Homemade Italian Dressing
from kristineskitchenblog.comThis Italian dressing is zesty, fresh and flavorful! It's my favorite salad dressing to toss with a big Italian salad or pasta salad.
Servings: 8 servings
Calories: 191kcal
Ingredients
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar or white wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon honey or more, to taste (can substitute granulated sugar)
- 2 tablespoons grated Parmesan cheese optional (see note)
Instructions
- Combine all ingredients in a jar with a lid (or in a bowl). Seal the lid tightly and shake vigorously (or whisk) until well combined.
- Once everything is mixed together, taste the dressing and adjust the ingredients as needed. It might need a little more honey if it’s too acidic, or a little more salt and pepper, for example. If your Italian dressing is too tangy add more olive oil; if it’s not tangy enough add more vinegar.
- Use dressing immediately or store in the sealed jar in the refrigerator for up to 2 weeks.
Notes
- Freshly grated Parmesan cheese will dissolve into the dressing better than pre-grated cheese from the store. It's best to add the Parmesan right before serving, since the dressing won't stay fresh for as long with it added.
- The dressing will separate as it sits and the oil may solidify in the refrigerator. Let the dressing sit at room temperature until the oil melts and then shake vigorously to recombine the ingredients.
- Recipe makes 1 cup, which is the perfect amount to make my Italian pasta salad recipe.
Nutrition
Serving: 2tablespoons | Calories: 191kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 21mg | Iron: 0.4mg
