Italian Dressing - the one dressing everyone should ALWAYS have in the fridge! Keeps for 2 weeks. www.recipetineats.com
Print Recipe
5 from 4 votes

Italian Dressing

A classic everyone should know, the secret ingredient in a truly great Italian Dressing is parmesan cheese. By making this with garlic powder rather than fresh, this Dressing lasts for a couple of weeks (subject to shell life of your parmesan). If you use fresh, it must be consumed within 2 - 3 days.
Prep Time5 mins
Total Time5 mins
Course: Salad
Servings: 1 1/4 cups
Author: Nagi | RecipeTin Eats

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)
  • 1/4 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.

Notes

1. I like to make this with red wine vinegar because the colour is the same as what's sold in bottles at the supermarket. But there is no difference in flavour whether you use white or red.
2. Freshly grated parmesan dissolves better. If you use store bought, it must be a finely grated one, not the course parmesan otherwise you'll have little grainy bits throughout your dressing. Same flavour, different texture!
3. This is not so much about the heat, it's about getting little flecks of red in the dressing. Again so it looks like what you buy from the supermarket and get at fancy restaurants!
4. Use this to dress a simple leafy green salad, or for a more substantial salad. Also fantastic with steamed and roasted vegetables!