Garlic Herb Vinaigrette

While herbs are fresh in your garden, use them to add antioxidant power and flavor to your next salad.

Recipe Tags


  • 1/3 cup (80 ml) plus 2 tablespoons jovial extra-virgin olive oil
  • ¼ cup (60ml) apple cider vinegar
  • 1 tbsp. (10g) Dijon mustard
  • 2 medium cloves garlic (14g), minced
  • 3 tbsp. fresh herbs (any combination of diced chives, oregano or thyme)
  • ¼ tsp. kosher salt
  • Freshly ground black pepper, to taste

Makes: About ¾ cup (180ml)


  1. In a screw-top jar, combine the olive oil, apple cider vinegar, mustard, garlic, herbs and salt.
  2. Cover and shake vigorously to combine.
  3. Taste and add a few grinds of black pepper and additional salt if desired.
  4. Serve immediately or store in the refrigerator for up to 3 days. Shake well before using.

Additional Tips

While we used fresh herbs in this recipe, you could use dried herbs also, just use 3 teaspoons dried herbs for every 3 tablespoons fresh herbs (not a 1:1 ratio.)