Black Pepper Free Greek Herb Vinaigrette
Bright, herby, and full of Mediterranean character, this vinaigrette brings together extra-virgin olive oil, apple cider vinegar, fresh lemon juice, garlic, oregano, and thyme into a dressing that tastes like it came from a really good Greek kitchen. Most store-bought dressings quietly sneak in black pepper — sometimes listed, sometimes buried in "spices" — which makes finding a safe option genuinely frustrating. This one is made entirely from scratch, so you know exactly what's in the bottle. A touch of ground ginger steps in to add a subtle warmth and complexity that you'd never miss what's been left out. The slow drizzle-and-whisk technique creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. A small spoonful of raw honey is optional but rounds out the acidity in a way that feels almost luxurious. Make a jar on Sunday and you've got a vibrant, fuss-free dressing ready to go 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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