Pita Jungle Lemon Vinaigrette Recipe
Love Pita Jungle's zesty Lemon Vinaigrette? It's bright, tangy and perfect for salads. This Pita Jungle Lemon Vinaigrette recipe tastes just like the restaurant favorite.
Ingredients
- 1/2 cup fresh lemon juice about 3 lemons – bright star
- Zest of 2 lemons – intense citrus punch
- 1/2 cup extra virgin olive oil – smooth base
- 1/4 cup red wine vinegar – extra tang
- 2 garlic cloves minced – aromatic kick
- 1 tablespoon Dijon mustard – emulsifier magic
- 1 tablespoon honey – subtle sweet balance
- 1 teaspoon dried oregano – herbaceous note
- 1/2 teaspoon salt – flavor enhancer
- 1/4 teaspoon black pepper – fresh ground best
- Pinch of red pepper flakes – tiny heat optional
Instructions
Zest and Juice Lemons
- Wash lemons clean. Zest two lemons finely with microplane. Avoid white pith. Juice all three into measuring cup. Get 1/2 cup total. Straining removes pulp. Bright citrus aroma fills kitchen. Foundation set in 3 minutes.
Prep Flavor Base
- Mince garlic finely. Add to mason jar. Pour in lemon juice, zest, red wine vinegar, Dijon mustard, honey, oregano, salt, pepper and red pepper flakes. Stir or shake well. Flavors mingle beautifully. Tastes zesty already.
Add Olive Oil
- Pour extra virgin olive oil slowly into jar. Put lid on tight. Shake vigorously 30 seconds. Emulsion forms creamy texture. Dijon helps it stay together. Shake again if separates. Golden vinaigrette ready.
Taste and Chill
- Dip spoon to taste. Adjust salt, honey or lemon. Shake once more. Refrigerate 30 minutes minimum. Flavors deepen. Your Pita Jungle Lemon Vinaigrette recipe waits. Drizzle perfection achieved.
Notes
- Use fresh lemons always; bottled tastes flat.
- Shake before each use – natural separation normal.
- Room temp ingredients blend smoother.
- Variation: Add fresh dill for Greek salad twist.
- Variation: Swap honey for maple syrup – autumn vibe.
- Pro tip: Thin with water for lighter marinade.
- Double batch lasts weeks.