Honey Free Sumac Vinaigrette
Bright, tangy, and layered with warm spice, this sumac vinaigrette is the kind of dressing that makes a simple salad feel like something special. Ground sumac brings a fruity, almost citrusy tartness that pairs beautifully with apple cider vinegar and fresh lemon juice, while turmeric and ginger add just enough depth to keep things interesting. Many store-bought dressings sneak in sweeteners you might not expect, but this one is built entirely on bold, savory ingredients — the honey listed is explicitly optional and easy to leave out without losing any of the magic. Whisking the olive oil in slowly creates a genuinely emulsified dressing that clings to greens rather than sliding off, which makes all the difference in texture. The five-minute sumac soak is a small step that pays off big, turning the liquid a gorgeous deep burgundy before you even add anything else. It comes together in one bowl with no special equipment, and it keeps well in a jar for easy weekday use.
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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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