Homemade Italian Dressing is such a quick and easy salad dressing recipe! Made with olive oil, vinegar, herbs and spices, this Italian Dressing recipe is one that everyone always loves!
To me, there is nothing like the flavor you can get from a homemade salad dressing. For years, I just grabbed bottles from the grocery store (and still do every once in a while), but once I started making and keeping homemade salad dressings it was amazing how much fresher my salads tasted! And it doesn’t stop with salads either!
This homemade Italian Dressing is a perfect example.
I love to use it as a marinade with pork, chicken, fish or vegetables before cooking and it is absolutely out of this world on pasta salads! The uses are just endless for this dressing.
You can use fresh ingredients if you know that you’ll be using all of the dressing on the day that you make it or use dried if you plan to keep it in the refrigerator. Either way, you sure are in for a fresh and delicious treat!
My recipe also includes a little Parmesan cheese. I can’t recommend it enough for the additional flavor that it adds to the dressing, but if you prefer, you can absolutely omit it. But if you are a Parmesan cheese lover like I am – do it! Delish!
There’s just nothing like it!
Here’s my Homemade Italian Dressing Recipe. I hope you love it as much as we do!
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 garlic clove, minced or ½ teaspoon garlic powder
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons grated Parmesan cheese (optional)
- Add the olive oil, vinegar, garlic, oregano, salt, pepper, and Parmesan cheese (if using) to a quart mason jar with a tight fitting lid. Shake well to combine and serve. Ingredients will settle to the bottom of the dressing, be sure to shake thoroughly right before using.
Use dried oregano flakes and garlic powder if Italian Dressing will be used over a period of time. Made in this way, the Italian Dressing will keep up to 1 week in the refrigerator and longer if the cheese is omitted.