Low Iodine Greek Herb Vinaigrette
Bright, herby, and built entirely from pantry staples, this Greek-inspired vinaigrette is the kind of dressing that makes a simple salad feel like something special. The combination of apple cider vinegar and fresh lemon juice gives it a lively, layered acidity, while dried oregano and thyme bring that unmistakable Mediterranean warmth. A touch of ground ginger adds just enough subtle heat to keep things interesting without overpowering the other flavors. For anyone navigating a low-iodine approach, store-bought dressings can be a minefield of hidden additives and iodized salt — this recipe sidesteps all of that by using fine sea salt and clean, whole ingredients you can verify yourself. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. A small spoonful of raw honey is entirely optional but rounds out the tang in the most satisfying way. Make a jar at the start of the week and you'll have a reliable, flavorful dressing ready to go for days.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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