Anti Inflammatory Greek Herb Vinaigrette
Bright, tangy, and loaded with ingredients that genuinely pull their weight, this Greek-inspired vinaigrette is the kind of dressing that makes you want to pour it on everything. Extra-virgin olive oil forms the backbone here — a cornerstone of anti-inflammatory eating — while apple cider vinegar and fresh lemon juice bring a lively acidity that wakes up any salad or grain bowl. Dried oregano, thyme, and ground ginger add layers of flavor that also happen to be celebrated for their natural anti-inflammatory properties, so every drizzle is doing double duty. A touch of raw honey rounds out the sharpness without tipping the whole thing into sweetness. The slow-stream whisking technique is the key to getting a properly emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Make a jar at the start of the week and you've got a clean, store-bought-free option ready to go for five days straight — just give it a good shake before serving.
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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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