Lemon Basil Dressing

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This lemon basil dressing is easy to make with just 4 simple ingredients. Great on salads, grain bowls, or as a marinade.

A yellow dressing in a jar with dried basil throughout.

As you’ve probably noticed from my salad dressing category, I love making homemade dressing.

Homemade salad dressing is always better because:

you know what’s in it
it’s easy to customize to suit your exact purpose or craving
always tastes fresher
easy to tailor to dietary requirements (dairy-free, soy-free, low sodium, etc)

I created this dressing for my roasted broccoli quinoa salad, but it’s so versatile you can use it on any salad or grain bowl. Try it with my kale crunch salad.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

olive oil: extra-virgin olive oil makes up the base of the recipe so use one that you like. This adds flavor and creamy texture when mixed.
lemon juice: add acidity and fresh lemon flavor.
Dijon mustard: adds a tangy flavor and helps emulsify the rest of the ingredients.
dried basil: for a distinctive herby flavor. Dried herbs can be easier to keep on hand than fresh herbs.
salt and black pepper for seasoning.

Substitutions

olive oil: I prefer a Greek extra-virgin olive oil for this dressings because I love the flavor and texture. Use a milder oil if you find extra virgin olive too. Try a light olive oil or another neutral oil.

Instructions

Prep Tips

No cooking required!
You’ll need a jar with a lid or simply a bowl and a whisk for mixing, and a container with a lid for storage.

This dressing takes just minutes to make.

Mustard is scooped into a jar with yellow liquid in it.

Add all ingredients to a jar.

Two hands holding a jar with yellow dressing inside.

Add the lid and shake to combine.

Olive oil naturally does not want to mix with liquid like lemon juice. The mustard helps emulsify the mixture. The dressing will separate as it sits – this is natural as the mustard can’t hold the oil and lemon juice together forever. Simply shake the dressing to combine before using.

Tips for making lemon basil vinaigrette

Customize it by adding shallots, flavored mustard, or red pepper flakes for spice.
Try adding honey for sweetness to balance out the tangy and lemony flavor.
Meal prep it! Salad dressing recipes will keep for weeks in the fridge, making them the perfect meal prep recipe. Double or triple this recipe as needed.
The olive oil will thicken in the fridge as it starts to solidify – this is normal in cold temperatures. Allow the dressing to sit on the counter for 10-20 minutes before you use it and shake well.

What to use lemon basil dressing with

I created this dressing for my broccoli quinoa salad and it’s fantastic with that recipe but you could use it for any salad you like. Try using as a dressing for grain bowls or as a marinade for roasting potatoes or chicken if you consume it.

Storage

Store this dressing in a jar or container with a lid. I like to use a mason jar or re-use a jam jar. Store the dressing in the fridge for a week or two. The dressing will naturally separate, as shown in the photo below. Simply shake it to emulsify it again as in the photo above.

A jar showing how dressing separates with the oil on the bottom and lemon juice on the top.

FAQ

Can I use bottled lemon juice?

Although freshly squeezed lemon juice will always have a zippier, fresher flavor, you can use bottled lemon juice if you have it on hand.