Vegetarian Greek Herb Marinade
Bright, herby, and punchy with garlic, this Mediterranean-inspired marinade is the kind of thing you'll want to keep stocked in your fridge at all times. Extra-virgin olive oil forms the silky base, while fresh lemon juice and apple cider vinegar bring a lively acidity that makes everything it touches taste more alive. Dried oregano, thyme, and a touch of cumin layer in that unmistakable Greek-pantry warmth, and the optional fresh parsley adds a pop of color and freshness if you have it on hand. Everything comes together with a quick whisk — no blender, no special equipment, just a bowl and a few minutes. It works beautifully on vegetables, halloumi, tofu, or anything else you want to throw on the grill or roast in the oven. Make a batch on Sunday and it keeps in a sealed jar in the fridge for up to five days, ready to elevate a weeknight dinner at a moment's notice.
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Learn more →Ingredients
4 servings
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 3 cloves garlic, finely minced
- 1 ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the olive oil, lemon juice, and apple cider vinegar in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
- 2
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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