Beef 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 zippy backbone, while dried oregano and thyme bring that unmistakable Greek-inspired warmth. A touch of ground ginger adds a subtle, unexpected depth that keeps things interesting without overpowering the other flavors. The optional raw honey rounds out the acidity just enough to make the whole thing sing. Whisking the olive oil in slowly is the key move here — it creates a beautifully emulsified dressing that clings to greens, grilled vegetables, or grain bowls instead of pooling at the bottom of the bowl. Store-bought dressings often sneak in unnecessary additives or animal-derived ingredients, so making your own takes all the guesswork out of the equation. A batch keeps in the fridge for up to five days, meaning you're just a quick shake away from a restaurant-quality drizzle 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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