an antique silver spoon.

Fresh lemon zest gives this vinaigrette a big boost of lemony flavor. You can omit it if you’re in a hurry but I highly recommend including it if possible because it makes a huge difference to the flavor.

I used dried oregano in this dressing but fresh works too, so use whichever you prefer. If using fresh oregano, be sure to finely chop it and increase the amount to two teaspoons.

How to make it

Start by adding the lemon zest, lemon juice, extra virgin olive oil, oregano, and salt to an airtight container with a tight fitting lid.

Ingredients for vinaigrette in a plastic container.

Shake the container until all the ingredients are thoroughly mixed. This should take about a minute.

Vinaigrette in a plastic container.

Toss this oregano lemon vinaigrette with salad or store the dressing in the fridge for up to five days. This recipe makes enough dressing for four servings.

Tips

I like to use a microplane zester to remove the lemon zest. It gives the zest a delicate, fine texture. Any other type of zester or grater works too.

A lemon next to a pile of lemon zest.

To get as much juice out of each lemon as possible, use the palm of your hand to press the lemon firmly against the countertop before slicing the lemon in half and squeezing out the juice.

Storage

Store this vinaigrette in an airtight container in the fridge for up to five days. Shake the container again to mix the ingredients immediately before serving.

Optional addition

To add an extra layer of flavor to this vinaigrette, add half a teaspoon of finely chopped garlic.

A glass bowl filled with lemon salad dressing.

More salad dressing recipes to try

A glass bowl filled with vinaigrette with an antique silver spoon.
5 from 2 votes
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Lemon Oregano Vinaigrette

This lemon oregano vinaigrette is bursting with flavor. It's delicious tossed with fresh greens. This simple lemon oregano salad dressing is quick and easy to make.
Course Salad
Cuisine American
Prep Time 8 minutes
Cook Time 0 minutes
Total Time 8 minutes
Servings 4
Calories 124kcal

Equipment

  • Airtight container with tight-fitting lid

Ingredients

  • The zest of one lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano (or substitute 2 teaspoons finely chopped fresh oregano)
  • 1/4 teaspoon salt

Instructions

  • Add the lemon zest, lemon juice, extra virgin olive oil, oregano, and salt to an airtight container with a tight fitting lid.
  • Shake the container until all the ingredients are thoroughly mixed.
  • Use immediately or store the dressing in an airtight container in the fridge for up to five days, then shake it again to mix the ingredients before serving.

Notes

Optional addition: add 1/2 teaspoon of finely chopped garlic, if desired.

Nutrition

Serving: 2Tablespoons | Calories: 124kcal | Carbohydrates: 1.4g | Protein: 0.1g | Fat: 13.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 9.9g | Sodium: 145.9mg | Potassium: 22.2mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 9.4IU | Vitamin C: 5.9mg | Calcium: 9.1mg | Iron: 0.3mg

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