Barley Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this herb vinaigrette is the kind of dressing that makes a simple salad feel like something special. Apple cider vinegar and fresh lemon juice team up for a lively acidity, while dried oregano and thyme bring that unmistakable Greek-inspired warmth. A touch of ground ginger adds a subtle, unexpected depth that keeps every bite interesting. Store-bought dressings can be a minefield of hidden grain-derived additives and malt vinegars, so making your own from scratch puts you fully in control of every ingredient. The slow drizzle of extra-virgin olive oil while whisking creates a beautifully emulsified dressing that clings to greens, roasted vegetables, or grilled proteins rather than pooling at the bottom of the bowl. A small jar in the fridge means you're just a shake away from a restaurant-quality finish 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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