Eggless Sumac Vinaigrette
Bright, tangy, and deeply aromatic, this sumac vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. The star ingredient — ground sumac — blooms in apple cider vinegar for a few minutes, turning the liquid a stunning deep burgundy and mellowing into a fruity, almost berry-like tartness that you just can't get from standard vinaigrettes. Turmeric and ginger add a warm, earthy backbone, while fresh lemon juice and grated garlic keep things lively and sharp. A slow drizzle of extra-virgin olive oil whisked in at the end brings it all together into a silky, emulsified dressing that clings beautifully to greens, roasted vegetables, or grain bowls. Because it's built entirely from pantry spices, citrus, and oil, there's no need to scan labels for hidden egg-based emulsifiers the way you might with store-bought creamy dressings. A touch of raw honey is optional but rounds out the acidity in a really lovely way. Make a jar on Sunday and you'll find yourself reaching for it 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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