the best lemon vinaigrette
Prep time
Total time
Recipe type: vinaigrette
  • 3 tablespoons fresh lemon juice (1 lemon)
  • 3 tablespoons extra-virgin olive oil – I absolutely love this olive oil from Amphora
  • 3 cloves garlic, minced - I usually use 3 cloves unless they're huge
  • hefty pinch of fine or coarse sea salt – I adore this celtic sea salt, as it’s unrefined and chock-full of minerals
  • pinch freshly ground pepper - I typically do 4-5 twists with the pepper grinder
  • pinch of red pepper flakes, to taste - I do a larger pinch as I like it a bit spicy
  1. In a wide mouth canning jar or glass, whisk together the following, 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, minced garlic, hefty pinch of sea salt, pinch or few twists of freshly ground black pepper and a pinch (or more to taste) red pepper flakes.
  2. If not using right away, make sure to whisk the dressing before use.
  3. Leftover dressing will last for a week in the fridge.
  4. I recommend taking the dressing out ½ hour before using it so the oil can soften, as it will harden in the fridge.
Recipe by Marin Mama Cooks at