The dressing that made me love salad

Salads – healthy people eat them; most people hate them. Especially if it’s of the leafy variety that’s basically two thirds lettuce and one third tomatoes, and other garnishes. As you’ve surely gathered by now, I’m not a fan of salads.

I’m still not a fan of salads, especially in restaurants, but this dressing, brought into my life by dear friends, made the leafy pile of crunch my favourite thing to make in my kitchen, come rain or shine. It’s so simple – as little as five ingredients – and easy to make, but it packs a spicy punch. Because it’s so easy to slap together, it should always be freshly made, to compliment the freshness of your salad.


10 g Parsley, finely chopped



1 clove Garlic, freshly sliced

1 Birdseye chilli, sliced (you can remove the seeds if you want, but we like the little kick it adds to the dressing)

40-60 ml Olive oil

Big pinch of Salt flakes

1/2 Lemon, grilled (optional) 


1. Finely chop parsley, thyme, and basil. (NOTE – you don’t have to use all these herbs; fesh-tasting Parsley works brilliantly on its own.)

2. Thinly slice the garlic and chillies.

3. Add all ingredients to a jar. Add salt and shake. Add olive oil until ingredients are just covered. Swirl. Add a little more olive oil to taste. Serve.

If you want, you can add a squeeze of lemon for tang. If you're making this salad for a braai, why not grill your lemon on the open flame first. 

This dressing goes best with a simple salad of crisp lettuce, cucumber, and avo – keep the salad plain but invest in quality produce, and let the dressing do the talking.

 NOTE - We like Olive Pride's Extra Virgin Olive Oil - you can really taste the olives and it's not crazy expensive. It's not bitter, like some other olive oils we've come accross, either.  




A traveller and foodie at heart, Frederika loves to recreate and combine the dishes she's discovered in her travels. Her favourite dishes include ramen, mac & cheese, confit de canard, and a plate of fresh carbonara.