Recipe: Lemon Balsamic Vinaigrette Dressing

Balsamic Lemon Salad DressingA delightfully simple and flavorful dressing to keep on hand!

Traditional balsamic vinegar is made from Trebbiano grapes from Modena, Italy.

The word balsamic has the root word “balm,” which translates from Italian as “healing” and “soothing”.

This fruit vinegar contains antioxidant polyphenols such as heart-healthy and cancer-protective resveratrol, plus it contains high amounts of potassium and calcium.

“This dressing lends a light, refreshing flavor to all manner of foods. The lemon zest and lemon juice brighten everything they touch, whether used as a marinade, a salad dressing, or just a drizzle. Since it could hardly be easier to make, I recommend keeping some on hand at all times. I know I do.”

-Rebecca Katz, author of The Longevity Kitchen cookbook

Vegan, Vegetarian, Gluten Free, Sugar Free, Soy Free, Dairy Free

Prep time: 5 minutes

Makes 1/2 cup


2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil


1. Place the balsamic vinegar, lemon juice, lemon zest, salt and pepper in a small bowl and stir to combine.

2. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.

3. Transfer to a small container with a fitted lid and shake well.

Storage: Store in a glass jar in the refrigerator for up to 1 week.

Try this dressing on the Fennel and Arugula Salad we recently featured!