Mushroom Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this herb vinaigrette is the kind of dressing that makes a simple salad feel like something special. Apple cider vinegar and fresh lemon juice bring a lively acidity, while dried oregano and thyme deliver that unmistakable Greek-inspired depth. A touch of ground ginger adds a subtle warmth that rounds everything out beautifully. Store-bought dressings can be a minefield for anyone avoiding fungal-derived ingredients, since many commercial bottles sneak in unexpected additives or fermented flavor enhancers — making a homemade version like this one a genuinely smart swap. All it takes is a bowl, a whisk, and about five minutes to pull together something far better than anything off the shelf. The optional raw honey softens the tartness just enough without tipping it into sweet territory, and the whole thing keeps in the fridge for up to five days. Drizzle it over greens, roasted vegetables, or grilled chicken and you'll wonder why you ever reached for a bottle in the first place.
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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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