Basil Lemon Vinaigrette
This basil lemon 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.
Storage:
Room Temperature: Store leftover vinaigrette at room temperature in a sealed container for 4-5 days.
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Ingredients
- ⅔ cup extra virgin olive oil
- ⅓ cup white wine vinegar, or red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons dried basil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl, or jar with a lid, mix all the ingredients until they’re well incorporated.⅔ cup extra virgin olive oil⅓ cup white wine vinegar2 tablespoons freshly squeezed lemon juice1 tablespoon lemon zest2 teaspoons dried basil1 teaspoon salt¼ teaspoon ground black pepper
- Use immediately on a salad or store for up to 5 days in a sealed container.
