Low Iodine Greek Herb Marinade

Bright, herby, and punchy with garlic, this Mediterranean-inspired marinade is the kind of thing that makes simple proteins and vegetables taste like they came from a restaurant kitchen. The base of extra-virgin olive oil and fresh lemon juice creates a beautifully emulsified coating that clings to whatever you're marinating, while apple cider vinegar adds just enough tang to keep things lively. Dried oregano, thyme, and cumin layer in that unmistakable Greek-style warmth, and a handful of fresh parsley at the end lifts the whole thing with a little color and brightness. For anyone navigating a low-iodine approach, marinades and sauces can be a surprisingly tricky category — many store-bought versions sneak in iodized salt, dairy derivatives, or additives that are hard to track down on a label. This one keeps it clean with straightforward pantry herbs, fresh aromatics, and a simple salt that you control yourself. Whisk it together in minutes, use it right away, or stash it in the fridge for up to five days so you always have something flavorful on hand. It's the kind of versatile, fuss-free recipe that makes sticking to a restricted diet feel a lot less like a restriction.

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