Everyday Lemon Vinaigrette
Every kitchen needs a go-to lemon vinaigrette, and this one earns the title. Built on our Sicilian Lemon White Balsamic and your choice of infused olive oil, it comes together in one jar, keeps in the fridge for two weeks, and makes everything from a simple green salad to grilled fish taste like you tried. The beauty of this recipe is in the variations — swap the oil and you've got an entirely different dressing without changing a single thing else.
Everyday Lemon Vinaigrette
Makes approximately ½ cup
Ingredients:
¼ cup Sicilian Lemon White Balsamic (or substitute fresh lemon juice + ½ tsp honey)
1 garlic clove, minced
1 tsp Dijon mustard
¼ to ⅓ cup Nika's Olive extra virgin olive oil (see variations below)
½ tsp Seasonello Herbal Salt, or to taste
Chopped fresh herbs, optional
Instructions:
Combine all ingredients in a small mason jar, seal the lid, and shake well until emulsified.
Taste and adjust salt or oil to your preference.
Refrigerate for up to 2 weeks. If the olive oil solidifies, let the jar sit on the counter for 10–15 minutes before using.
Oil Variations to Try:
Lemon Olive Oil = Arugula salads, grilled fish, asparagus
Garlic Olive Oil = Roasted vegetables, grain bowls, chicken
Rosemary Olive Oil = Roasted potatoes, pork, hearty greens
Why We Love It: Store-bought dressings rely on stabilizers, fillers, and a lot of sugar to carry their flavor. This one relies on two exceptional ingredients — our lemon balsamic and your olive oil of choice — and the difference is immediately obvious. Once you make it, you'll wonder why you ever bought it in a bottle.
