This uber easy homemade Italian dressing is so fast and flavorful, you’ll never buy pre-made dressing again!
Can I chatter gloriously off topic today?
Smile and nod because you clearly have no choice in the matter! Mwah!
On Monday I started listening to an audiobook with the pilot. Since he’s humored me by listening to Tina Fey’s Bossypants no less than a dozen times, I figured I’d throw him a bone and let him asault my eardrums with his nerdy space book. Oh yes, I totally judgy mcjudgersoned the book by its title. The Martian? Really Paul?
Well here we are, two days later and I CANNOT STOP THINKING ABOUT THIS BOOK! I switched over to the kindle version and have read it every night until my eyes literally could not stay open a second longer. I’m hooked! By the time you’re reading this I’ll have finished Andy Weir’s addictive little nerd book [yeah I said it!] and will probably be rendered useless via book hangover. I can already feel the hangover coming on as I near the end, it’s that good. I puffy heart Mark Whatney and am not even remotely prepared to part ways with this novel. Did I mention Matt Damon will be playing him in the movie!? YAAAS!
I should probably not get started on Mister Damon or we’ll be here for quite a while. Let’s talk dressing instead! No… Damon! Dressing! Um… food wins. Sorry studmuffin.
Salad dressings are so flipping easy to make that there’s very few reasons to ever buy a premade dressing ever again. Seriously so so easy! This super speedy Italian dressing is my go-to for pasta salads, cucumber salads, and OMGINEEDASALADNOW salads. Without further adieu, let’s make some dressing!
Easy Homemade Italian Dressing
Easy Homemade Italian Dressing
Yield 6-8 servings
This uber easy homemade Italian dressing is so fast and flavorful, you'll never buy pre-made dressing again!
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine or champagne vinegar
- 1 TBSP Mrs Dash Italian seasoning blend
- 1/2 TBSP garlic powder
- 1/4 tsp salt
- freshly ground black pepper, to taste
- 1-2 tsp fresh parsley
- 1 clove of garlic, smashed + minced
- a pinch of red pepper flakes
Feel free to adjust oil-to-vinegar ration to taste. The above 1:1 measurements are my idea of perfection in a vinaigrette and I love how refreshing it is! 1 parts vinegar to 3 parts oil is a bit more conventional if desired. I promise not to pout if you add extra olive oil!
- Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning.
- This dressing will keep in your fridge for about a week so make extra to drizzle over a week's worth of salads! Enjoy!
Craving a little kiss of Parmesan in your dressing? Fabulous! Add 1-2 TBSP of finely grated parmesan cheese and blend in a small food processor or blender.
You can even add a little dijon vinegar to the mix if you'd like!
Since the dressing is au natural and lacks any emulsifies, some separation is normal.
This dressing will keep in your fridge for 4-5 days, simply shake and serve!
And because it’s a dressing, feel free to double, triple, or quadruple the recipe as needed! It’s fabulously flexible and customizable too! Some days I’ll add a little extra vinegar for a burst of tartness and other days I’ll cheese it up with grated parmesan or feta cheese. Dijon mustard is also a great mix in! It not only helps emulsify the dressing but gives it a tangy, creamy consistency that’s naturally vegan! The possibilities are truly endless.
So what do you say? Ready to ditch the store-bought dressing?
The possibilities are gloriously endless.