Pork 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. Extra-virgin olive oil forms the silky base, while apple cider vinegar and fresh lemon juice bring a lively acidity that wakes up every ingredient it touches. Dried oregano and thyme give it that unmistakable Greek-kitchen warmth, and a hint of ground ginger adds just enough intrigue to keep things interesting. A touch of raw honey is optional but rounds out the sharpness beautifully if you like a slightly mellower finish. Store-bought dressings can be a minefield of hidden additives and ambiguous ingredients, so making your own from scratch means you know exactly what's going in the bottle. The whole thing comes together in minutes with a whisk and a jar, and it keeps in the fridge for up to five days — ready to drizzle over greens, grain bowls, roasted vegetables, or anything else that needs a flavor boost.
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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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