This easy homemade Italian dressing is a snap to pull together and lasts for up to a week in the fridge. You can make and store the dressing in the same jar, making cleanup a breeze. If the dressing separates, give it another shake before pouring. If the oil solidifies in the fridge, let the dressing sit at room temperature before shaking and serving. Use this dressing on a chopped salad with romaine, salami, olives, mozzarella and tomatoes or as a quick marinade for chicken or steak.
Italian Dressing Recipe
This easy homemade Italian dressing is a snap to pull together and lasts for up to a week in the fridge. You can make and store the dressing in the same jar, making cleanup a breeze. If the dressing separates, give it another shake before pouring. If the oil solidifies in the fridge, let the dressing sit at room temperature before shaking and serving. Use this dressing on a chopped salad with romaine, salami, olives, mozzarella and tomatoes or as a quick marinade for chicken or steak.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons water
- 3 tablespoons red-wine vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Pinch of crushed red pepper
Instructions
- Combine oil, water, vinegar, lemon juice, basil, garlic powder, oregano, onion powder, salt and crushed red pepper in a medium lidded jar; cover tightly and shake until smooth and combined.
Notes
To make ahead
Refrigerate in an airtight container for up to 1 week; shake to combine before using.
Refrigerate in an airtight container for up to 1 week; shake to combine before using.
