Vegetarian Herb & Garlic Italian Dressing
Bright, tangy, and loaded with garden herbs, this homemade dressing is the kind of thing that makes a simple green salad feel like a restaurant-worthy dish. Extra-virgin olive oil forms the silky base, while apple cider vinegar and fresh lemon juice bring a lively acidity that bottled dressings rarely match. The combination of oregano, basil, thyme, and rosemary gives it that classic Italian depth, and a whisper of ground ginger and turmeric adds a subtle warmth you won't find on any grocery store shelf. A teaspoon of honey rounds everything out, balancing the tartness without tipping into sweetness. The slow-drizzle whisking technique is the real secret here — it pulls the oil and vinegar into a cohesive, slightly thickened emulsion that clings beautifully to every leaf. Make a jar at the start of the week and you'll find yourself reaching for it on grain bowls, roasted vegetables, and pasta salads just as often as you do on greens. It keeps for up to a week in the fridge, so one quick batch does a lot of heavy lifting.
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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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