Pecan Free Greek Herb Vinaigrette
Bright, tangy, and packed with Mediterranean flavor, this homemade vinaigrette is the kind of dressing that makes you wonder why you ever bought a bottle. Apple cider vinegar and fresh lemon juice team up for a zippy acidity, while dried oregano and thyme bring that unmistakable herby warmth you'd expect from a Greek-inspired kitchen. A touch of ground ginger adds a subtle depth that keeps every bite interesting, and a drizzle of raw honey rounds it all out without tipping into sweetness. The slow-stream whisking technique is the real secret here — it creates a beautifully emulsified dressing that clings to every leaf rather than pooling at the bottom of the bowl. Store-bought dressings can be a minefield of unexpected add-ins, so making your own means you know exactly what's going in. Whip up a jar on Sunday and you've got a fridge staple ready to go for salads, grain bowls, or even a quick marinade all week long.
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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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