Legume Free Greek Herb Vinaigrette
Bright, tangy, and deeply aromatic, this homemade vinaigrette brings the sun-drenched flavors of the Mediterranean straight to your kitchen. Apple cider vinegar and fresh lemon juice create a lively acidity that gets rounded out beautifully by dried oregano, thyme, and a whisper of ground ginger — it's layered in a way that bottled dressings rarely manage. Store-bought dressings are notorious for sneaking in soy, chickpea derivatives, or other legume-based emulsifiers, so making your own from scratch is genuinely the cleanest route. Every single ingredient here is straightforward and easy to verify, which means you can drizzle freely without second-guessing the label. The slow-stream whisking technique pulls the olive oil into a lightly emulsified, glossy dressing that clings to greens rather than pooling at the bottom of the bowl. A touch of raw honey is optional but adds just enough sweetness to balance the tartness without tipping into sugary territory. Make a jar at the start of the week and you'll have a fridge staple ready to elevate salads, roasted vegetables, or grilled proteins all the way through the weekend.
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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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