Citric Acid 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 complexity that pairs beautifully with apple cider vinegar and fresh lemon juice, creating layers of brightness without relying on any manufactured acidulants or additives that can sneak into store-bought dressings. The slow whisk of extra-virgin olive oil pulls it all into a silky, emulsified pour that clings to greens, roasted vegetables, or grain bowls with real intention. A touch of turmeric and ginger add warmth and depth, while the optional raw honey rounds out any sharp edges for a finish that feels genuinely balanced. The five-minute sumac soak is a small step that makes a big difference, coaxing out that gorgeous color and mellowing the spice before everything comes together. Keep a jar in the fridge and give it a good shake before each use — it's the kind of homemade staple that makes you wonder why you ever bought bottled dressing at all.
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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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