Walnut Free Sumac Vinaigrette
Tangy, golden, and deeply aromatic, this sumac vinaigrette is the kind of dressing that makes you want to put it on everything — roasted vegetables, grain bowls, simple green salads, you name it. Sumac brings a fruity, almost wine-like tartness that blooms beautifully when it steeps in apple cider vinegar, turning the liquid a gorgeous deep burgundy before a drop of oil even hits the bowl. Turmeric and ginger add warmth and a subtle earthiness, while fresh lemon juice keeps the whole thing bright and lively. A touch of raw honey is optional but rounds out the acidity in the most satisfying way. Bottled dressings are notorious for sneaking in unexpected ingredients, so whisking this up yourself means you know exactly what's going in — pure, clean pantry staples and nothing else. The slow drizzle of extra-virgin olive oil while whisking is the key step that brings it all together into a silky, emulsified dressing that clings to whatever you pour it over. Make a jar on Sunday and you'll be reaching for it all week.
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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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