Capsaicin Free Sumac Vinaigrette
Bright, tangy, and layered with earthy warmth, this sumac vinaigrette is the kind of dressing that makes a simple salad feel genuinely special. Sumac brings a fruity, almost wine-like tartness that pairs beautifully with apple cider vinegar and fresh lemon juice — no heat required to get serious depth of flavor. For anyone avoiding capsaicin, finding a bold, complex dressing without chili, pepper, or hot sauce can feel limiting, but this one delivers real punch through turmeric, ginger, and garlic instead. The technique of blooming the sumac in vinegar first is a small step that pays off big, turning the liquid a gorgeous deep burgundy and coaxing out every bit of flavor from the spice. Whisking in the olive oil slowly creates a properly emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. A touch of raw honey is optional but rounds out the acidity in a really satisfying way. Make a jar of this on the weekend and you'll find yourself reaching for it on grain bowls, roasted vegetables, and everything in between.
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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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