Honey Free 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 punchy drizzle. The base is a bold combination of extra-virgin olive oil, apple cider vinegar, and fresh lemon juice, balanced with garlic, oregano, thyme, and a touch of ground ginger for unexpected warmth. Most store-bought dressings sneak in sweeteners that can be hard to spot on labels, but this one is built entirely without them — the honey listed is explicitly optional and easy to leave out without losing any of the magic. Whisking the oil in slowly creates a beautifully emulsified dressing that clings to every leaf instead of pooling at the bottom of the bowl. It comes together in minutes with pantry staples you likely already have on hand, making it a genuinely effortless weeknight upgrade. Keep a jar in the fridge for up to five days and you've got a versatile, crowd-pleasing dressing ready to go whenever you need it.
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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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