Dairy 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. Extra-virgin olive oil forms the rich 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 unmistakably Greek backbone, and a hint of ground ginger adds just enough warmth to keep things interesting. Store-bought dressings are notorious for sneaking in dairy derivatives like whey or casein, but this one is built entirely from pantry staples you can see and trust. The slow drizzle-and-whisk technique creates a beautifully emulsified dressing with a silky texture that clings to greens, grains, roasted vegetables, or grilled proteins. A touch of raw honey is optional but rounds out the sharpness in the most satisfying way. Make a jar at the start of the week and you'll find yourself reaching for it on just about everything.
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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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