My Favorite Italian Vinaigrette

A spoon in a jar showing Italian dressing in it. Around the jar is a block of parmigiano reggiano cheese and fresh basil leaves, while everything is displayed on a wooden board.

My Favorite Italian Vinaigrette

Compliment your Italian salads with this herbaceous Italian vinaigrette that includes fresh Parmigiano Reggiano. There is no need to buy store-bought dressings once you've made this delicious and zingy dressing! It comes together in minutes and goes great with any salad.

Course Salad

Cuisine American, Italian

Keyword Italian salad dressing, Italian vinaigrette

Freezer Friendly No

Prep Time 8

Cook Time 0

Total Time 8

Servings

Calories 169kcal

Ingredients

1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 heaping cup freshly grated Parmiggiano Reggiano
1/4 cup fresh basil, or 2 basil cubes
1 teaspoon dried oregano
1 large garlic clove, or two small gloves, or swap for 1 teaspoon of garlic powder
1 1/2 Tablespoons honey, or maple syrup
1/4 teaspoon black pepper
salt to taste

Instructions

Blend the dressing: add all the dressing ingredients to a high-powered blender or food processor, plus a healthy pinch of salt. Blend the ingredients for 8-10 seconds or until well-combined and almost a creamy consistency. Note: try not to blend this too high to avoid the dressing getting frothy.
Taste and serve: Taste the dressing, add salt as needed or more pepper, then serve! Stir before using to remix the ingredients.

Notes

Keep it in a tightly sealed jar – I always store my salad dressings and vinaigrettes in mason jars or any jar that seals tightly with a lid. This helps preserve the dressing so the flavors and ingredients stay fresh.

How long it lasts – this vinaigrette can be refrigerated for 7 days. If no cheese is in the dressing, keep it at room temperature for 10 days.

Nutrition