Vegetarian 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 rich 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 unmistakably Greek backbone, and a pinch of ground ginger adds a subtle warmth you might not expect but will absolutely notice. A touch of raw honey is optional, but it rounds out the sharpness beautifully if you like a slightly mellowed finish. The whole thing comes together in minutes — just whisk, taste, and adjust — and it keeps in the fridge for up to five days, so you can drizzle it over grain bowls, roasted vegetables, or crisp romaine all week long. Store-bought dressings often sneak in unnecessary additives, but this one is made entirely from pantry staples you can actually pronounce. It's the kind of recipe you'll stop measuring after the second time you make it.
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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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