This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many dishes! 

Citrus Vinaigrette Recipe from

I love making my own dressings. There’s just nothing like being in the mood for a certain flavor or texture of a dressing and being able to whip it up in just a few minutes for your family. It is also wonderful to know every single ingredient that goes into it and be able to customize it to my family’s tastes and needs.

Take this citrus vinaigrette for instance. I love to make it for salads and other dishes that need a little brightening or a “zing” as my Mama likes to call it.

It is absolutely delicious with avocado based salads or even more earthy flavors like asparagus or beets and definitely helps to tone down the peppery flavor of arugula. It is also fabulous with grilled chicken, as well as fish and seafood.

In other words, I am drizzling this vinaigrette on everything lately! 

For my citrus vinaigrette, I add just a touch of honey to the dressing to sweeten it and balance the acidity of all the citrus and the vinegar. But, you can omit this if you prefer.

Here’s my Citrus Vinaigrette Recipe. I hope you love it!

Citrus Vinaigrette Recipe

This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many dishes!
4.8 from 5 votes

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Prep Time10 mins
Total Time10 mins
Author: Robyn Stone | Add a Pinch


  • 1/4 cup champagne vinegar
  • 3/4 cup olive oil
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon fresh orange juice
  • 1 tablespoon honey optional
  • 1/2 teaspoon Stone House Seasoning or 1/4 teaspoon each salt and pepper and 1/8 teaspoon granulated garlic


  • Whisk together all ingredients until well-combined and emulsified. Alternately, you may add all ingredients to a jar with a tight-fitting lid and shake vigorously until emulsified.


Vinaigrette should be stored in the refrigerator no longer than 3 days since it contains fresh garlic. It will need to be shaken again prior to serving to combine. If you’d prefer to make this dressing with a longer storage term, omit the garlic and black pepper from the recipe.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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18 Comments Leave a comment or review

  1. Thanks Robyn. we eat A lot of fish and chicken and this vinaigrette will really br good with both.Thank you for all of the recipes. God bless.

  2. Hi Robyn, could you check and make sure the amount of champagne vinegar and oil are correct? I made this dressing tonight and the vinegar was way too strong, overpowering all the other flavors. Could the vinegar and oil amounts be reversed?

  3. Can I substitute the champagne vinegar for another type? I’m from FL – Tampa and cant find it on the shelf.
    The rest of the ingredients are things I keep here in my kitchen.


  4. Very light and tasty! I didn’t have champagne vinegar so I used apple cider vinegar and organic sugar instead of honey. Tasted great!

  5. Loved it, and it was so easy!  Just whipped this up for a salad and a drizzle over Chilean Sea Bass. Yummy!  Thanks so much!  

    1. Hi Sherrie,
      Champagne vinegar is very mild, so I would suggest a white wine vinegar or a rice vinegar in place of the champagne if you are unable to find it.

  6. I use 1/2 tsp garlic powder, 2 tsp organic sugar and plenty of fresh ground pepper – all else the same.  It easily lasts for two weeks in the fridge, is delicious every time and is a staple in our home.
    Thank you so much for sharing this Robyn!

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