Homemade Italian Dressing

Description

This vinaigrette-style homemade Italian dressing is zesty, bright, and full of bold, fresh flavor. It takes only about 5 minutes to prepare with a mix of pantry staples and a few fresh ingredients.

Ingredients

• 3/4 cup (180ml) extra virgin olive oil*
• 1/4 cup (60ml) white wine vinegar*
• 2 Tablespoons grated Parmesan cheese*
• 1 Tablespoon finely chopped red bell pepper
• 1 Tablespoon dried parsley
• 2 teaspoons dried minced onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic salt
• 1 teaspoon honey or granulated sugar (imperative for flavor balance)
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Combine all of the ingredients in a bowl or a jar with a tight-fitting lid. Whisk or shake until the mixture is well combined. Taste the dressing and add more seasonings if desired.
2. Store the dressing in an airtight container or jar in the refrigerator for up to 2 weeks. Shake well before using.

Notes

1. Freezing Instructions: For longer storage, you can freeze this salad dressing for up to 3 months. Thaw overnight in the refrigerator before using. (Tip: You can use a silicone ice cube tray to freeze small, individual-sized portions of dressing. Freeze the dressing in the ice cube tray; once frozen, transfer the cubes to a zipped-top freezer bag for storage.)
2. Special Tools (affiliate links): Box Grater | Citrus Juicer | Canning Jar (with optional pour tops) or Salad Dressing Shaker (like this or this)
3. *Oil: Instead of olive oil, you can use avocado oil, grapeseed oil, or sunflower oil if that’s what you have.
4. *Vinegar: You can use red wine vinegar instead of white wine vinegar. I do not suggest any other vinegars for this dressing.
5. *Parmesan Cheese: Be sure to use freshly grated Parmesan cheese. You’ll want the finer particles of cheese rather than the long shreds. Parmesan can be costly, so if you don’t feel like picking it up OR if you want to keep the dressing dairy free, you can leave it out.
6. Can I Use Fresh Herbs Instead of Dried Herbs? Yes, absolutely. Use 1 and 1/2 Tablespoons finely chopped fresh parsley (or more to taste), and 2 teaspoons each finely chopped fresh basil and fresh oregano.
7. Can I Use Fresh Onion? Yes. Instead of dried minced onion, you can use 1 Tablespoon of fresh finely minced yellow or sweet onion, or shallot.