5 from 6 votes
Grilled Lemon White Wine Vinaigrette Recipe

This dressing takes all the best of a Greek dressing and amps up the flavors by grilling the lemons and adding a touch of white wine in addition to lemon juice and white wine vinegar. It's perfect to toss salad greens, pasta and even as marinade for chicken, shrimp or pork.

Course: Salad
Cuisine: Mediterranean
Keyword: Greek Dressing, Lemon Vinaigrette
Servings: 4
Author: Christina Thomas
  • 1 large lemon grilled and juiced (aprox. 2 Tablespoons depending on size)
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon crisp white wine I used CK Mondavi Pinot Grigio
  • 4 Tablespoons extra virgin olive oil
  • 2 teaspoons creamy Dijon mustard
  • 3 Tablespoons local honey
  • ½ teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher Salt and Fresh Cracked Pepper to taste
  1. Heat a grill or grill pan on high heat.
  2. Cut lemons in half, drizzle olive oil on the cut side and place cut side down on hot grill.
  3. Sear for 4 minutes. You should get a nice char but don’t overcook or it will increase the bitterness.
  4. Juice lemons and combine all ingredients in a Mason jar for a vigorous shake.

Recipe Notes

If you’re short on time, you can skip grilling the lemons. You may need to reduce the quantity of honey and adjust ratio of oil to acid to suit your tastes.