Shellfish Free Greek Herb Vinaigrette
Bright, herby, and deeply satisfying, this Greek-inspired vinaigrette brings together the bold flavors of the Mediterranean in a way that feels both effortless and impressive. Extra-virgin olive oil forms the rich backbone, while apple cider vinegar and fresh lemon juice add a lively tang that wakes up any salad, grain bowl, or roasted vegetable it touches. Dried oregano and thyme give it that unmistakable sun-drenched character, and a whisper of ground ginger adds just enough warmth to keep things interesting. Bottled dressings can be a minefield of unexpected additives and shared-facility concerns, so making your own from scratch means you know exactly what's going in. The technique here is simple — whisk the base ingredients first, then stream in the olive oil slowly to get a beautifully emulsified dressing that clings rather than pools. A touch of raw honey is entirely optional but rounds out the acidity in the most satisfying way. Make a jar at the start of the week and you'll find yourself reaching for it on everything.
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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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