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A quick, zesty salad dressing that you’ll want to drizzle on everything.

This is the everyday salad dressing I reach for regularly. All you need is 2 minutes and four ingredients (plus salt and pepper). The simple rule of thumb is the 3:1 oil to acid – which is the classic vinaigrette ratio. This dressing has got just the right amount of lemon juice tang without being too overpowering. It’s well rounded and kid-friendly.

Close-up of a simple lemon vinaigrette with black pepper in a white ceramic bowl, next to a halved lemon.
This brilliant dressing can be made up to 7 days ahead and stored in the refrigerator. Make a big batch to have on hand for salads all week!

Making your own dressing means no more half-used bottles of store-bought dressing taking up space in my fridge and, aside from being outrageously delicious, this salad dressing is cheaper and much healthier than those pre-made versions you buy at the supermarket.

The BEST Salad Dressing works with just about every kind of salad, including the one I reach for the most on weeknights – which is a basic side of cos (romaine) lettuce, cucumber and tomato, which my kids love and goes with anything – but it also shines with more substantial bowls of roast veggies, grain salads and even drizzled over chicken or tuna.

Fresh garden salad with romaine lettuce, cherry tomatoes, red onion, and cucumber in a speckled white bowl.
When I say this dressing goes with everything, I mean it! Use it on all types of salad from green and grain salads, to roast vegetable and pasta salads.

What salads does this dressing pair best with?

This dressing is incredibly versatile! Try it with:

  • A simple green salad as pictured – with cos (romaine) lettuce, cucumber, tomato and red onion. You could also add baby spinach, grated carrot, croutons, pumpkin seeds (pepitas), shredded cabbage, alfalfa sprouts, sliced radish, capsicum (bell pepper) or avocado.
  • Grain salads – Toss it through cooked quinoa, couscous, or brown rice with herbs and chopped veggies (like shredded kale or finely chopped blanched broccoli, grilled zucchini/courgette or green beans). Add crumbled feta or chickpeas or lentils to bulk it up.
  • Roast vegetable salads – Think roasted pumpkin, sweet potato, beetroot (beet), or carrots with rocket (arugula)/baby spinach and feta/goat’s cheese with a handful of toasted seeds/nuts.
  • Protein salads – Top your salad with oven-baked chicken breast, shredded roast chicken, boiled eggs, canned tuna, leftover flaked salmon fillets or grilled tofu.
  • Even pasta salads – just add a spoon of the dressing to loosen up mayo-based salads or freshen up risoni (orzo) and vegetable combos.
Flat lay of fresh salad ingredients including romaine lettuce, cherry tomatoes, cucumber, red onion, lemon, olive oil, honey, mustard, salt, and pepper on a wooden surface.
Olive oil, lemon juice, honey and mustard (plus salt and pepper) are all you need for this simple but delicious 2-minute dressing. It’s easy to customise, too!

Can I double or triple this recipe?

Yes! This dressing scales beautifully. Just keep the same ratio (3:1 oil to lemon) and shake in a larger jar. Store in the fridge for up to 7 days.

How can I customise it?

Try adding:

  • 1 tablespoon plain Greek yoghurt – for a creamy, tangy vibe.
  • 1 tablespoon whole-egg mayonnaise – for a thicker texture.
  • ½ avocado – blitzed with the other ingredients (using a blender or stick blender) for a creamy texture.
  • ½ teaspoon finely minced garlic – for a Mediterranean twist.
  • Fresh herbs – finely chopped herbs like dill, parsley or basil work really well with this dressing.
  • Swap the honey for maple syrup and team with kale, blue cheese, apples and walnuts (as in this Maple Kale Salad).
Homemade salad dressing made with olive oil, black pepper, and lemon, served in a ceramic bowl with a spoon.
Lemon instead of vinegar, and a touch of honey make this delicious dressing well-rounded and kid-friendly.

If you enjoyed The BEST Salad Dressing, I think you’ll love:

12 Quick & Easy Salad Dressings
Cheat’s Caesar Salad Dressing
Green Leafy Salad with Balsamic Dressing
The BEST Homemade Ranch Dipping Sauce

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Close-up of a simple lemon vinaigrette with black pepper in a white ceramic bowl, next to a halved lemon.

The BEST Salad Dressing

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The BEST Salad Dressing is zesty, foolproof, made with pantry staples and comes together in under 2 minutes. Fresh, balanced and endlessly versatile – it’s your new weeknight go-to.

  • Total Time: 2 minutes
  • Yield: ⅓ cup (80 ml) 1x

Ingredients

Scale
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice (can be substituted with white vinegar or apple cider vinegar)
  • 1 tsp honey
  • 1 tsp dijon mustard
  • ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper

Instructions

  1. Add all the ingredients to a small jar with a tight-fitting lid. Seal the jar and shake well until the dressing is emulsified (around 15 seconds) or place the ingredients in a medium bowl and whisk well to combine.
  2. Drizzle over your favourite salad (3–4 cups of salad) or store in the fridge for up to a week (see make ahead and leftover instructions below).

Notes

Make ahead

This dressing is perfect for meal prep. Make it up to 7 days in advance and store it in a sealed jar in the fridge. It’s great for work lunches, picnic salads, or just having on hand, ready to go when dinner needs a quick lift.

If it solidifies slightly in the fridge (thanks to the olive oil), don’t panic – just leave it out at room temperature for 10–15 minutes, then give it a good shake or stir and it’ll come back to life.

Leftovers

Store leftover dressing in a jar in the fridge for up to 1 week. If it separates or thickens slightly, just give it a good shake or whisk before using.

If your salad is already dressed, it’s best eaten fresh. Dressed leaves (especially softer ones like cos/romaine or spinach) can go soggy over time. If you’re planning to prep salad ahead of time, check the Make Ahead instructions above – storing the dressing separately is the way to go for maximum crunch and freshness.

  • Author: Nicole
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Category: Sides
  • Method: No-cook
  • Cuisine: Everyday

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