Wheat Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with fresh citrus, this garlic-herb vinaigrette is the kind of dressing that makes you want to eat more salad. The combination of parsley, thyme, and oregano alongside two full lemons creates layers of flavor that bottled dressings simply can't touch. For anyone navigating wheat-free eating, store-bought dressings can be a minefield — malt vinegar, soy sauce derivatives, and murky "natural flavors" all sneak gluten into products that seem totally innocent. Every single ingredient here is naturally free of wheat, so you can drizzle away without second-guessing the label. A touch of raw honey rounds out the acidity beautifully, though it's completely optional depending on your taste. Whisk it together in a bowl or just shake everything up in a jar — either way, you're done in minutes and the result is far better than anything from the refrigerated section. It keeps for up to five days, so make a batch at the start of the week and let it do the heavy lifting on lunches and dinners.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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