Bright & Herbaceous: Amalfi-Inspired Vinaigrette

There’s nothing quite like the fresh, zesty breeze of the Amalfi Coast—and this vinaigrette captures that feeling in a bottle. Bursting with fragrant basil, juicy Meyer lemon, and a subtle sweetness from honey, this dressing is one of my summertime staples. It’s light yet flavorful, and pairs beautifully with everything from a crisp butter lettuce salad to grilled veggies or farro bowls. Drizzle it generously and imagine yourself dining al fresco, Italian sun on your skin and a citrus grove nearby.

Ingredients

• 3 tablespoons Meyer lemon juice (freshly squeezed)

• 1 teaspoon Meyer lemon zest (zest of about 1 lemon)

• ¼ cup loosely packed fresh basil, chopped or torn

• 1 tablespoon honey

• 1 tablespoon white wine vinegar

• 6 tablespoons olive oil (¼ cup + 2 tablespoons)

• Salt & pepper to taste

Instructions

1. In a small bowl or blender, combine Meyer lemon juice, zest, basil, honey, and white wine vinegar.

2. Slowly whisk in or blend the olive oil until the mixture is emulsified and smooth.

3. Season with salt and pepper to taste.

4. Let the vinaigrette rest for 10–15 minutes to allow the flavors to meld.

5. Store any leftovers in an airtight jar in the fridge for up to 3 days. Shake before using.