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Grilled Lemon & Basil Vinaigrette is a delicious and light salad dressing or dip.  Fresh lemons are grilled until they get caramelized and sweet then the juice is blended with fresh basil and parsley for a lovely warm weather  recipe.

A closeup of grilled lemon basil vinaigrette showing the beautiful green color

We are well into spring and it’s time for grilling and bright fresh dishes. This is a delicious dressing for any salad or use as a marinade and finishing sauce for chicken or fish.

Also delicious as a dip for veggies, chips or anything edible you want to dip. I also have similar recipes to this which are herb based. Grilled Herb and Lime Chicken and Simple Roasted Vegetables with Herb Sauce.

A bottle of dressing viewed from the side

In keeping with the spring-theme, I recently grilled vegetables to make a grilled vegetable pasta salad (recipe coming soon) and the perfect way to dress this salad was with the grilled lemon and basil vinaigrette. This dish is perfect of for a light dinner or a tasty lunch on-the-go.

Why grill lemons?

Grilling lemons is a great way to transform the flavor of a lemon. Not only does it help release the lemon juices, but it makes the juice sweeter and  slightly smokey.

No grill? No problem. You can place the cut-side of the lemon into a cast iron skillet or heavy pan over high heat until it is lightly charred.

A bottle of salad dressing and a closeup of a grilled lemon cut in half

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Yield: 8 -10

Grilled Lemon & Basil Vinaigrette

 Grilled lemon & basil vinaigrette is a delicious and light summer salad dressing or dip.  Fresh lemons are grilled until they get caramelized and sweet then the juice is blended with fresh basil and parsley for a lovely warm weather recipe.

Fresh lemons are grilled until they get caramelized and sweet then the juice is blended with fresh basil and parsley for a lovely warm weather recipe.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 4 large lemons, cut in half
  • Zest of 1 large lemon
  • 3/4 cup (180 ml) light tasting olive oil, plus 2 tablespoons
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • Pepper to taste

Instructions

  1. Preheat indoor or outdoor grill.
  2. Cut the lemons in half. Brush the lemon halves with 2 tablespoons olive oil. Lay the lemons onto the grill cut-side down for 8 minutes until browned. Remove the lemons and allow to cool.
  3. When the lemons are cool enough to handle, squeeze the lemons through a sieve into a bowl.
  4. To a food processor or blender add the lemon juice, zest, basil, parsley and salt. Blend then slowly drizzle the 3/4 cup olive oil into the blender while running. Taste for seasoning and add pepper to taste.
  5. Pour into a container and refrigerate.

Notes

The dressing should last for up to 5 days refrigerated.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 195Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 68mgCarbohydrates 5gFiber 2gSugar 1gProtein 1g
© Janette
Cuisine: American / Category: Side dishes

 
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