Cinnamon Free Greek Herb Vinaigrette
Bright, tangy, and packed with Mediterranean character, this vinaigrette brings serious flavor to salads, grain bowls, roasted vegetables, or anything that needs a punchy drizzle. The base of extra-virgin olive oil and apple cider vinegar gets lifted by fresh lemon juice and a generous hit of dried oregano and thyme — the kind of combination that tastes like it took way more effort than it actually did. A touch of minced garlic and ground ginger round things out with warmth and depth, while a small spoonful of raw honey can be added to balance the acidity if you like a slightly softer edge. For anyone navigating a sensitivity to warming spices like cinnamon, this dressing is a genuinely satisfying find — every ingredient is straightforward, and there are no blended spice mixes or hidden seasonings to second-guess. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Make a jar at the start of the week and you have five days of effortless, homemade flavor ready to go — just shake and pour.
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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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