Paleo Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean herbs, this vinaigrette is the kind of dressing that makes a simple salad feel like something special. Every ingredient here is clean and whole-food — extra-virgin olive oil, apple cider vinegar, fresh lemon juice, and a handful of dried herbs — so there's nothing to second-guess when you're eating grain-free and unprocessed. Store-bought dressings are notorious for sneaking in refined sugars, canola oil, or mystery stabilizers, and this recipe sidesteps all of that entirely. A touch of raw honey is optional but adds just enough balance to round out the acidity without tipping into sweetness. The slow-drizzle whisking technique brings everything together into a beautifully emulsified pour that clings to greens instead of pooling at the bottom of the bowl. Make a jar at the start of the week and you've got a versatile, fridge-ready dressing that works on salads, grilled vegetables, or even as a quick marinade.
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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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