Cashew Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this vinaigrette brings serious flavor to salads, grain bowls, roasted vegetables, or anything that needs a little lift. The base is simple and honest — good olive oil, apple cider vinegar, fresh lemon juice, and a handful of dried herbs that smell incredible the moment they hit the bowl. A touch of garlic and ground ginger give it a subtle warmth that sets it apart from your average bottled dressing. Store-bought vinaigrettes can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch is genuinely the smarter move. Everything here is naturally free of tree nuts, so there's no substitution needed and nothing to second-guess. The optional drizzle of raw honey rounds out the acidity beautifully without tipping it into sweet territory. Make a jar on Sunday and you'll be reaching for it 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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