Barley Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a fruity, tangy punch 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 just enough to keep things balanced. Whisking the olive oil in slowly is the key move here — it pulls everything into a silky, emulsified dressing that clings to greens, roasted vegetables, or grain bowls rather than sliding right off. Many store-bought vinaigrettes rely on additives or thickeners that can sneak in unwanted grains, so making your own from scratch with these clean, whole ingredients puts you fully in control. It comes together in under ten minutes and keeps well in a jar, making it an easy staple to have on hand 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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