Seeds 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 technique of letting the sumac steep in the vinegar first is a small step that pays off big, coaxing out maximum flavor and that gorgeous jewel-toned hue before a single drop of oil hits the bowl. Whisking in the olive oil slowly creates a lightly emulsified dressing that clings to greens, roasted vegetables, or grain bowls rather than sliding straight off. A touch of raw honey is entirely optional but rounds out the acidity beautifully if you want a hint of sweetness. Every ingredient here is naturally free of seeds, so there's no need to scrutinize labels or swap anything out — it's a clean, confident pour straight from the jar.
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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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