Lemon Basil Vinaigrette Recipe (Trader Joe’s)
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This Lemon Vinaigrette Recipe brightens any salad with a vibrant lemon basil color, fresh ingredients, and refreshing flavor. Plus, it only takes five minutes to make—just zest and juice fresh lemons and blend all the dressing ingredients.
Why You’ll Love This Lemon Basil Vinaigrette!
A homemade recipe is always better than store-bought dressings packed with preservatives and artificial flavors. Instead, enjoy real ingredients, like fresh basil, spicy garlic, and sweet honey.
Ingredient notes
- Lemons | Get fresh lemon juice from about two large lemons and grate the tangy lemon zest from one, too.
- Basil | Fresh basil leaves are perfect for summer recipes, and this salad dressing is no exception!
- Oil | Use a quality oil, like extra virgin olive oil. See the notes for more oil options that work great with this vinaigrette recipe.
- Vinegar | Make a bright and tangy dressing with white wine vinegar.
- Garlic | Give the dressing a layer of subtle spice with fresh garlic cloves.
- Mustard | Dijon mustard acts as an emulsifier for this vinaigrette dressing recipe and gives it a creamier texture.
- Honey | Give the dressing a hint of sweetness with honey.
- Salt and pepper | Season the dressing to taste with sea salt and freshly ground black pepper.
- Red pepper | Crushed red pepper flakes give the refreshing dressing a light kick of heat.
How to make Lemon Basil Dressing
Today’s lemon basil dressing is more flavorful and satisfying than the top brands at the grocery store. And it only takes a few minutes to make!
STEP 1 | Juice and zest the lemon
First, take out that handy lemon zester. Zest one large lemon to make a tablespoon of zest, then halve the lemon and press out the juice into a measuring cup, juicing more lemons until you have a total of ⅓ cup of fresh juice.
STEP 2 | Blend ingredients
Next, pour the lemon juice and zest into the bowl of a food processor. Then, add the remaining ingredients and process until the ingredients are blended and smooth.
STEP 3 | Season and enjoy!
Lastly, taste and season with more salt and pepper until the dressing fits your preference. Then, ladel the dressing into in one of these adorable mason jars or enjoy fresh!
Tips from the Home Chef’s Kitchen
If you’re craving more homemade dressings, check out my BBQ Ranch, Homemade Greek Dressing, and Spinach Salad Dressing!
Variations and substitutions
- Oil Substitutes. I prefer extra-virgin olive oil for this dressing recipe. However, many other options exist, like sunflower, grapeseed, or avocado oil.
- Mustard Alternatives. If you don’t prefer Dijon mustard, feel free to use your favorite! For instance, classic yellow mustard gives the dressing a more mild mustard flavor, while spicy brown mustard brings a hint of heat.
- Vinegar Options. Instead of white wine vinegar, use white balsamic vinegar for richness or apple cider vinegar for a fruitier profile.
- If preferred, replace the garlic with shallots for a more mild taste.
Storage tips
- Store the freshly made lemon herb vinaigrette in an airtight container, like a mason jar. Separate from salad ingredients, it will last for about a week in the refrigerator. Be sure to give it a good stir or shake before serving!
Frequently asked questions
Yes! As long as you avoid mustard with added sugars, the dressing is very keto-friendly.
Technically, how long the recipe will last when appropriately stored in the fridge depends on more ingredients, not only the vinaigrette base. In general, vinaigrettes tend to last up to a week.
This lemon basil dressing is a healthier option than other salad ingredients and much healthier than the store-bought equivalents.
Some common mistakes people make when making a homemade vinaigrette dressing are not accurately measuring the ingredients the recipe calls for, leaving out the emulsifying ingredients, and not using fresh herbs.
Looking for more Delicious Summer Recipes?
Summer is almost here, so it’s time to add new and refreshing flavors to your menu to fight the heat and make the most of the seasonal veggies and fruits! Try my Corn Avocado Salad the next time you host friends and family or serve Fish Tacos with Mango Salsa for a summer-themed Taco Tuesday! And don’t forget about the summer sweets, like this Blueberry Shortcake — Yum!
What to serve with Lemon Basil Vinaigrette
Of course, this homemade dressing is perfect for salads. I like to make a lemon basil salad with fresh baby arugula, sliced carrots, almonds, and shaved Parmesan cheese — it’s my Trader Joe’s version!
Lemon Vinaigrette is also an excellent addition to other dishes, like grain salads or these savory rosemary-garlic Broiled Lamb Chops. I love to make a lemon basil salad topped with parmesan cheese, and I also believe this dressing would be delicious in a couscous salad!
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Lemon Vinaigrette
Ingredients
- ⅓ cup fresh lemon juice about 2 large lemons
- 1 tablespoon lemon zest
- ⅓ cup firmly packed fresh basil leaves
- ⅔ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 clove garlic
- 2 teaspoons Dijon mustard
- 3 tablespoons honey
- ¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅙ teaspoon crushed red pepper flakes
Instructions
- Zest one large lemon to make 1 tablespoon of zest, then halve the lemon and press out the juice into a measuring cup. Juice more lemons until you have ⅓ cup of fresh juice.
- Pour the lemon juice and zest into the bowl of a food processor., then add the remaining ingredients. Process until the ingredients are blended and smooth.
- Taste and season with more salt and pepper, if desired.
Notes
- For best results and full flavor, use fresh herbs.
- Measure each ingredient accurately for the best salad dressing.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
