Turkey Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Ground sumac soaks in apple cider vinegar for a few minutes before the rest of the ingredients come together, and that short rest is what gives the dressing its gorgeous hue and bright, tangy backbone. Fresh lemon juice, grated garlic, turmeric, and ginger layer in warmth and complexity, while a slow stream of extra-virgin olive oil gets whisked in until the whole thing emulsifies into something silky and cohesive. A touch of raw honey is optional, but it rounds out the acidity beautifully if you want a slightly softer finish. This is a completely plant-forward dressing with no animal proteins in sight — just pantry spices and good olive oil doing all the heavy lifting. It works on grain bowls, roasted vegetables, simple green salads, or anywhere you'd reach for a bottled dressing but want something far more interesting.
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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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