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Lemon Basil Vinaigrette Recipe

This lemon basil vinaigrette is a light, crisp salad dressing that combines the flavors of lemon, basil, and white wine vinegar.

So, yesterday I shared our lemon couscous salad recipe; however, I didn’t share the vinaigrette we used on the dish. Today, I’m correcting that little issue. I present to you, our lemon basil vinaigrette. It’s a tangy, flavor-filled salad dressing that works on just about any salad. The lemon add a fresh burst of citrus flavor to every bite.

Also, keep in mind that is can be used on greens, pasta salads, and as a marinade for chicken and pork. Oh, if you’re looking for a creamier salad dressing, then take a look at our ranch dressing no mayo recipe.

The lemon basil vinaigrette in a cruet accented with lemon wedges.

How to make our lemon basil vinaigrette?

First, zest a fresh lemon. After that, add the zest, lemon juice, basil, salt and pepper to the bowl.

Lemon zest and other ingredients in a mixing bowl.

Next, once you have the ingredients prepped, go ahead and pour in the white wine vinegar.

White wine vinegar being added to the zest and spices.

Then, pour in the olive oil. Use a whisk to combine the ingredients into a smooth vinaigrette.

Olive oil being poured into the vinegar mixture.

Last, transfer the lemon basil vinaigrette into a salad cruet or dressing bottle.

If you don’t have either of those containers, then store it anything with a lid. Personally, I recommend a mason jar.

The ingredients have been whisked together into a salad dressing.

You can both mix a store the dressing in a mason jar, making it really versatile.

The salad dressing will hold at room temperature for up to 5-days. That’s it, the recipe is done!

The vinaigrette has been transferred to a glass cruet.
The vinaigrette has been transferred to a glass cruet.

Lemon Basil Vinaigrette Recipe

4.4 from 26 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 Servings

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  • cup extra virgin olive oil
  • cup white wine vinegar - or red wine vinegar
  • 2 tablespoons lemon juice - freshly squeezed
  • 1 tablespoons lemon zest
  • 2 teaspoon basil - dried
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  • In a small bowl, or jar with a lid, mix all the ingredients until they’re well incorporated.
    ⅔ cup extra virgin olive oil
    ⅓ cup white wine vinegar
    2 tablespoons lemon juice
    1 tablespoons lemon zest
    2 teaspoon basil
    1 teaspoon kosher salt
    ¼ teaspoon ground black pepper
  • Use immediately on a salad or store for up to 5 days in a sealed container.


*If you have a mason jar, you can pour the ingredients into the jar, properly secure the lid, and shake the lemon basil vinaigrette until it’s mixed.


Serving: 1ounce | Calories: 163kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 292mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.4mg
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