Lemon-Herb Vinaigrette

This & That
Written By Sally Uhlmann

This bright, herbaceous dressing combines the fresh flavors of mint and Italian parsley with the tangy sweetness of lemon and honey. The extra-virgin olive oil creates a silky base, while a touch of seasoning balances the vibrant citrus and aromatic herbs. It’s a light, Mediterranean-inspired dressing. I love it on my summer Zucchini Salad.

Lemon-Herb Vinaigrette

3 tablespoons fresh mint, minced
1 tablespoon Italian parsley, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon honey
salt and pepper to taste

Directions

  1. In a small jar, combine mint, parsley, oil, lemon juice, honey, salt, and pepper. Shake well, then pour over salad and toss.

 
 
Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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