About this recipe
Italian dressing is a popular dressing made with herbs, olive oil, vinegar, and garlic. The herbs used include oregano, thyme, rosemary, basil, and parsley. This versatile dressing can be used to flavor salads, pasta dishes, vegetables, bread, and for marinating.
Olive oil is the base of this dressing and is used to provide a smooth and velvety texture. Red wine vinegar is used to add a touch of acidity.
Garlic, which is finely chopped and added to the mixture, adds a spicy flavor and an unmistakable aroma.
The herb mixture used in Italian dressing generally includes oregano, thyme, rosemary, basil, and parsley. Each of these herbs has its own distinctive flavor and aroma, and when combined, they create a blend of complex and delicious flavors. I use a homemade Italian herb blend.
This versatile dressing can be used to season salads, pasta dishes, vegetables, and bread and also for marinating.
ingredients
- Olive oil, use cold press pure olive oil.
- Red wine vinegar
- Mayonnaise: Add a tablespoon of olive or vegetable oil if you don’t use it.
- Garlic clove, grated or pressed.
How to make homemade Italian dressing?
As easy as putting the ingredients in a jar and mixing. Really, it’s that easy. Store it in the refrigerator, and it lasts up to three months. This recipe can also be made double or triple; make as many as you wish.
Best way to use it
This dressing can be used on any salad. I love it with leaf lettuce, spinach, or kale. But it also tastes divine with potatoes or pasta.
This Italian dressing is perfect if you want to make an Italian restaurant-style salad with olives, onion, and parmesan cheese.
Homemade Italian dressing
Equipment
- 1 jar
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 3 tablespoons red wine vinegar
- 1 Tablespoon mayo
- 1 teaspoon salt
- 1 T Italian seasoning
- ½ teaspoon freshly ground black pepper
- 1 garlic clove grated or pressed
Instructions
- As easy as putting the ingredients in a jar and mixing. It’s that easy. Store it in the refrigerator, and it lasts up to three months.
- This recipe can also be made double or triple; make as many as you wish.
Notes
- Refrigerate: Most homemade dressings should be refrigerated to keep them fresh—store dressings in airtight containers or jars with tight-fitting lids. Make sure the container is clean and dry before adding the dressing.
- Shake well before using: Dressings that contain oil and vinegar or other ingredients that can separate should be shaken well before using. This will help to emulsify the ingredients and create a smooth consistency.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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