Pescatarian 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 keeps things interesting. Letting the sumac steep in the vinegar for a few minutes before building the rest of the dressing is a small step that makes a big difference — it softens the spice and pulls out that gorgeous color. Whisking in the olive oil slowly creates a lightly emulsified dressing that clings to greens, roasted vegetables, or grain bowls instead of sliding right off. The optional raw honey rounds out the acidity without making things sweet, so you can leave it in or out depending on what you're dressing. This is the kind of pantry-friendly vinaigrette that makes a simple salad feel like something you'd order at a restaurant, and it comes together in under ten minutes with no special equipment required.
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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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