Paraben Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this homemade vinaigrette brings serious flavor to salads, grain bowls, grilled vegetables, and just about anything else you want to drizzle it over. Store-bought dressings are a minefield when you're avoiding parabens, since preservatives like methylparaben and propylparaben quietly show up in commercial condiments to extend shelf life. Making your own means you know exactly what's in the bottle — and with ingredients like extra-virgin olive oil, apple cider vinegar, fresh lemon juice, and dried herbs, there's nothing hidden here. The slow drizzle of olive oil while whisking is the key move that pulls everything into a smooth, cohesive emulsion rather than a separated, oily mess. A touch of raw honey rounds out the acidity beautifully without overpowering the garlic and oregano. It comes together in minutes, keeps in the fridge for up to five days, and honestly tastes better than anything you'd grab off a shelf.
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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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