Citric Acid Free Herb & Garlic Italian Dressing
Most store-bought Italian dressings are loaded with citric acid as a preservative, making them a frustrating off-limits item for anyone avoiding that additive. This homemade version sidesteps the problem entirely by using apple cider vinegar and a small squeeze of fresh lemon juice to deliver that bright, tangy backbone — no hidden additives, no label anxiety. The result is a deeply savory, herb-forward dressing that tastes far more vibrant than anything from a bottle. Dried oregano, basil, thyme, and crumbled rosemary layer together beautifully, while a touch of honey rounds out the acidity and a hint of ginger and turmeric add subtle warmth and depth. Whisking the olive oil in slowly creates a lightly emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. It comes together in just a few minutes and keeps in the fridge for up to a week, so you can drizzle it over salads, use it as a marinade, or spoon it over roasted vegetables all week long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 cloves garlic, finely minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary, crumbled
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Combine the apple cider vinegar, lemon juice, minced garlic, dried oregano, dried basil, dried thyme, crumbled rosemary, ground ginger, turmeric, salt, and honey in a small bowl or jar and whisk together until the salt and honey are fully dissolved.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute.
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