Xanthan Gum Free Greek Herb Vinaigrette
Bright, tangy, and loaded with Mediterranean character, this Greek herb vinaigrette is the kind of dressing that makes a simple salad feel like something special. 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 bottled dressings rarely manage to pull off. Many store-bought vinaigrettes sneak in xanthan gum or other thickening agents to keep them shelf-stable, so making your own is the cleanest way to know exactly what's going in the bottle. Here, the emulsification comes entirely from whisking the olive oil in slowly — no additives needed, just good technique and quality ingredients. A touch of raw honey rounds out the sharpness beautifully, though it's completely optional depending on your taste. It comes together in minutes, keeps in the fridge for up to five days, and works just as well drizzled over roasted vegetables or grain bowls as it does on a classic Greek salad.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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