Paraben Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a tangy, almost fruity tartness that pairs beautifully with the brightness of fresh lemon juice and apple cider vinegar, while turmeric and ginger add a warm, earthy backbone that makes this dressing feel genuinely special. The trick of letting the sumac steep in the vinegar for a few minutes before building the rest of the dressing is a small step that pays off in a big way — the flavor deepens and the color becomes absolutely stunning. Whisking in the olive oil slowly creates a properly emulsified dressing that clings to greens instead of sliding right off. Every ingredient here is whole, recognizable, and clean, which matters when you're trying to avoid synthetic preservatives and chemical additives that sneak into so many bottled dressings. A touch of raw honey is optional but rounds out the acidity in the most satisfying way. Make a jar of this on Sunday and your salads, grain bowls, and roasted vegetables will thank you 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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