Mustard Free Sumac Vinaigrette
Tangy, earthy, 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 for a few minutes before the rest of the ingredients come together, turning the liquid a gorgeous deep burgundy that looks as good as it tastes. Fresh lemon juice and grated garlic add brightness and a little bite, while turmeric and ginger give the whole thing a warm, complex backbone that store-bought dressings rarely manage to pull off. A slow drizzle of extra-virgin olive oil whisked in at the end creates a beautifully emulsified texture — no separation, no oiliness, just a smooth, cohesive pour. For anyone navigating condiment labels, this one is completely homemade from pantry staples, so there's no guesswork about hidden ingredients sneaking in. A touch of raw honey is optional but rounds out the acidity in the most satisfying way. Drizzle it over roasted vegetables, grain bowls, or a simple green salad and watch it disappear.
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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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