Yeast Free Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a fruity, tangy punch that pairs beautifully with apple cider vinegar and fresh lemon juice, creating layers of brightness without any fermented or yeast-derived ingredients sneaking in. Bottled dressings are a surprisingly common source of hidden yeast extracts and additives, so making your own from scratch is genuinely the smartest move. Ground turmeric and ginger add a warm, earthy backbone that makes this feel far more complex than a simple vinaigrette has any right to be. The technique of letting the sumac steep in the vinegar first is a small step that pays off big, coaxing out that gorgeous color and deepening the flavor before a drop of olive oil even enters the picture. A slow drizzle of extra-virgin olive oil whisked in at the end brings everything together into a silky, emulsified dressing that clings to greens rather than sliding off. Keep a jar of this in the fridge and your salad game will never be the same.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!