Lemon Basil Vinaigrette & Mint Yogurt
Lemon Basil Vinaigrette & Mint Yogurt Dressing
Two refreshing, herb-forward summer dressings — one zesty and bright, the other creamy and cooling. Perfect for grilled vegetables, tomato salads, and Mediterranean-style dishes.
Yield: ~2/3 cup · Time: 5 minutes · Method: jar or blender
Lemon Basil Vinaigrette
Ingredients
- 1/4 cup fresh lemon juice (60 ml)
- 1/2 cup extra-virgin olive oil (120 ml)
- 1 packed cup fresh basil leaves, roughly chopped
- 1 tsp honey (or maple syrup)
- 1/8–1/4 tsp fine sea salt, to taste
- Freshly ground black pepper, to taste
Directions
- Blend base: Combine lemon juice, honey, salt, and pepper in a jar or blender.
- Add herbs: Stir in or blend the basil until finely chopped and fragrant.
- Emulsify: Whisk or blend in olive oil until vinaigrette is thickened and bright green.
- Taste and adjust sweetness, salt, or acidity.
Chef tip: Basil oxidizes quickly; this vinaigrette is brightest when used the same day.
Yield: ~1/2 cup · Time: 5 minutes · Method: whisk
Mint Yogurt Dressing
Ingredients
- 1/2 cup plain Greek yogurt
- 2 Tbsp finely chopped fresh mint
- 1 Tbsp fresh lemon juice
- Pinch of sea salt
- Freshly cracked black pepper
- Optional: 1 tsp olive oil for extra silkiness
Directions
- Whisk yogurt, mint, lemon juice, salt, and pepper until smooth and creamy.
- Add olive oil if desired to soften tanginess.
- Chill 15 minutes before serving for flavors to meld.
- Drizzle over cucumber salad, couscous, grilled veggies, or lamb skewers.
Variation: Blend in 1/4 avocado for a richer, mousse-like texture.
Storage
- Lemon Basil Vinaigrette: Refrigerate in a sealed jar up to 3 days; shake before serving (separation is natural).
- Mint Yogurt Dressing: Refrigerate in a covered container up to 4 days. Stir before using.