Fructose Free Greek Herb Vinaigrette
Bright, herby, and deeply savory, this vinaigrette brings serious Mediterranean character to any salad, grain bowl, or roasted vegetable situation. The base of extra-virgin olive oil, apple cider vinegar, and fresh lemon juice creates a clean, tangy backbone that lets the dried oregano and thyme really shine. Managing fructose intake often means scrutinizing every condiment label for hidden high-fructose corn syrup, fruit concentrates, or sneaky sweeteners — making a homemade dressing like this one a genuinely smart move. The optional raw honey is the only sweetener in the recipe, so you stay fully in control of whether it goes in at all. A touch of ground ginger adds subtle warmth without tipping the flavor anywhere unexpected. Whisking the oil in slowly gives you a properly emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Make a jar on Sunday and you have a fridge-ready, shake-and-pour staple for the whole week.
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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)
Can be omittedraw honey
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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