Chicken 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 fruity, tangy punch that pairs beautifully with apple cider vinegar and fresh lemon juice, creating layers of brightness that bottled dressings simply can't replicate. 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. 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 instead of sliding right off. The whole process takes just minutes, and the result is something that feels genuinely restaurant-worthy. Keep a jar in the fridge and shake it up whenever you need a fast, flavorful finish to any dish.
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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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