Breastfeeding Friendly Greek Herb Vinaigrette
Bright, herby, and full of Mediterranean flavor, this homemade vinaigrette is the kind of dressing that makes you actually excited to eat your salad. Extra-virgin olive oil forms the rich, nourishing base, delivering healthy fats that are especially valuable when your body is working hard to produce milk. Fresh lemon juice and apple cider vinegar bring a clean, zippy tang, while dried oregano, thyme, and a whisper of ground ginger layer in warmth and depth. A touch of raw honey rounds everything out without making it sweet — just balanced. Store-bought dressings can be a minefield of preservatives, artificial flavors, and ingredients you'd rather avoid, so whipping this up yourself takes about two minutes and gives you total control over what goes on your plate. It keeps in the fridge for up to five days, so you can drizzle it over grain bowls, roasted vegetables, or simple greens all week long without any extra effort.
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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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