Gelatin Free Greek Herb Vinaigrette
Bright, herby, and punchy with lemon and garlic, this vinaigrette is the kind of dressing that makes a simple salad feel like something special. It comes together in minutes using pantry staples — olive oil, apple cider vinegar, dried oregano and thyme, a hit of fresh lemon juice, and a whisper of ground ginger that adds just enough warmth to keep things interesting. The optional raw honey rounds out the acidity beautifully without tipping the whole thing into sweet territory. Store-bought dressings can be surprisingly tricky to vet, since thickeners and stabilizers sometimes sneak in where you least expect them — making a batch from scratch means you know exactly what's in the bottle. Whisking the oil in slowly creates a naturally emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. It keeps in the fridge for up to five days, so you can drizzle it over grain bowls, roasted vegetables, or grilled chicken all week long. Simple, clean, and genuinely delicious — this one earns a permanent spot in your rotation.
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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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