Combine all ingredients in a jar. Shake well and pour over your salad, use as a marinade, or for dipping breads in!
If there is any leftover, store it in the fridge. If the oil hardens, just run the jar under hot water before using it the next time.
The type of vinegar you use is, in my opinion, the best and easiest way to vary this recipe. My favorites are raspberry balsamic vinegar and mango rice vinegar. Apple cider vinegar is stronger, so you may want to use less if you go that route. You can also substitute the vinegar for freshly squeezed lemon or orange juice.