What we love about this Italian dressing
This Italian dressing recipe is a standby recipe we’ve been making for over a decade. It all started with our famous chopped salad, which is always a hit with friends and family. Every time we serve it, people ask us for the recipe! Over the years, readers have constantly given us feedback they love it to. Here’s what we love about this recipe: As two cookbook authors, we’ve found the key to a great salad is a homemade salad dressing! This zesty Italian dressing recipe is a fan-favorite recipe from our popular chopped salad, and it’s become our go-to easy vinaigrette for all types of salads. The flavor is zesty and bright, full of garlic, vinegar, Dijon mustard, and olive oil, with a mix of Italian-style dried herbs that bring an earthy flair.
It’s delicious. Our readers have left comments like “IMO, This IS the best Italian dressing!” and “Wow this was so good! I made it for a Italian inspired mixed green salad that I made for guests and everyone loved it. I will definitely be making it again!” It’s simple to whip up in 5 minutes. You need a few ingredients, a bowl and a whisk. It’s versatile. You can use it on many different salads: and even as a marinade!
Frequently asked questions
White wine vinegar: This pantry ingredient brings in the tangy flavor (helpful so you don’t have to buy a fresh lemon). Make sure to use white wine vinegar, not white vinegar, which has a very strong, acidic flavor. Dijon mustard: Mustard adds tangy, savory flavor and helps to make the perfect emulsion. Maple syrup or sugar: Adding a hint of sugar balances the acidity in this dressing. Maple syrup adds sweetness and not a strong maple flavor, so it’s our preference here. Garlic: Everything is better with a little fresh garlic, and it carries the flavor of this dressing. Dried oregano, thyme, and basil: The combination of these herbs make the perfect flavor. We’ve experimented with Italian seasoning, but this combination tastes better. Olive oil: This heart-healthy oil is the binder in this dressing, making it cling to salad greens and vegetables.
Use a medium-sized bowl. To get the oil and vinegar to incorporate into a creamy emulsion, use a medium-sized bowl to allow for enough movement of the whisk. (Trust us, we’ve tried it in small bowls before and it’s hard to get it to combine properly.) Add the olive oil little by little. Add it tablespoon by tablespoon and whisk in between each until the oil fully incorporates. Use Dijon mustard. The mustard helps to form and lock in the emulsion. We’ve used this technique with success in other salad dressing recipes like our Classic Vinaigrette and Balsamic Vinaigrette.
Try it on a big Chopped Salad or Italian Salad. Drizzle it onto Tuscan Kale Salad or a Spinach Salad. Try it on an Asparagus Salad with Feta. Use it for pasta salads like Italian Pasta Salad or Antipasto Salad. Make it as an option for a Salad Bar.
Go classic with ranch dressing or Caesar dressing. Try vinaigrettes like easy vinaigrette, Greek dressing, balsamic vinaigrette, or lemon vinaigrette. Mix up zingy honey mustard dressing or Green Goddess dressing. Try creamy avocado dressing or raspberry vinaigrette.
4.9 from 16 reviews
