Lemon Dill Vinaigrette ~ Fresh and light, lemon dill vinaigrette is the perfect dressing for any salad with its herbaceous and citrus notes.
Grilling is one of my favorite culinary aspects of summer. So far this summer I have grilled up lots and lots of meat, some fruit, and some veggies (none that I’ve shared here yet.) My other favorite culinary aspect of summer is all the fresh fruit and veggies. Berries, cucumbers, peppers, zucchini, melons, greens, tomatoes, green beans…I am making myself hungry just thinking about it all.
Of course fresh fruit and vegetables are available all year around in our grocery stores, but being able to get fresh local produce is something altogether special and only happens at this magical time of year…or at least where I live.
To lighten up my meals in all this heat, I’ve been eating a lot of salads. I think they taste better in the heat of summer. Sadly, I am not one that can eat a naked salad. I must have some kind of dressing or binder to bring it together. As much as I love creamy dressings, I like to save those for special occasions, plus I simply adore vinaigrettes.
I’ll be sharing an easy Greek-inspired salad soon, but this dressing was so fantastic on its own that it deserved its own post. Lemon Dill Vinaigrette was the perfect topping for the salad I made, but I had some left over and it was fantastic as a marinade on chicken. I’m certain if I had any left, I could get creative and use it in other ways.
What other ways can you use it? Maybe drizzled over some freshly grilled zucchini? Tell me in the comments below how you’d use it. Or if on a salad, what ingredients have you got in that bowl? 
Lemon Dill Vinaigrette
Ingredients
- 3 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried dill
- 1/8 tsp salt; +/- to taste
- 1/8 tsp black pepper; +/- to taste
- 1 1/8 tsp sugar; +/- to taste
- 1/2 tbsp dijion mustard
Instructions
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In a small bowl, whisk all the ingredients together until emulsified.
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Taste for salt/pepper, add more if needed.
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Cover and refrigerate until ready to use.
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Shake well before using.
23 Comments
Krista
July 6, 2016 at 1:42 pmThis looks so good! I love how easy it is to make dressing!
Debra C.
July 6, 2016 at 5:30 pmI’m right with you – just can’t do a naked salad! Your vinaigrette looks delicious bright & fresh – love it!
Des @ Life's Ambrosia
July 6, 2016 at 9:10 pmNow this looks like a perfect vinaigrette for all the fresh garden salads this summer!
Kimberly @ The Daring Gourmet
July 6, 2016 at 9:23 pmThis is one of my all-time favorite vinaigrette flavor combos!
carrie @ frugal foodie mama
July 7, 2016 at 8:05 amLoving the flavors in this salad dressing! 🙂 Also love how simple & quick it is to make.
Katerina @ Diethood
July 7, 2016 at 12:53 pmThose flavors are awesome! Such a perfect looking salad dressing!
Maris Callahan
July 7, 2016 at 1:16 pmDelicious! I love nice fresh summer salads
Caydee Meibos
July 8, 2016 at 4:05 pmI just made this!! I’m throwing it in some veggie wraps for dinner tonight. I took a spoonful outside to my four year old daughter to try. She tried it said “Yum”. Good enough for me. I went back inside trailed by my cute four year old who then asked “Wait, can I drink all of it?” 🙂 Thanks Michelle.
Michelle De La Cerda
July 8, 2016 at 4:10 pmHahaha! The seal of approval by a 4-year old is all I need! Thank you.
Grilled Chicken Greek Salad - The Complete Savorist
July 12, 2016 at 1:46 pm[…] to grill a few breasts for a quick meal. Even I have limit to the heat I can stand. I made a lemon dill vinaigrette to bring the whole salad together. I loved this Grilled Chicken Greek Salad so much, I made another […]
Dari
July 28, 2019 at 2:21 pmThis looks perfect! Question tho: only have white vinegar and apple cider vinegar (with the mother) is either ok to sub? Which would be better? Thank you!
~ Dari
Michelle De La Cerda
July 31, 2019 at 8:27 pmHi Dari, hope I’m not too late getting back to you. I keep going back and forth on which would be better. Apple with the mother is very cloudy and much stronger than without the mother. Plain white is blah, for lack of better words. So let’s be really complicated and do 1/2 tbsp white with 1/2 tbsp of apple cider. Please let me know what you do and how it goes.
ALicia@Eco Natural Soap
July 18, 2016 at 2:00 pmI am wanting to make everything I see here!! This I am definitely making tonight. We have fresh tomatoes and cucumbers from the garden and I think this taste amazing drizzled over them.
Michelle De La Cerda
July 18, 2016 at 9:36 pmThat would be amazing! Garden toms and cucs are so good.
Jessica
August 8, 2016 at 10:30 amI am wondering if anyone has tried this as a salad dressing with Salmon? How did it turn out?
Michelle De La Cerda
August 9, 2016 at 10:10 amI’ve not known anyone who has. It’s been made with chicken and was wonderful. I think this would work very well with salmon.
Victoria
December 6, 2016 at 5:29 pmDid you ever try it with salmon? That’s what we’re doing tonight.
Michelle De La Cerda
December 6, 2016 at 5:59 pmPersonally, I’ve not, been told it worked well.
Joan
September 16, 2019 at 2:25 pmHow far in advance can I make the dressing before using?
Michelle De La Cerda
September 16, 2019 at 3:56 pmI have never made it more than a day in advance. However, I have kept it in the refrigerator for about 10 days before using it up. The oil content does slightly solidify it, so let it come to room temperature when you want to use it.
Shelley
May 20, 2020 at 8:11 pmCan you use fresh dill?
Michelle De La Cerda
May 20, 2020 at 10:10 pmYes, 1/2 tablespoon should do the trick!
Ann
April 16, 2021 at 4:21 pmThis was excellent. I used it with a spring mix and lots of veggies.