Low Iodine Herb & Garlic Italian Dressing
Bright, herby, and deeply savory, this homemade Italian dressing is the kind of thing that makes a simple green salad feel like a real meal. Extra-virgin olive oil forms the silky base, while apple cider vinegar and fresh lemon juice bring just the right amount of tang to keep every bite lively. A full lineup of dried herbs — oregano, basil, thyme, and rosemary — layers in that classic Italian flavor, and a small hit of honey rounds out the acidity without making it sweet. Ground ginger and turmeric add a subtle warmth that sets this version apart from anything you'd grab off a store shelf. For anyone navigating a low-iodine protocol, bottled dressings can be a minefield of iodized salt and mystery additives, but this recipe uses fine sea salt and straightforward pantry staples you can verify yourself. Whisking the oil in slowly creates a beautifully emulsified dressing that clings to leaves instead of pooling at the bottom of the bowl. Make a jar at the start of the week and you'll have a reliable, flavorful option ready to go for salads, grain bowls, or a quick marinade.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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