Almond Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this homemade vinaigrette brings serious flavor to salads, grain bowls, roasted vegetables, and grilled proteins alike. Extra-virgin olive oil forms the rich backbone, while apple cider vinegar and fresh lemon juice deliver that signature zippy punch that bottled dressings rarely get right. Dried oregano and thyme give it that unmistakably Greek herbaceous depth, and a whisper of ground ginger adds just enough warmth to keep things interesting. A touch of raw honey is optional but rounds out the acidity beautifully if you like a slightly mellower finish. Store-bought dressings can be a minefield of unexpected add-ins like nut oils or almond-derived emulsifiers, so making your own from scratch means you know exactly what's going in the bottle. The slow-drizzle whisking technique creates a genuinely emulsified dressing that clings to every leaf rather than pooling at the bottom of the bowl. Make a jar on Sunday and you've got a week's worth of effortlessly elevated meals waiting in the fridge.
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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)
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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