Seed Oil Free Greek Herb Vinaigrette
Bright, herby, and deeply satisfying, this vinaigrette brings serious Mediterranean flavor to just about anything you drizzle it over. The base is extra-virgin olive oil — a cold-pressed, single-ingredient fat that stands in sharp contrast to the refined canola, soybean, or sunflower oils hiding in most store-bought dressings. Apple cider vinegar and fresh lemon juice give it a lively tang, while dried oregano, thyme, and a hint of ground ginger layer in warmth and complexity that feels anything but basic. A touch of raw honey rounds out the acidity without tipping it into sweetness. The technique is simple: whisk the acid and seasonings first, then stream in the olive oil slowly until the dressing comes together in a smooth, slightly thickened emulsion. It keeps in the fridge for up to five days, so you can make a jar on Sunday and have a genuinely clean, flavorful dressing ready all week long. Salads, roasted vegetables, grilled chicken — this one earns its place on the table every single time.
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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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