A whisked-together blend of extra-virgin olive oil, apple cider vinegar, and fresh lemon juice forms the tangy base of this dressing, brightened with dried oregano, basil, thyme, and crumbled rosemary. A touch of ground ginger and turmeric adds warmth and color, while a small drizzle of honey balances the acidity just enough. Whisking the oil in slowly gives the dressing that glossy, emulsified texture that clings beautifully to greens, roasted vegetables, or grilled chicken. It comes together in under five minutes and keeps well in the fridge, so you can shake up a fresh batch whenever a salad needs a lift. This one's an easy, flavorful staple to keep on hand for a low FODMAP kitchen.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
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.
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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