Italian Salad Dressing
Italian Salad Dressing is a timeless blend of extra virgin olive oil, red wine vinegar, garlic, and aromatic herbs. Bursting with vibrant flavour, it’s the perfect way to bring a taste of Italy to your salads and more.
Equipment
- Food Processor or Immersion Blender
Ingredients
- ⅓ cup red wine vinegar
- ¾ cup extra virgin olive oil
- 2 tbsp lemon juice freshly squeeze
- ½ medium tomato roughly chopped
- 1 cup fresh Italy parsley loosely packed
- 1 cup fresh basil loosely packed
- ¼ tsp dried oregano
- 2 cloves garlic minced
- 2 tsp honey see note #1.
- ½ tsp Dijon mustard
- ½-¾ tsp salt
- ¼ tsp fresh cracked black pepper
- 2 tbsp grated parmesan optional
Instructions
- Combine all prepared ingredients in a food processor and blend until smooth.
- Serve this tangy Italian salad dressing over your favourite mixed greens or vegetables.
Notes
- Vegan Option: To make the recipe vegan, replace the honey with maple syrup and omit the Parmesan cheese.
- Optional: Add a splash of balsamic vinegar for a deeper flavour.
- Emulsify for Consistency: For a more stable dressing, add a teaspoon of Dijon mustard or a pinch of xanthan gum to help emulsify the oil and vinegar.
- Fresh Ingredients: Use freshly grated Parmesan cheese and freshly minced garlic for the best flavour.
- Double the Batch: This dressing works well as a marinade for chicken or vegetables, and can easily be doubled to make extra if you’d like to use it for multiple purposes.
- Storage: Store Italian salad dressing in an airtight container in the refrigerator for 3-5 days. Shake or whisk well before each use, as separation may occur.
- Serving Tip: Bring the dressing to room temperature before serving, as the olive oil may solidify slightly in the refrigerator.
- Shake Before Serving: The oil and vinegar will naturally separate over time; shake or whisk well before using.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
