Chicken Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this herb vinaigrette is the kind of dressing that makes a simple salad feel like something special. Apple cider vinegar and fresh lemon juice team up for a zippy acidity, while dried oregano and thyme bring that unmistakable Greek-inspired warmth. A touch of ground ginger adds a subtle depth you might not expect, and a drizzle of raw honey rounds everything out without tipping it into sweetness. The slow-stream whisking technique is the real secret here — it pulls the olive oil and acidic components into a beautifully emulsified dressing that clings to every leaf. Store-bought dressings often sneak in unexpected proteins or broths that can complicate things for anyone avoiding poultry, but this one is built entirely from pantry staples you can trust. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a go-to dressing ready 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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