Lemon Pepper Vinaigrette (2 Ingredients) | Olive ’n Vinnie's

On this episode of Show Me Your Drizzle, Michelle shares a favorite from Tammie, one of our customers. Tammie came into the shop and told Michelle her favorite way to drizzle: a lemon pepper vinaigrette made with two parts Madagascar Black Peppercorn Olive Oil to one part Lemon (Sicilian) White Balsamic. That's the whole dressing.

The pepper oil brings a gentle warmth that builds as you eat, and the lemon balsamic keeps things bright and a little sweet. Shake them together in a jar and you have a lemon pepper vinaigrette. You don't need mustard or garlic or a whisk.

We put it on a quick green salad below. Keep a jar in the fridge and it'll end up on grilled chicken and roasted vegetables too.

Glass jar with two parts olive oil layered over one part white balsamic, next to a cut lemon and whole black peppercorns

2 : 1

Oil to Balsamic

That's the only thing to remember. Two parts Madagascar Black Peppercorn Olive Oil, one part Lemon (Sicilian) White Balsamic. Use a spoon, a measuring cup or a shot glass. As long as the ratio holds, it comes out right.

How to Make Lemon Pepper Vinaigrette

Pour the oil and balsamic into a small jar with a lid, screw it on tight and shake hard for about 20 seconds. It will turn cloudy and a little creamy. That's what you want. Dip a lettuce leaf in to taste it. If you like it brighter, add a splash more balsamic. If you want it milder, add a bit more oil.

Dress the salad right before you serve it so the greens stay crisp. Start with about half the dressing, toss, and add more only if it needs it.

Lemon pepper vinaigrette pouring from a small glass jar onto a green salad

The Base

Madagascar Black Peppercorn Olive Oil

Olive oil with the warm, peppery bite of black peppercorns from Madagascar. Besides this dressing, try it on eggs, steak, pasta or a slice of good bread.

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The Brightness

Lemon (Sicilian) White Balsamic

Fresh lemon with a light sweetness, and it won't darken whatever you pour it on. Also great over fruit, in sparkling water, or splashed on fish.

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Tammie's Favorite Drizzle

Lemon Pepper Vinaigrette and Green Salad

Two ingredients for the dressing, ten minutes for the whole thing.

Prep 10 min

Cook None

Serves 4

Difficulty Easy

Vinaigrette (about 3/4 cup)

1/2 cup Madagascar Black Peppercorn Olive Oil
1/4 cup Lemon (Sicilian) White Balsamic
Pinch of sea salt (optional)

Salad

6 cups mixed greens, such as butter lettuce and baby arugula
1 English cucumber, thinly sliced
1 cup cherry tomatoes, halved
1/3 cup shaved Parmesan
Freshly cracked black pepper

Instructions

Pour the oil and balsamic into a small jar with a tight lid. Add a pinch of salt if you like.
Close the jar and shake hard for about 20 seconds, until the dressing looks cloudy and blended.
Taste it on a lettuce leaf. Add a splash more balsamic for a brighter dressing or a little more oil for a milder one.
Put the greens, cucumber and tomatoes in a large bowl. Pour about half the dressing over the top and toss gently.
Add more dressing if it needs it, then top with the Parmesan and some cracked black pepper.
Serve right away. Save any leftover dressing in the jar.

Any size batch: Keep the 2 to 1 ratio and you can make as much or as little as you want. Two tablespoons of oil and one of balsamic is plenty for a single lunch salad.

More Ways to Use It

This vinaigrette isn't only for salad. Spoon it over sliced grilled chicken, toss it with roasted zucchini and peppers right out of the oven, or stir it into a grain bowl with farro, chickpeas and cucumber. It's also good as a quick marinade for chicken or shrimp. Give them 30 minutes in the fridge before cooking.

Grilled chicken, roasted vegetables and a grain bowl, each drizzled with lemon pepper vinaigrette

Questions We Get About This One

How long does lemon pepper vinaigrette keep?

Since it's only oil and balsamic, it keeps in a sealed jar in the fridge for up to 2 weeks. The oil can thicken when it's cold, so let the jar sit out for 10 minutes and shake it before using.

Why does it separate?

Oil and vinegar always separate after a while. That's normal. Give the jar another good shake and it comes right back together.

Can I use regular olive oil?

You can, but you'd lose most of the flavor. The pepper is already in the Madagascar Black Peppercorn Olive Oil, which is why this dressing only needs two ingredients.