
Bright, herby, and punchy with lemon, this Greek-inspired vinaigrette is the kind of dressing that makes you want to pour it on everything — salads, roasted vegetables, grilled chicken, you name it. Store-bought dressings are one of the sneakiest places carrageenan hides, tucked into ingredient lists as a thickener or stabilizer, which makes a homemade version like this one genuinely worth the five minutes it takes to pull together. Here, the emulsification comes naturally from whisking the olive oil into the acidic base of apple cider vinegar and fresh lemon juice — no additives, no gums, no fillers. Dried oregano and thyme give it that unmistakable Mediterranean backbone, while a touch of ground ginger adds a subtle warmth that keeps things interesting. A small spoonful of raw honey rounds out the acidity without tipping it into sweet territory. It keeps in the fridge for up to five days, so you can make a jar at the start of the week and have a clean, flavorful dressing ready to go whenever you need it.
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Learn more →8 servings







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.
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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