Now THIS is how to make Italian Dressing! Balsamic instead of white vinegar is what makes it super special.
Yesterday I was making yet another pasta salad (aren’t we SO happy it’s finally that time of the year again?!) when it occurred to me I’ve never shared my simple Italian dressing recipe. It’s one of those things that I could make with my eyes closed, that’s how many times I’ve made it. This time I made sure to write down amounts! So if you’ve been wondering how to make Italian dressing, wonder no more, friends.
The funny thing about Italian dressing – no matter if it’s homemade or bottled – is that I really don’t care for it much. In the hierarchy of salad dressings, Italian has always been last on my list. With the exception of my own. The reason being is that I use balsamic vinegar in my Italian dressing instead of the typical white wine vinegar. Balsamic is just so much smoother and, for me, makes a superior salad dressing that I’ll actually enjoy versus simply tolerate.
And making Italian dressing from scratch really could not be simpler. If you got vinegar and olive oil, you’ve already got two essential ingredients. A little dried basil and oregano adds some great herb flavor (I’ll even toss in a smidge of thyme now and then) and garlic brings it all together. I also add some dijon which gives it that extra “something”…plus I just really love dijon!
So there you go! Now you no longer have to wonder how to make Italian dressing. And I’ve got a few more salad dressings up my sleeve that I’ll be posting over the next couple of months so be sure to check back. By the way, this Italian dressing is great with my Skinny Chopped Veggie Salad (and very low calorie for those trying to shed a few pounds)!
- 1/2 cup balsamic vinegar (or white wine vinegar or champagne vinegar)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1 teaspoon dijon mustard
- 1 large garlic clove, minced (or two small)
- 1 large pinch salt
- freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Put all ingredients in a shaker or blender. Shake or blend until blended.
- Can be stored in the refrigerator for up to one week.