Artificial Food Coloring Free Greek Herb Vinaigrette
Bright, herby, and deeply satisfying, this Greek-inspired vinaigrette brings together extra-virgin olive oil, apple cider vinegar, fresh lemon juice, and a warm blend of oregano, thyme, and ginger into something that tastes genuinely homemade — because it is. Store-bought dressings are one of the sneakiest places synthetic dyes and artificial additives hide, often tucked into ingredient lists under names most people don't recognize. Making your own means every single thing in the bottle is something you chose and can actually pronounce. The slow drizzle-and-whisk technique creates a beautifully emulsified dressing with a silky body that clings to greens rather than pooling at the bottom of the bowl. A touch of raw honey rounds out the acidity without tipping it into sweetness, and the garlic adds just enough bite to keep things interesting. It keeps in the fridge for up to five days, so you can batch it on Sunday and have a clean, vibrant dressing ready 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)
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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