Cinnamon Free Sumac Vinaigrette
Bright, tangy, and layered with earthy depth, this sumac vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Sumac brings a fruity, almost wine-like tartness that pairs beautifully with the apple cider vinegar and fresh lemon juice, creating a punchy base that feels anything but ordinary. A touch of turmeric and ginger round out the flavor without overwhelming it, giving the whole thing a warm, slightly exotic character that store-bought dressings rarely achieve. The technique of blooming the sumac in vinegar first is a small step that makes a big difference — it softens the spice and pulls out that gorgeous deep burgundy color before you even add the rest of the ingredients. Whisking in the olive oil slowly creates a properly emulsified dressing that clings to greens, roasted vegetables, or grain bowls instead of sliding right off. A little raw honey is optional but adds just enough sweetness to balance the acidity if your palate leans that way. This is a pantry-friendly recipe that comes together in minutes and keeps well in a jar, making it an easy upgrade to your weekly meal prep.
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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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