Easy Sumac Dressing brightens up salads, beans, and veggies. Just 6 ingredients! Made with olive oil and red wine vinegar (no lemon). This versatile vinaigrette keeps for weeks in the fridge. (Gluten Free, Vegan option).
Mix: To a small jar, add ¼ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons sumac, 1 teaspoon dried oregano, 1 teaspoon honey, and ¼ to ½ teaspoon fine sea salt(see note 3). Seal with a lid and shake vigorously until well mixed. Taste and adjust seasoning if needed.
Notes
Red wine vinegar substitute: You can substitute fresh lemon juice (not bottled). However, if you don't use red wine vinegar, then your dressing won't be as pink/red.
Salt: Adjust to personal taste. We use ½ teaspoon salt. But if you're not sure (or sensitive to salt), start with ¼ teaspoon salt...then add more at the end, if needed. How much salt you need will also depend on whether you're adding the dressing to pre-seasoned ingredients (or not).
Method note: Instead of mixing the dressing in a jar, you can instead add ingredients to a bowl and whisk until combined.
Storage tips: This recipe doesn't contain fresh garlic or other ingredients that spoil quickly. According to the USDA, homemade vinaigrette can be refrigerated for 2 to 3 weeks. If you're meal prepping this dressing, we highly recommend using red wine vinegar (vs. lemon juice). Fresh citrus juice loses it's brightness as it sits.