
Bright, garlicky, and loaded with Mediterranean character, this herb marinade is the kind of thing that makes a simple weeknight protein taste like it came from a proper Greek kitchen. The base is extra-virgin olive oil whisked together with fresh lemon juice and apple cider vinegar, which creates a tangy, well-rounded foundation that clings beautifully to whatever you're marinating. Dried oregano, thyme, and a touch of cumin layer in warmth and depth, while fresh parsley adds a pop of color and freshness if you have it on hand. For anyone navigating grain sensitivities, store-bought marinades and spice blends can be surprisingly tricky — fillers and malt-derived ingredients have a way of showing up where you least expect them. This one is built entirely from whole, recognizable pantry staples, so there's no label-squinting required. Everything goes into a single bowl, gets a good whisk, and you're done. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have a flavor-packed marinade ready to go all week long.
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Combine the olive oil, lemon juice, and apple cider vinegar in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
Add the garlic, dried oregano, dried thyme, ground cumin, salt, and black pepper. Whisk again until all the spices are evenly distributed throughout the oil mixture.
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