Italian Dressing Recipe
Bright, zesty, and so simple—this homemade Italian dressing brings garden-fresh flavor to every salad or marinade.
Ingredients
- ¾ cup extra-virgin olive oil try California Olive Ranch or Colavita for a fruity note
- ¼ cup red wine vinegar choose a medium-bodied variety
- 1 teaspoon Dijon mustard helps emulsify and adds gentle tang
- 1 large garlic clove garlic minced
- 1 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- ½ teaspoon dried basil fresh basil in summer really shines
- ½ teaspoon onion powder for depth
- ¼ teaspoon red pepper flakes optional, for a subtle kick
- 1 teaspoon honey balances acidity
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly cracked black pepper
Instructions
- In a medium bowl or mason jar, whisk together red wine vinegar, Dijon mustard, honey, garlic, oregano, basil, onion powder, red pepper flakes, salt, and pepper.
- While whisking steadily, slowly stream in the olive oil—this builds a creamy emulsion.
- Taste and adjust the seasoning. Let it rest at room temperature for at least 10 minutes to hydrate the herbs and meld flavors.
- Drizzle over salads, pasta, or veggies. Store any extra in the fridge for up to a week.
Notes
Lean toward high-quality olive oil and real garlic for enhanced flavor. A 2-tablespoon serving contains about 100 calories.
Nutrition
Calories: 100kcal
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