Eggless 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 extra-virgin olive oil whisked together with apple cider vinegar and fresh lemon juice, which gives it that sharp, citrusy backbone you want in a Greek-style dressing. Dried oregano and thyme do the heavy lifting on the herb front, while a pinch of ground ginger adds a subtle warmth that makes the whole thing feel a little more interesting than your average bottled option. A touch of raw honey is optional but rounds out the acidity beautifully if you like a slightly softer finish. Store-bought dressings can be a minefield for anyone avoiding eggs, since emulsifiers and unexpected additives often sneak in — here, the emulsification comes entirely from whisking the oil in slowly, no eggs or mystery ingredients required. It keeps in the fridge for up to five days, so you can make a jar at the start of the week and drizzle it over everything.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →