Italian Dressing is just plain classic. Make it at home so you can customize it to your own palate. Then bring on the lettuce! Our Salad Dressing topic is brought to you by Stonyfield Organic. Oh, how we love rich and creamy yogurt!
Store-bought bottled Italian dressing was always one of my favorites. It has just the right balance of tang to richness with a lot of other delicious flavors going on. I decided to try my hand at recreating some of those flavors in my own homemade Italian dressing recipe.
It’s not exactly the same as the bottled one. It’s lighter. Less goopey. I much prefer this texture. The flavors are great, with oregano, garlic, thyme and a tiny hint of red pepper flakes for a bit of heat. It’s a hit for sure.
This makes a very small batch of dressing. That’s because it only keeps for a few days at room temperature and you can’t really put it in the fridge because the olive oil will solidify. So you just quickly make the little bit that you need for today and then make another batch next time. You can double, triple, quintuple the recipe if you need more though. No worries. Enjoy!Print
- ¼ cup olive oil
- 3 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- ½ tsp. basil
- ½ tsp. oregano
- ½ tsp. parsley
- ½ tsp. salt
- ½ tsp. thyme
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. pepper
- A pinch of crushed red pepper flakes
- Measure all ingredients into a jar with a tight-fitting lid. Put on lid and shake it really really well. If not serving it immediately, shake well again before serving. Store at room temperature for up to 3 days.