Walnut Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this homemade vinaigrette is the kind of dressing that makes you wonder why you ever reached for a bottle. Apple cider vinegar and fresh lemon juice bring a lively acidity, while dried oregano, thyme, and a hint of ground ginger layer in warmth and depth that feels anything but ordinary. A touch of raw honey rounds out the sharpness without tipping the whole thing into sweetness — it's a genuinely balanced pour. Store-bought dressings can be a minefield when you're avoiding nuts, since shared production lines and vague "natural flavors" labels make it hard to feel confident about what's actually inside. Making it yourself with these straightforward pantry staples means you know exactly what's going in the jar. Whisk it together in minutes, drizzle it over a crisp salad or roasted vegetables, and it keeps in the fridge for up to five days — just give it a good shake before serving.
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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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