Italian Dressing
This homemade Italian dressing recipe nails the mouth-watering puckeriness and savory depth of the bottled version I grew up with, but requires only pantry staples and a good shake.
Servings: 24 (1 tablespoon servings) or 1 1/2 cups
Ingredients
- 2/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/3 cup distilled vinegar
- 1/4 cup packed finely-grated Parmesan cheese (1 ounce)
- 3 garlic cloves, finely minced or grated
- 1 tablespoon honey
- 1 teaspoon tomato paste
- 1 tablespoon Italian seasoning
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon freshly-ground black pepper
Instructions
- Combine and mix. Combine all ingredients in a bottle or a jar with a tight-fitting lid. Shake to combine. Store leftover dressing in the refrigerator. Allow to come to room temperature before serving and re-shake to emulsify it again.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and Spanish paprika used in this recipe.
- How to Make Creamy Italian Dressing: To make a creamy, light yellow version of Italian dressing popularized by an Italian chain restaurant, trade the tomato paste for a couple tablespoons of jarred mayonnaise. Alternatively, blitz the dressing with an immersion blender and add in a hard-boiled egg yolk or two. The yolk acts as a natural emulsifier, binding the oil and vinegar into a creamy, cohesive dressing.
Nutrition
Calories: 62.5kcal | Carbohydrates: 1.1g | Protein: 0.4g | Fat: 6.3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4.5g | Cholesterol: 0.7mg | Sodium: 67.7mg | Potassium: 10.5mg | Fiber: 0.1g | Sugar: 0.8g | Vitamin A: 26IU | Vitamin C: 0.2mg | Calcium: 17.2mg | Iron: 0.2mg
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