In our house, salads reign supreme all summer long. I may throw a sausage or a pork chop, or maybe a piece of chicken from the grill on them, but ultimately, summer dinners most often start with a salad. This dressing recipe is a super simple one to make in large batches & keep on hand, especially since you can change it up by adding a handful of whatever fresh herbs you have available. Versatility is the key for summer cooking.

Salad dressing

1 cup olive oil

1/4 cup apple cider vinegar

2 cloves garlic minced fine

1 tsp dijon mustard

dash of salt & pepper



Mix everything together in a mason jar & store it in the fridge for up to 2 weeks. Each time you go to use it, give it a hard shake. Fresh herbs are always a great option, but I like to add them to the salad, rather than the dressing, as it will allow it to last longer in the fridge, and allow you to change up the herbs whenever you please.