The perfect balance of flavors, get ready to whip up the BEST, most flavorful homemade Italian dressing in just 5 minutes!
Nothing beats the taste of good homemade Italian dressing! The flavors are fresh, vibrant and simply wonderful. And the flavor only gets better with time so it’s the perfect make-ahead dressing.
Not only does it taste WAY better than store-bought, making your own Italian dressing has additional benefits. Virtually ALL store-bought dressings are made with yucky oils and junk ingredients including additives, preservatives, flavor enhancers and other undesirable ingredients that are better off left on the shelf. As easy as it is to make it yourself, there’s just no good reason to use store-bought!
With this recipe you get an Italian dressing that not only tastes fabulous but is healthy and takes just 5 minutes to whip up! It’s a total win-win!
Ways to Use Italian Dressing
Besides its classic use for tossed salads, this dressing has a ton of tasty uses – your imagination is the limit!
Use this dressing for:
- Pasta salads
- Leafy green salads
- Vegetables
- Sandwiches
- Wraps
- Marinated olives
- As a marinade for chicken, beef, pork, shrimp, fish and kabobs
- and any other way your creativity dictates!
How Long Does Italian Dressing Last?
Keep it in an airtight jar in the fridge where it will keep for up to two weeks. The flavor of this dressing improves over time as the oils are released from the herbs and the flavors have time to meld.
Let’s get started!
Place all of the ingredients in a blender and blend for about 30 seconds. Flecks of Parmesan cheese will remain.
Pour into a jar or dressing dispenser and store in the refrigerator where it will keep for up to 2 weeks.
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Be sure to also try our BEST Homemade Ranch Dressing!
Be sure to also try our recipes for the BEST homemade:
Best Italian Dressing Recipe
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 4 tablespoons grated Parmesan cheese
- 2 teaspoons honey (vegans: use liquid sweetener)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon Hungarian sweet paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon fennel seeds
- 1/16 teaspoon celery seeds
Instructions
- Place everything in a blender and blend for about 30 seconds (small of flecks of Parmesan will remain). Pour into a jar or dressing dispenser and refrigerate. Chill for at least 4 hours before using. Will keep for up to 2 weeks.The flavor of this dressing improves over time as the oils are released from the herbs and the flavors have time to meld.
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Cathy says
Wow does this sound like it would be flavorful!!
Catalina says
Oh my goodness! This looks absolutely amazing! Yummy!
Melanie Bauer says
Homemade dressings at it’s finest! So much better than store bought!
Sara Welch says
This was such a great salad dressing with our pasta salad dish last night! Highly recommend; delish!
Beth Pierce says
Such a flavorful recipe! Definitely making this to have on hand for dinner tonight!
Deb Snyder says
I don’t have a blender- would it work to just whisk all ingredients together or put them in a jar and shake really well?
Kimberly @ The Daring Gourmet says
Hi Deb, the issue will be the chunks of whole seeds and herbs in the dressing. I would try crushing/grinding them as much as you can before adding them to the liquid.
Melissa L Lewis says
As much of a foodie I am it never occurred to me that I should use honey to balance the acidity. This is a little sweet a little spicy and a little tangy.. it’s actually delish. Thanks for the recipe 😊 9/10
Kimberly @ The Daring Gourmet says
Glad you enjoyed it, Melissa, thank you!
Joanne says
This is the best Italian dressing I have made.. Hands down.. Easy and keeps well.
Kimberly @ The Daring Gourmet says
Fantastic, Joanne, thanks so much!
Emma says
I’m trying to find a dressing for a friend that is allergic to Parmesan. So sad! Would this work without Parm? Maybe a little lemon juice?
Kimberly @ The Daring Gourmet says
Hi Emma, there really isn’t a good substitute for the cheese – you can whip up a batch and give it a taste and may decide it tastes good enough without.
Elaine Fiermonte says
Can this be frozen