Italian Dressing Recipe

Olive oil: Provides a rich, smooth base for the dressing.

Red wine vinegar: Adds a tangy, acidic note that balances the oil.

Dried oregano: Brings a classic Italian herb flavor.

Dried basil: Adds a sweet, aromatic touch.

Garlic powder: Infuses a subtle garlic flavor without overpowering.

Onion powder: Adds a mild onion flavor for depth.

Sugar: Balances the acidity with a hint of sweetness.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and complexity.

Grated parmesan cheese: Optional, but adds a rich, savory note if used.

To enhance the flavor of your Italian dressing, let it sit for at least 30 minutes before serving. This resting period allows the herbs and spices to meld together, creating a more cohesive and robust taste. Additionally, using freshly grated parmesan cheese instead of pre-grated can elevate the dressing's texture and flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar consistency, making it a good alternative for the base of the dressing.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary flavor profile that can work well in Italian dressing.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild herbaceous flavor that can replace dried basil in a pinch.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped shallots: Finely chopped shallots can provide a similar onion-like flavor with a bit more complexity.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can balance the acidity in the dressing.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dressing.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy, umami flavor that can mimic the taste of parmesan cheese.

• Store the Italian dressing in a clean, airtight container, such as a glass jar or a plastic bottle with a tight-fitting lid. This helps maintain the freshness and prevents any unwanted flavors from seeping in.

• Keep the container in the refrigerator. The olive oil may solidify slightly due to the cold temperature, but this is normal. Simply let it sit at room temperature for a few minutes before using, and give it a good shake to re-emulsify.

• For optimal flavor, use the dressing within 1 to 2 weeks. The herbs and spices will infuse the olive oil and red wine vinegar over time, enhancing the taste.

• If you added grated parmesan cheese, the shelf life might be slightly shorter. Check for any signs of spoilage, such as an off smell or mold, before using.

• To freeze the dressing, pour it into an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to thaw only the amount you need.

• When ready to use, thaw the desired number of cubes in the refrigerator or at room temperature. Shake or whisk well to recombine the ingredients.

• Avoid freezing the dressing if it contains grated parmesan cheese, as the texture may become grainy upon thawing. Instead, add the cheese fresh each time you use the dressing.

• Label your containers with the date of preparation to keep track of freshness. This is especially helpful if you make Italian dressing in large batches.

• Pour the Italian dressing into a small saucepan and heat over low heat, stirring occasionally until warmed through. This method helps maintain the flavors without altering the consistency.

• Place the Italian dressing in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on low power for 15-20 seconds, then stir and check the temperature. Repeat if necessary until warmed.

• For a quick and even reheating, use a double boiler. Fill the bottom pot with water and bring to a simmer. Place the Italian dressing in the top pot and stir occasionally until warmed.

• If you prefer a more hands-off approach, transfer the Italian dressing to a heatproof jar or container. Place the container in a bowl of hot water for a few minutes, stirring occasionally until the dressing reaches the desired temperature.

• Whisk: A whisk is essential for combining the olive oil and red wine vinegar smoothly and for mixing in the herbs and spices evenly.

• Mixing bowl: A mixing bowl is needed to hold all the ingredients while you whisk them together.

• Measuring cups: Measuring cups are used to accurately measure the olive oil and red wine vinegar.

• Measuring spoons: Measuring spoons are necessary for measuring out the oregano, basil, garlic powder, onion powder, sugar, salt, and black pepper.

• Grater: If you choose to add the optional grated parmesan cheese, a grater will be needed to grate the cheese finely.

• Jar with a tight-fitting lid: A jar with a tight-fitting lid is used to store the dressing and to shake it well before each use.

Pre-mix dry ingredients: Combine the oregano, basil, garlic powder, onion powder, sugar, salt, and black pepper in a small container ahead of time.

Use a blender: Blend all ingredients, including olive oil and red wine vinegar, for a faster and smoother mix.

Make in bulk: Double or triple the recipe and store in the fridge to have Italian dressing ready for future use.

Pre-grated cheese: Buy pre-grated parmesan cheese to save time on grating.

Label and date: Label your jar with the date to keep track of freshness.