Low Sugar Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this homemade vinaigrette is the kind of dressing that makes a simple salad feel like something special. Store-bought dressings are notorious for sneaking in cane sugar, corn syrup, or other sweeteners you never asked for, so making your own is the cleanest way to stay in control. Here, apple cider vinegar and fresh lemon juice do all the heavy lifting on flavor, while dried oregano, thyme, and a hint of ground ginger give it real depth and complexity. The optional raw honey is just a single teaspoon — enough to round out the acidity without tipping into sweetness — and you can leave it out entirely if you prefer to keep things completely free of any added sugars. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. It comes together in minutes and keeps in the fridge for up to five days, so you can drizzle it over grain bowls, roasted vegetables, or grilled chicken all week long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 clove garlic, finely minced or pressed
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Can be omittedraw honey
Instructions
- 1
Combine the apple cider vinegar, lemon juice, garlic, dried oregano, dried thyme, salt, ground ginger, and honey (if using) in a small bowl or jar. Whisk or stir until the salt is fully dissolved.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, with no visible separation.
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