Enjoy homemade zesty Italian dressing on lettuce salads, pasta salads, sandwiches and more. Make your own in five minutes, with no artificial ingredients.
Combine all ingredients in a small jar or bowl; shake or whisk until combined.
If dressing doesn’t emulsify, add a teaspoon of Dijon mustard.
Store in the refrigerator in a tightly covered container or jar for up to a week. Shake well before using. If dressing solidifies slightly, allow to come to room temperature.
Serving size: 2 tablespoons.
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Notes
For creamy Italian dressing, whisk in 1/4 cup mayonnaise.
Add 1/4 cup grated Parmesan cheese.
Substitute lemon juice for the vinegar, and add the zest of one lemon, for lemony Italian vinaigrette.
Use fresh herbs instead of dried, and double the amount called for.
To use as marinade for meat: Make recipe as directed, reducing oil to 1/4 cup.