Lemon-Vinegar Herb Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A bright, tangy dressing that transforms simple greens into a vibrant salad with a perfect balance of sharp acidity and herbal freshness. This mediterranean-inspired salads (gluten-free) ready in about 5 minutes pairs extra-virgin olive oil, fresh lemon juice, white wine vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 95 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp white wine vinegar
• 1/2 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 small clove garlic
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a small bowl, finely mince the garlic clove and whisk it into the lemon juice, vinegar, and Dijon mustard until the mustard dissolves and the mixture is smooth.
2. Step 2: Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies and becomes glossy.
3. Step 3: Stir in the fresh thyme leaves, sea salt, and black pepper, then taste and adjust seasoning until the tartness and saltiness are perfectly balanced.