Description
This Italian dressing is zesty, fresh and flavorful! It’s my favorite salad dressing to toss with a big Italian salad or pasta salad.
Ingredients
Scale
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar (or white wine vinegar)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon honey
- 2 tablespoons microbial-rennet grated Parmesan cheese (optional)
Instructions
- Combine: Combine all ingredients in a jar with a lid (or in a bowl), seal the lid tightly and shake vigorously (or whisk) until well combined.
- Adjust: Taste the dressing and adjust the ingredients as needed.
- Store: Use dressing immediately or store in the sealed jar in the refrigerator for up to 2 weeks.
Notes
Freshly grated Parmesan cheese will dissolve into the dressing better than pre-grated cheese. It is best to add the Parmesan right before serving. The dressing will separate as it sits and the oil may solidify in the refrigerator; let it sit at room temperature until the oil melts and then shake vigorously to recombine.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Shaking
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 191 kcal
- Sugar: 1 g
- Sodium: 166 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
Keywords: Homemade Italian Dressing, Salad Dressing, Easy Vinaigrette, Zesty Dressing