Italian Dressing

My quick and easy homemade Italian dressing recipe uses ingredients you already have on hand. It's perfect for salads, marinades, and so much more!

Recipe includes a how-to video!

Course Dinner, ingredient, lunch, sauce

Cuisine American, Italian

Prep Time 5

Cook Time 0

Total Time 5

Servings servings (2 Tablespoons per serving)

Calories 132kcal

Author Sam Merritt

Equipment

Mason jar or bowl and whisk

Ingredients

½ cup extra virgin olive oil
¼ cup red wine vinegar
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or granulated sugar
1 garlic clove pressed
1 teaspoon dried oregano
¾ teaspoon fine sea salt (or table salt)
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon onion powder
¼ teaspoon dried thyme
⅛ teaspoon crushed red pepper (omit or increase depending on your preference)
2 Tablespoons grated parmesan cheese

Instructions

Combine all ingredients in a mason jar (if you don’t have a mason jar, combine the ingredients in a mixing bowl and combine with a whisk). Tightly seal lid and shake very well.
½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 Tablespoon fresh-squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or granulated sugar, 1 garlic clove, 1 teaspoon dried oregano, ¾ teaspoon fine sea salt, ½ teaspoon ground black pepper, ½ teaspoon dried basil, ½ teaspoon onion powder, ¼ teaspoon dried thyme, ⅛ teaspoon crushed red pepper, 2 Tablespoons grated parmesan cheese
Use immediately or store in the refrigerator until nearly ready to use. Always shake well before serving as ingredients will separate. Note that olive oil may solidify in the fridge, if this happens simply run the jar under warm water or let sit at room temperature until re-liquified.

Video

Notes

Emulsify

The ingredients will naturally separate as they sit, so always shake well before using. If you have an immersion blender, you could use this to blend your ingredients, which will help the dressing stay cohesive for longer.

Storing

Store in an airtight container in the refrigerator for 7-10 days.

Nutrition