Easy Italian Dressing Recipe
Bright, zesty, savory homemade Italian dressing with a simple warm-oil herb blooming trick for deeper oregano and thyme flavor.
Equipment
- Small saucepan
- Medium bowl or Mason jar
- Whisk
- Microplane (for garlic)
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- 1½ tablespoons finely chopped fresh parsley
- 1½ teaspoons honey
- 1½ teaspoons dried oregano
- 1 garlic clove grated
- ¾ teaspoon Dijon mustard
- ¾ teaspoon dried thyme
- 1/4 teaspoon sea salt heaping
- freshly ground black pepper
- 3 tablespoons Parmesan cheese optional
Instructions
Bloom the Herbs (the flavor booster)
- Warm approximately 2 tablespoons of the measured extra-virgin olive oil until it is just warm to the touch (not sizzling), then stir in the dried oregano and dried thyme.
- Let the herbs sit in the warm oil for 5 to 10 minutes so they bloom and smell intensely herbal.
Whisk or Shake the Dressing
- In a medium bowl (or in a Mason jar), combine the remaining extra-virgin olive oil, white wine vinegar, fresh lemon juice, finely chopped fresh parsley, honey, dried oregano, grated garlic, Dijon mustard, dried thyme, sea salt, and several grinds of black pepper.
- Pour in the warm herb oil, then whisk vigorously until the dressing looks slightly creamy and emulsified, or seal the jar and shake hard for 30 to 60 seconds.
- If desired, stir in the cheese, then taste and adjust with more salt, pepper, acidity, or a tiny touch more honey until it tastes bright and balanced.
Notes
Store in an airtight container (a Mason jar is perfect) in the refrigerator for up to 1 to 2 weeks. Separation is normal; if the olive oil solidifies, let it sit at room temperature for 15 to 30 minutes, then shake vigorously to re-emulsify. If you add Parmesan, use within 5 to 7 days for best quality.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.