The one thing that sets this homemade Italian Dressing apart from the rest? Parmesan cheese. Kiss the bottled stuff goodbye!
Bonus: This classic homemade Italian Dressing recipe keeps for 2 weeks so make a big batch! Fabulous with leafy greens, steamed, chopped and roasted vegetables.
I am addicted to Italian Dressing.
I never thought Italian Dressing was anything special in my younger days. That was before I discovered an Italian Dressing recipe with parmesan in it (can’t remember where, think it was one of those recipe websites).
Tried it once and I was converted. Parmesan is now essential for Italian Dressing in my world!
Actually, as I prepared to write up this recipe, I had a quick Google around and it seems that there are now many, many recipes for Italian Dressing made using parmesan. 🙂 I thought I had some deep dark Italian secret, but it seems not!
What’s so special about parmesan?
Parmesan cheese is one of those ingredients that adds umami (technical term for “savouriness”) to anything it’s added to – or on. It adds saltiness – but it’s way better than salt because it’s got more flavour.
⬆This is how it looks when it’s been sitting around for a while. Love the layers! Just give it a good shake and it’s as good as new. 🙂
I am pretty sure Italian Dressing is one of the most popular dressings at the supermarket. But it truly baffles me why anyone would buy it when it’s a) so simple to make b) customisable and c) you know exactly what’s in it when you make it at home.
Plus, homemade Italian dressing keeps for 2 to 3 weeks in the fridge. So why oh why buy???
While you can make this with fresh garlic, I have always made it with garlic powder. Firstly, that’s just the way I’ve always known to make Italian Dressing. Secondly, the sheer convenience. Because by making it with garlic powder rather than fresh garlic, this Italian Dressing can be kept for a few weeks. Whereas if you make this with fresh garlic, it only lasts a few days (fresh raw garlic – once chopped/minced- goes off after a few days and can cause a nasty form of food poisoning called botulism).
Whether you use this for steamed vegetables, leafy greens, shredded, chopped or roasted vegetables, it just makes everything better. So make a BIG BATCH of this and have it on standby at all times! – Nagi x
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Italian Dressing
Ingredients
Single Batch (1/4 cup, salad for 4 servings)
- 2 tbsp extra virgin olive oil
- 1 tbsp red or white wine vinegar (Note 1)
- 2 tsp freshly grated parmesan (Note 2)
- 1 tsp sugar (any)
- 1/8 tsp garlic powder (or 1 small garlic clove minced, if using within 3 days)
- 1/8 tsp each dried basil , oregano and parsley (or a mix of choice)
- 1/8 tsp red pepper flakes (Note 3)
- 1/4 tsp salt
- Freshly ground pepper
Big Batch to Keep (1 1/4 cups)
- 2/3 cup extra virgin olive oil
- 1/3 cup red or white wine vinegar (Note 1)
- 2 tbsp freshly grated parmesan (Note 2)
- 1 1/2 tbsp sugar (any)
- 3/4 tsp garlic powder (or 2 garlic cloves minced, if using within 3 days)
- 1/2 tsp each dried basil , oregano and parsley (or a mix of choice)
- 3/4 tsp red pepper flakes (Note 3)
- 1 tsp salt
- 1/2 tsp freshly ground pepper
Instructions
- Place ingredients in a jar and shake well until combined.
- Adjust sugar, salt and pepper to taste. For less tang, add more olive oil, for more tang, add more vinegar.
- Keep in the refrigerator for up to 2 weeks.
- For the Single Batch, this makes just over 1/4 cup and is enough to dress 3 handfuls of leafy greens.
Recipe Notes:
Don’t miss all the other Ready To Use Dressings I shared! These all last for 2+ weeks, most for 3 weeks. Find them all here.
Well Yum! Had everything on hand in pantry. Quick,easy and tasty.
Thank You Nagi
Could you please tell me how to pronounce your name properly? I’m always telling my husband, oh thats Nagi’s recipe. Lovely direction he can follow.
Thanks so much for letting me know! (And my name is pronounced “Nah-Ghee” – N x
Made your dressing to the letter. I used it with tri-colored rotini for pasta salad. My family went nuts over it!. I took most of the credit but showed them your web site😁. Our new favorite!!!
Sounds amazing Laura!
Thanks for the recipe. Love Italian dressing
You’re so welcome Glenda!
I love the simplicity of Nagi recipes , not complicated and easy to follow with ingredients we all use daily . I would love to buy Nagi recipe book if there is one .
I only have e-books available at the moment Priya, but thanks so much for the great feedback ☺️
For some reason I am allergic to parmesan, what can I use instead,,was thinking strong cheddar or will it be to strong for dressing,,
Yes any sharp cheese will work ☺️
Terrific!! Never buying bottled again!!!
Thanks.
You won’t look back!!
Hi Nagi,
This was terrific, and my search for really good Italian dressing is over! I served this over torn romaine as the opener for your Spag Bol tonight for my man’s special 45th wedding anniversary dinner, and he pronounced both the salad and the pasta delicious.
I made it exactly as written, although I may have played a bit fast and loose with the seasonings, not measuring them, except the salt and sugar. I let it sit in the fridge for an hour before adding the oil, to give the dry spices time to rehydrate. It’s just so, so good, better than anything in a bottle! Thanks for all the killer recipes, we’ve loved every single one we’ve tried.
Now I’m off to delete those other Italian dressing recipes from my Paprika app.
Glad you enjoyed it Sandy! Thanks for letting me know! N x
Add a teaspoon of Dijon mustard, and it won’t separate nearly as fast. Nobody likes to shake it each time they pick it up. It also stays together on a salad, or in a pasta salad without separating.
Can’t wait to try this! I’m salad obsessed xx
Hope you love it!
Id love to get the recipe books,my fiance n I love to cook!
Hi Lorey! The books were in the email confirmation the you joined my email list AND they are also in every email I send out 🙂 N x
Made this last night for my husband and teenage son– It was Fantastic and made it with your Lasagne.
That’s so great to hear Brooke! Thanks for letting me know – N x ❤️
Well what can I say. I am gob smacked about this dressing how it tastes almost the same as store bought only better. I only made a single batch just to see what flavour it is. Will be making this one more often. I have a recipe for a curried pasta salad which uses 250mls of italian dressing, raw sugar and water for the dressing, hope it tastes the same. I might back off on the chilli just a bit, but it tastes sensational. I also use sunflower oil and it was good, not a lover of olive oil in dressings. I will be trying the poppy seed one next will let you know.
Woo hoo! That’s fantastic to hear Wendy, thank you for letting me know! N x
That pasta salad looks so good, can not wait to make it. ty Nagi
Thank you Joann! I do hope you give it a go! N xx
I love getting recipes everyday. Love to cook so the recipe each day gives me ideas for dinner.
Thanks so much Linda! I’m so glad you’re enjoying my recipes! N x