Italian Dressing

condiments italian dressing salad

A zesty homemade Italian dressing of olive oil, white wine vinegar, parmesan, and a blend of herbs and spices. Great on salads, or use it as a marinade for vegetables, and chicken.

Adapted from Dinner at the Zoo by Sara Welch.

Ingredients

  • ¾ cup extra virgin olive oil

  • ¼ cup white wine vinegar

  • 6 tablespoons grated parmesan cheese

  • 1½ tablespoons red bell pepper (finely minced)

  • 1½ tablespoons banana peppers, finely minced (for a spicier dressing)

  • 1 tablespoon dried parsley

  • 2 teaspoons shallot (minced)

  • ¾ teaspoon dried basil

  • ¾ teaspoon dried oregano

  • 2 tablespoons minced/crushed garlic

  • 1 teaspoon kosher salt

  • 1 teaspoon sugar

  • ½ teaspoon black pepper

Directions

  • Place all of the ingredients in a medium bowl. Whisk until thoroughly combined.

  • Pour the dressing into a jar or airtight container. Use immediately, or store in the refrigerator for up to one week.

  • Use dried herbs in this dressing because it extends the shelf life. You can substitute fresh herbs, you’ll just want to triple the amount that is listed for the dried herbs.

  • Be sure to mince your bell pepper and banana pepper very finely. The peppers add color and flavor, but you don’t want large pieces in the dressing.

  • Try to use freshly grated parmesan cheese if possible.