Hazelnut Free Sumac Vinaigrette
Bright, tangy, and layered with warm spice, 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 before the rest of the components come together, creating a deep burgundy base with a fruity, almost citrusy tartness. Fresh lemon juice and grated garlic sharpen the flavor, while turmeric and ginger add a gentle earthiness that keeps things interesting without overpowering the salad underneath. A slow drizzle of extra-virgin olive oil whisked in at the end gives the dressing a beautifully emulsified body — silky, cohesive, and nothing like the thin, separated bottled stuff. Store-bought dressings can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make even simple products risky. Making it from scratch with these clean, straightforward pantry ingredients means you know exactly what's in every drop. Drizzle it over roasted vegetables, grain bowls, or a simple green salad and watch it disappear fast.
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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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