Legume Free Sumac Vinaigrette
Bright, tangy, and layered with warm spice, this vinaigrette is the kind of dressing that makes you want to pour it on everything. Sumac brings a fruity, almost wine-like tartness that blooms beautifully when it steeps in apple cider vinegar — that five-minute rest transforms the mixture into a deep burgundy base that's as gorgeous as it is flavorful. A hit of fresh lemon juice keeps things lively, while turmeric and ginger add gentle warmth without overpowering the whole thing. The slow drizzle of extra-virgin olive oil pulls it all together into a silky, emulsified dressing that clings to greens, roasted vegetables, or grain bowls with ease. For anyone navigating legume-free eating, store-bought dressings can be a minefield of hidden ingredients, but every single component here is clean and straightforward. Raw honey is entirely optional, so you can dial the sweetness up or down depending on what you're dressing. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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