Best 3 Lemon Thyme Vinaigrette Recipes

Indulge in a symphony of flavors with our versatile Lemon Thyme Vinaigrette, a culinary masterpiece that elevates any dish to new heights. This delectable dressing, crafted with the perfect balance of zesty lemon, aromatic thyme, and a delicate blend of herbs, transforms salads, grilled meats, and roasted vegetables into extraordinary creations. Experience the magic of our three unique variations: the classic Lemon Thyme Vinaigrette, a harmonious union of lemon, thyme, and olive oil; the Honey Lemon Thyme Vinaigrette, a touch of sweetness that complements tangy citrus notes; and the Balsamic Lemon Thyme Vinaigrette, a delightful combination of tangy balsamic vinegar and zesty lemon. Prepare to tantalize your taste buds with this refreshing and flavorful vinaigrette, the ultimate companion to your culinary adventures.

Let's cook with our recipes!

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE

Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 14

Ingredients

1 cup lentils
5 cups water
1 tomato, cored and chopped
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheese
2 stalks celery, trimmed, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/4 cup fresh lemon juice
2 large cloves garlic, peeled and minced
2 teaspoons minced fresh thyme leaves
2 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams

FUSION SALAD WITH LEMON-THYME VINAIGRETTE

Fusion Salad With Lemon-Thyme Vinaigrette image

Make and share this Fusion Salad With Lemon-Thyme Vinaigrette recipe from Food.com.

Provided by gailanng

Categories Mango

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely snipped fresh thyme leaves
2 teaspoons finely snipped fresh mint leaves
2 teaspoons honey
1/2 teaspoon grated lemon zest
1/4 teaspoon finely minced garlic
1/4 teaspoon salt
1 dash fresh ground black pepper
1/3 cup sugar
1/3 cup pecan halves
1 (5 ounce) bag Baby Lettuces
1 ripe mango, cubed (about 1 3/4 cups)
1/2 medium red onion, thinly sliced
2 kiwi, cut into 8 wedges

Steps:

Whisk together first 9 ingredients; refrigerate, covered.
Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.

Nutrition Facts : Calories 247.5, Fat 16.3, SaturatedFat 2.1, Sodium 99.1, Carbohydrate 27.1, Fiber 2.4, Sugar 23.5, Protein 1.4

LEMON-THYME VINAIGRETTE

LEMON-THYME VINAIGRETTE image

Yield 1 cup

Number Of Ingredients 5

Ingredients

⅓ cup fresh lemon juice
⅔ cup light olive oil or vegetable oil
1 teaspoon fresh thyme leaves (or ⅓ teaspoon dried thyme leaves)
½ teaspoon salt or to taste
¼ teaspoon ground black pepper

Steps:

In a small jar with a tightfitting lid, combine all the ingredients and shake well to blend. Serve immediately over steamed asparagus or any other steamed vegetable or salad. Leftovers will keep, covered at room temperature, for 1 week.

Tips:

Use fresh ingredients: Fresh thyme and lemon juice will give your vinaigrette the best flavor. If you can, try to use organic ingredients to avoid any pesticides or chemicals.
Taste as you go: The amount of lemon juice, honey, and salt that you need will vary depending on your personal preferences. Taste the vinaigrette as you go and adjust the seasonings accordingly.
Let the vinaigrette rest: Allowing the vinaigrette to rest for at least 15 minutes before using will allow the flavors to meld together and develop. This will result in a more flavorful dressing.
Store the vinaigrette properly: Vinaigrette can be stored in the refrigerator for up to two weeks. Be sure to keep it in a sealed container to prevent it from oxidizing.

Conclusion:

Lemon thyme vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and grilled meats. It is easy to make and can be tailored to your own personal taste preferences. With its bright, citrusy flavor, lemon thyme vinaigrette is a surefire way to add a burst of flavor to your next meal.