Homemade Italian Dressing

In my Italian American upbringing, family dinner always included a green salad, perfectly complemented by the magical touch of homemade dressing, which ensured that we always got some vegetables in. This homemade Italian dressing is the best way to elevate your everyday salad. Its fresh, zesty flavors beat out any store-bought version.

Each ingredient works together in harmony. There is acidity from vinegar, richness from olive oil, savoriness from herbs, a touch of sweetness from sugar, and a hint of umami from Parmesan. This herbaceous dressing makes eating salad a memorable experience, especially when served alongside beloved classics like cacio e pepe and cheesy lasagna. 

• Homemade Italian dressing will set your salads worlds apart from anything you buy in a bottle, and it’s easy to make. It strikes a balance between the sophistication of a dressed restaurant salad and the familiarity of store-bought alternatives. 
• This dressing relies on pantry ingredients, so you can throw it together in a pinch. It’s the kind of recipe that can be upgraded with fresh herbs or thoroughly enjoyed with dried herbs. 
• Soaking the garlic in the vinegar mixture mellows out the sharpness of the raw garlic, making it less overpowering in the salad dressing. It’s a step a lot of Italian dressing recipes skip, but it makes a big difference. 

Italian salad dressing owes its delicious flavor profile to a balance of ingredients.

• White wine vinegar: Vinegar lends that essential acidity, which brightens the flavors of every ingredient in the dressing.
• Olive oil: Rich olive oil balances the bite of vinegar. We tested this recipe with robust extra-virgin olive oil and a more mild olive oil, and it was delicious both ways!
• Garlic: One small clove adds just enough complexity without overwhelming the palate.
• Dijon mustard: A small dollop of mustard ensures the perfect salad consistency, keeping the vinegar and oil combined.
• Sugar: Sugar adds a touch of sweetness, balancing the vinegar for a more well-rounded flavor.
• Herbs: A duo of herbs, parsley and oregano, adds that signature Mediterranean flavor.
• Parmesan cheese: Contributes a savory umami depth. The amount in the dressing is delightful, but the final salad tastes and looks even better with an extra sprinkling of Parmesan on top before serving. 

Preparing Italian dressing at home is as easy as 1, 2, 3. 

1. Soak the garlic in the vinegar mixture: Reduce the bite of raw garlic by soaking it in a vinegar mixture before whisking in the oil. Do this step in the bottom of a bowl (you can toss the salad right in there) or in a jar with a tight-fitting lid. Let the mixture sit for roughly 5 minutes.
2. Prep the ingredients: While the garlic mellows, chop the parsley, grate the Parmesan, and measure out the remaining ingredients.
3. Whisk or shake to combine: Slowly add the oil to the vinegar mixture while whisking, or put the top on the jar and shake vigorously. Then stir in the herbs and Parmesan, and you’re ready to enjoy! 

Our Italian dressing is super delicious as-is, but there are some ingredient swaps you can make for slight variations.

• Don’t have fresh parsley? Use a tablespoon of dried parsley instead.
• Try fresh oregano instead of dried. Swap out the dried for just a tiny amount — about 1/4 teaspoon of finely chopped fresh oregano for an immensely satisfying switch-up.
• Add in 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried thyme.
• Stir in a few pinches of red pepper flakes for a satisfying kick.
• Keep it simple and spoon in store-bought Parmesan rather than grating it yourself.

Store leftover salad dressing in an airtight container or jar in the refrigerator for up to 1 week. Bring the dressing to room temperature to warm up the oil before using and shake well to ensure all the ingredients are evenly distributed before opening the lid and drizzling. 

• Serve Italian dressing on a salad.
• Serve it as a dip for our Olive Garden-style garlic breadsticks.
• Drizzle it over a classic Italian sub sandwich.
• Use it as a marinade on meats like flank steak and roasted vegetables.
• Drizzle it over grilled vegetables.