Chestnut Free Greek Herb Vinaigrette
Bright, tangy, and deeply aromatic, this Greek herb vinaigrette is the kind of dressing that makes a simple salad feel like something special. Extra-virgin olive oil forms the silky base, while apple cider vinegar and fresh lemon juice bring a lively acidity that wakes up every ingredient it touches. Dried oregano and thyme give it that unmistakable Mediterranean character, and a pinch of ground ginger adds a subtle warmth you won't quite be able to put your finger on. A touch of raw honey rounds out the sharpness without tipping the whole thing into sweet territory. Store-bought dressings can be a minefield of unexpected additives and shared-facility warnings, but this one is made entirely from pantry staples you can see and trust. It comes together in minutes with just a whisk and a jar, and keeps in the fridge for up to five days — making it an easy go-to for weeknight salads, grain bowls, or drizzling over roasted vegetables.
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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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