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This garlic za’atar vinaigrette is one of my go-to dressings when I’m looking for something flavorful, savory, and rich. It’s bold, earthy, and brings a Middle Eastern flair to salads, roasted vegetables, and grain bowls.
Chef Tips:
- Use a food processor – Blending the shallots and garlic in a food processor ensures they break down completely, distributing their flavor evenly throughout the dressing. This not only enhances the taste but also helps emulsify the oil and acid for a smoother consistency.
- Let it sit – Allowing the vinaigrette to rest for at least 10–15 minutes before using helps the flavors meld and deepen.
- Fresh za’atar – Make sure your za’atar spice is fresh. If it’s been sitting in the pantry for more than 6 months, it may taste flat.
- Adjust to taste – After blending the vinaigrette, taste and adjust with more salt if you desire, or more lemon if you like it to be tangier. My recipes always call for kosher salt, so be sure to use less if you’re using iodized or sea salt.
Ingredient notes
- Lemon juice (½ lemon, about 2 tbsp) – use freshly squeezed lemon juice.
- Dijon mustard (1 tsp) – Helps emulsify the dressing and adds a little sharpness.
- White wine vinegar (2 tbsp) – Gives the vinaigrette a clean, bright acidity.
- Kosher salt (½ tsp) – Season carefully; if you’re using iodized salt, use 1/4 teaspoon to start. taste and adjust with more salt after blending.
- Black pepper – Freshly ground for best flavor.
- Olive oil (⅓ cup) – Use a good quality extra virgin olive oil.
- Za’atar spice (1 tsp) – Use a store-bought za’atar blend, but if you can’t find it, you can use a mix of equal parts: dried thyme, sumac, turmeric, and sesame seeds. The best brand of za’atar is below.
- Shallot (½) – Adds depth and sharpness. Can substitute 1/4 red onion.
- Garlic (2 cloves) – I don’t usually love raw garlic, but the garlic here makes this dressing savory and extra delicious. Can skip if you don’t eat garlic.
What to use this garlic za’atar vinaigrette with:
- Leafy Green Greek Salad
- Italian Chopped Kale Salad
- Side salads to pair with hummus bowls / Mediterranean dishes
- Any simple side salad to pair with these savory mains like these:
Garlic Za’atar Vinaigrette
This garlic za'atar vinaigrette is one of my go-to dressings when I'm looking for something flavorful, savory, and rich.
Equipment
- food processor or blender
Ingredients
- 1/2 lemon, juiced – 2 tablespoons
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- black pepper
- ⅓ cup olive oil
- 1 tsp za’atar spice
- ½ shallot
- 2 cloves garlic
Instructions
- Make the vinaigrette by combining everything into a food processor. Blend until emulsified, about 30 seconds. Taste, adjust seasoning as desired, and enjoy.
Notes
Highly recommend using a food processor, as it breaks down the shallot and garlic and helps incorporate the flavor throughout the entire dressing.
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