125 ML / ½ CUP EXTRA VIRGIN OLIVE OIL 
60 ML/ ¼ CUP APPLE CIDER VINEGAR
2 TBSP WATER
2 TSP ZA'ATAR
1 TSP GRANULATED GARLIC
1 TSP DRIED OREGANO or ITALIAN HERB MIX
2 TSP MAPLE SYRUP (or 1 TSP SUGAR) 
1 ½ TSP SALT
1 TSP BLACK PEPPER
1 TSP SUMAC (OPTIONAL)

In a mason jar mix the salt, water, vinegar and sugar until dissolved. Add in all other ingredients, and shake until well mixed. Dressing can be used right away, but it's best if you let it sit for at least 30 minutes to allow the flavours to develop. 

Store in the fridge for up to 3 weeks; shake well before using. 

Makes 1 cup of dressing.

To make the salad shown - mix any greens of your choice, fresh mint, tomatoes, cucumbers, radishes, chives (or thinly sliced red onion or shallots), and feta (optional).

TIP: This also makes a great marinade for chicken or fish, just omit the water for thicker consistency. I also like to substitute lemon juice for the the apple cider vinegar if I'm using this as a marinade.