In a glass measuring cup, add the ingredients. Mix until well combined. Adjust the flavours as desired.
Drizzle this over your favourite leafy green or bean salad and keep the remaining dressing in an airtight container in the fridge for 3-4 days. Enjoy!
Notes
*Tips:
The oil will separate when left to rest so remember to mix well before serving.
*Recipe modifications:
Instead of extra virgin olive oil, you can use whatever neutral tasting oil you have on hand. This may be canola oil, avocado oil or vegetable oil, for example.
If red wine vinegar isn't available, you can opt for white wine vinegar, apple cider vinegar or balsamic vinegar. These three will offer slightly different taste profiles, but will all achieve the same effect.
Garlic is a must in this recipe, in my opinion, but it doesn't have to be fresh. Feel free to use garlic powder if that's easier for you. Just keep in mind that you won't need as much powder to achieve the same taste as it is more concentrated than fresh garlic. Start with 1/3 of the portion and work your way up based on your preference.
If you don't have or like parsley, you can choose to use another herb like basil, oregano or thyme.