Almond Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Ground sumac brings a tangy, almost fruity tartness that pairs beautifully with apple cider vinegar and fresh lemon juice, creating layers of brightness that bottled dressings simply can't match. A touch of turmeric and ginger add warmth and a subtle earthiness, while the optional raw honey rounds out the acidity without tipping into sweetness. The slow drizzle of extra-virgin olive oil while whisking is the key move here — it creates a properly emulsified dressing that clings to greens instead of sliding right off. Store-bought vinaigrettes can be a minefield of hidden additives and shared-facility warnings, so making your own from scratch means you know exactly what's going in the bottle. This one comes together in under ten minutes and keeps beautifully in a jar, ready to shake and pour over salads, roasted vegetables, or grain bowls all week long.
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Learn more →Ingredients
6 servings
- 3 tbsp ground sumac
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the sumac and apple cider vinegar in a small bowl and let stand for 5 minutes until the sumac softens and the liquid turns a deep burgundy.
- 2
Add the lemon juice, grated garlic, salt, turmeric, ginger, and honey (if using) to the bowl and whisk until the salt dissolves.
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