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What You’ll Need (Makes enough dressing to fill a standard mason jar — always make enough dressing to last the week!) The Base: 1 cup extra virgin olive oil (the good stuff — freshness matters here) ⅛ cup apple cider vinegar, with the mother (this is the magic — it adds a depth that white wine vinegar or red wine vinegar just doesn’t replicate the same way) 2 tablespoons finely chopped onion 2 cloves fresh garlic, crushed (don’t you dare use the jar stuff here, friend) The Seasonings: 1 tablespoon mustard (she used mustard powder ) 1 teaspoon pink Himalayan salt (or good sea salt) 1 teaspoon oregano ½ to 1 teaspoon garlic powder (adjust to your love of garlic — in this house, we go full teaspoon) ½ to 1 teaspoon garlic salt ½ to 1 teaspoon fresh parsley (or dried — both work beautifully) ¼ teaspoon black pepper Optional: a pinch of red pepper flakes if you like a little heat How to Make It Making this homemade zesty Italian dressing could not be simpler — and that is genuinely one of my favorite things about it
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