Eosinophilic Esophagitis Friendly Greek Herb Vinaigrette
Bright, herby, and deeply satisfying, this vinaigrette brings bold Mediterranean flavor to just about anything you want to drizzle it over. For anyone managing eosinophilic esophagitis, store-bought dressings can be a minefield of trigger ingredients, preservatives, and hard-to-identify additives — making a homemade option like this one genuinely worth the five minutes it takes to pull together. Every ingredient here is straightforward and easy to verify, from the extra-virgin olive oil and apple cider vinegar to the dried oregano, thyme, and a touch of ground ginger. The slow-drizzle whisking method creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A squeeze of fresh lemon keeps things bright, and the optional raw honey adds just enough sweetness to round out the tang without overpowering anything. Make a jar at the start of the week and you'll have a reliable, feel-good dressing ready to go for days — just give it a shake before pouring.
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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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