Brazil Nut Free Greek Herb Vinaigrette
Bright, tangy, and packed with Mediterranean flavor, this herb vinaigrette is the kind of dressing that makes you want to eat more salad. The combination of apple cider vinegar and fresh lemon juice gives it a lively acidity, while dried oregano and thyme bring that unmistakably Greek character to every bite. A touch of ground ginger adds a subtle warmth that keeps things interesting without overpowering the other flavors. Store-bought dressings can be a minefield when you're navigating nut allergies — shared facilities and vague labeling make even a simple vinaigrette feel risky. Making it from scratch with these straightforward pantry staples means you know exactly what's going in the bottle. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens, roasted vegetables, or grain bowls rather than pooling at the bottom of the bowl. A batch keeps in the fridge for up to five days, so you can drizzle it over everything all week long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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