I’ve struggled with my herbs this year. They grew like crazy last year, but this year….they just are not growing well at all.

I was surprised to find a small herb harvest the other day. I didn’t need them for cooking, but they were ready to harvest so I decided to make an herb infused salad dressing.

Herb Garden Salad Dressing

-Cut fresh herbs: I used cilantro, dill, basil, flat leaf parsley and thyme.

-Put them in a mason jar  and add about 1/3 cup of vinegar, 1/3 cup of olive oil, and 1/3 cup of water.

-I added a few tablespoons of salt and pepper.

-Refrigerate overnight and taste test. Mine needed more salt and water.

-Remove herbs, use your infused dressing as is or add in additional oil/water/vinegar to fit your taste.

Super easy and a great way to control what goes on your salads! I would use it on green salads and fresh summer pasta salads as well.