Nightshade Free Sumac Vinaigrette
Vinaigrettes can feel like a minefield when you're avoiding nightshades, since so many store-bought dressings sneak in paprika, cayenne, or tomato-based ingredients. This one sidesteps all of that with a bold, tangy base built entirely from sumac, apple cider vinegar, and fresh lemon juice — no peppers, no tomatoes, no compromise. The sumac does something almost magical here: after just five minutes of soaking in the vinegar, it blooms into a deep burgundy liquid with a fruity, tart complexity that tastes like it took way more effort than it did. Turmeric and ginger add warmth and a subtle earthiness, while a slow drizzle of extra-virgin olive oil brings everything together into a glossy, emulsified dressing that clings beautifully to whatever you pour it over. A touch of raw honey is optional but rounds out the acidity in the most satisfying way. Keep a jar of this in the fridge and you'll find yourself reaching for it on grain bowls, roasted vegetables, and simple green salads all week long.
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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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