Ingredients

·         ½ tsp. dried basil

·         1 tsp. onion powder

·         1 tsp. garlic powder

·         1 ½ tsp. Greek oregano

·         1 ½ tsp. parsley

·         ¼ tsp. thyme

·         1 tsp. honey

·         ½ tsp. four peppercorn pepper

·         2 tsp. Himalayan sea salt

·         1 cup olive oil

·         1/3 cup white wine vinegar

·         1/3 cup red wine vinegar 

·         2.5-3 tbsp. water, if needed

Instructions

Mix dry ingredient until well mixed.

1. Ground peppercorn pepper and Himalayan sea salt until course

2. Mix olive oil, white wine vinegar, red wine vinegar and water until well mixed.

3. Mix dry and wet ingredients together until well mixed.

4. Store in refrigerator up to 2-3 weeks in a lidded container.

5. Note: the oil and vinegar will separate, so make sure to shake well before use.