Fish Free 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. Ground sumac blooms in apple cider vinegar before the rest of the ingredients come together, turning the base a gorgeous deep burgundy that looks as good as it tastes. Lemon juice, grated garlic, turmeric, and ginger layer in warmth and complexity, while a slow drizzle of extra-virgin olive oil pulls it all into a silky, emulsified pour. Many store-bought dressings sneak in anchovy paste or Worcestershire for depth, but this one builds bold, savory flavor entirely from plants and spice — no seafood derivatives anywhere in sight. A touch of raw honey is optional but adds a gentle sweetness that balances the tartness beautifully. It comes together in minutes and keeps well in a jar, ready to shake and drizzle over salads, roasted vegetables, or grain bowls whenever you need it.
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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)
Can be omittedraw honey
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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