Lemon Herb Olive Oil Dressing

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Lemon Herb Olive Oil Dressing

A bright, zesty vinaigrette with fresh thyme and rosemary. Balanced to cling to greens and grilled veggies without bitterness.

Jar of lemon herb olive oil dressing with thyme sprigs and a bowl of orzo salad

Yield: ~1/3 cup (3–4 servings) · Time: 7 minutes · Method: whisk or shake in a jar

Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil (60 ml)
  • 2 Tbsp freshly squeezed lemon juice (30 ml)
  • 1 tsp lemon zest (packed)
  • 1/2 tsp fresh thyme, finely chopped
  • 1/2 tsp fresh rosemary, finely chopped
  • 1 small garlic clove, very finely minced or grated
  • 1/4 tsp fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Optional: 1/2 tsp honey or maple (rounds out sharpness)

Directions

  1. Build the base: In a small bowl, whisk lemon juice, zest, garlic, salt, pepper, and optional honey/maple until the salt dissolves.
  2. Emulsify: While whisking steadily, slowly drizzle in the olive oil until the dressing turns glossy and lightly thickened.
  3. Herbs last: Stir in thyme and rosemary (adding them at the end keeps flavors bright and avoids bruising).
  4. Taste & tune: Add a pinch more salt for pop or an extra squeeze of lemon for brightness.
Chef science: Mustard isn’t required here because the fine zest and garlic help the emulsion cling. If you want extra stability, whisk in 1/4 tsp Dijon in step 1.

Swaps & Variations

  • Herb swap: Use basil + parsley (1 tsp each) for a softer, summery version.
  • Garlic mellow: Soak minced garlic in the lemon juice for 5 minutes before whisking; acid tames the bite.
  • Silkier texture: Whisk in 1 tsp water at the end—it lightens the mouthfeel without dulling flavor.

Pair With

  • Grilled zucchini, asparagus, or peppers
  • Chopped romaine, cucumbers, and chickpeas
  • Orzo or farro salads with feta and tomatoes
  • Roasted potatoes (toss while warm)

Equipment

  • Small bowl and whisk (or lidded jar)
  • Microplane for zest and garlic
  • Measuring spoons

Storage

  • Fridge: Store in a sealed jar up to 4 days. Shake before serving; separation is natural.
  • Bitterness check: If your olive oil tastes peppery/bitter, a tiny pinch of honey (or extra salt) balances it.

Nutrition note: Values vary by brands and amounts. Use your preferred calculator if needed.

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