This Italian salad dressing recipe uses a very easy method that results in a perfectly emulsified vinaigrette. The tiny dash of Dijon mustard, when shaken, keeps the oil and vinegar mixed together for restaurant-quality results.
Dressings carry flavor through every bite and infuse whatever dish you use it on. Green salads are without a doubt the most common use for all dressings, including Italian, but don't stop there. These blends of oil, vinegar, and seasonings make taste spectaculars of otherwise boring and/or bland dishes.
Italian dressing makes a terrific marinade for steaks and for grilled chicken and can turn a cheap steak cut into something that's actually worth eating. Mix it into ground beef for a boost in flavor and a change-of-pace burger or panini. It also can turn potato or pasta salad into a star when it's mixed with more mustard, olives, and red onions.
Gather the ingredients.
Combine the vinegar, olive oil, salt, sugar, pepper, herb blend, mustard, and garlic in a glass jar with a screw-on lid or another container with a tight-fitting lid.
Tighten the lid and shake vigorously for 1 minute before serving.
Refrigerate overnight for best results. Shake before serving. The dressing can be stored for several weeks in the refrigerator.
- Add crushed red pepper flakes to this Italian dressing recipe to turn up the heat.
- Bacon and onion powder can be added for a more complex flavor.
- Add honey to this recipe to turn it into a honey-mustard dressing.
- Make a creamy vinaigrette by mixing the oil, vinegar, salt, and pepper with mayonnaise or sour cream.
- Add grated Parmesan cheese and freshly ground black pepper to the creamy vinaigrette for an original and tasty spin.
- If you like balsamic vinegar, make an Italian dressing with a twist on traditional by substituting balsamic for red-wine vinegar, and mixing that with olive oil, Italian seasonings, garlic, and pepper.