AIP Friendly Greek Herb Vinaigrette
Bright, herby, and deeply satisfying, this vinaigrette brings serious Mediterranean flavor with nothing but clean, compliant ingredients. Most store-bought dressings are a minefield of seed oils, added sugars, and mystery emulsifiers — this one skips all of that in favor of extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon. Dried oregano and thyme give it that unmistakable Greek character, while a touch of ground ginger adds a subtle warmth that makes the whole thing feel a little more complex than its short ingredient list suggests. A single clove of minced garlic ties it all together without overwhelming the balance. The optional raw honey rounds out the acidity just enough if you want a hint of sweetness. It comes together in minutes, keeps in the fridge for up to five days, and makes eight servings — so you can dress salads, drizzle over roasted vegetables, or use it as a simple marinade all week long without starting from scratch every time.
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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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