Lemon Parmesan Vinaigrette
This light and zesty lemon parmesan vinaigrette is perfect for people who don't like vinegar. The three ingredients come together in a bright and tasty dressing that is perfect with a fresh summer salad.
I've been doubling down on making more veggies and salads for my family this year and doing everything I can to break their obsession with ranch dressing.
The problem? My kids do not like anything that has too strong of a vinegar flavor.
That rules out all the healthier salad dressings that are vinegar-based.
Since olive oil vinaigrettes are really the best option for salads, that has left me trying to find new homemade salad dressings that are easy to make and don't have a lot of ingredients.
This lemon parmesan dressing was a total winner because:
- No vinegar
- Short ingredient list
- Easy to make!
But, if your family doesn't mind vinegar and you're more of a lime person than a lemon one, you may enjoy my Asian Lime Vinaigrette.
What Do You Need to Make This?
The ingredients for this homemade salad dressing couldn't be simpler:
- Good Olive Oil: We're obsessed with Cobrom Estates olive oil these days but you can use any extra virgin olive oil you prefer.
- Grated Parmesan Cheese: I love real-deal parmesan, freshly grated. But, real life sometimes demands I use the regular Kraft grated kind. Both work great.
- 1 Fresh Lemon: I highly recommend grabbing an actual lemon, they taste so much better. The acid from the lemon is what helps to form the vinaigrette without actually using vinegar.
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How to Make the Dressing:
Add all the ingredients to a mason jar. Shut the lid tightly. Shake.
Honestly, it is just that easy.
However, if you have an immersion blender, you could also blend it to make it extra thick and smooth.
Store the dressing in your fridge until ready to use. It may separate if it sits too long, simply shake it up again to combine before drizzling over your salad.
Recipe FAQs:
Homemade dressings can last several days when stored in an airtight container in your fridge. Generally 2 - 5 days is a good time frame to expect but it will depend on the ingredients in the recipe.
This lemon parmesan dressing would make an excellent marinade for grilled chicken. But if you plan to dress a salad with it, be sure to keep the dressing and marinade separate. Once the marinade has touched raw meat, it can no longer be used to dress a salad.
Recipes That Pair Well:
I specifically made this lemon dressing to go with my new favorite salad. Just a drizzle over that crispy rice salad was the perfect finishing touch.
If your family doesn't enjoy spiced chicken, you can swap either of the chicken recipes for a little protein.
📖 Recipe
Lemon Parmesan Vinaigrette
Ingredients
- 2 lemons
- 4 tablespoons grated parmesan cheese
- 1/2 cup olive oil
- Salt & Pepper to taste
Instructions
- Slice the lemons in half and squeeze all the juice into a large measuring cup. Remove any seeds with a spoon or fork and discard.
- Add the parmesan and olive oil to the cup.
- Use an immersion blender to mix them until thick and creamy. (See Note)
- Add salt and pepper to taste.
Recipe Notes
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