Italian Vinaigrette – This homemade Italian dressing is fresh and a bit bracing with its extra dose of garlic, plus red wine vinegar and lemon juice acidity. It reminds me of the Olive Garden dressing…although I’d say this recipe is even better!
I’ve been playing around with creating the best Italian dressing recipe for quite some time now. Not day in and day out, mind you. But every once in awhile, tweaking on it. Getting it juuuuust right.
This Italian Vinaigrette has become a recipe that my family turns to again and again. It’s fresh and a bit bracing with its extra dose of garlic, plus red wine vinegar and lemon juice acidity. It reminds me a bit of the dressing offered at Olive Garden…although I’d say this homemade Italian dressing is even better!
homemade Italian dressing
When it comes to salad dressings, my preference will always be homemade. And it’s no secret that I try to stuff all the fresh, bold flavors inside each one.
Great dressings give me all the more reasons to eat fresh salads. And I count that as a win. Healthier, tastier main dish salads and side salads for me and my family, I vote Y.E.S.!
Italian vinaigrette recipe
When my family makes this vinaigrette, we almost always double the quantity. It keeps well in the refrigerator for at least a couple weeks, so why not?!
How to make this Italian vinaigrette? It’s easy!
Just combine four cloves of minced garlic (Yes, that’s right >>> four. Decrease the quantity only if you absolutely must.), two whole tablespoons of dried oregano (Again, just trust me. I know that seems like alot.), olive oil, red wine vinegar, freshly squeezed lemon juice, Dijon mustard, a little sugar, plus some kosher salt and black pepper. I like to use an immersion blender to thoroughly combine and emulsify. But if you don’t have one, just shake it all very vigorously in a tightly sealed jar or container.
How to serve this dressing recipe?
With this spunky vinaigrette, all roads lead to a big bowl of Italian Chopped Salad. This fresh salad is loaded with all kinds of Italian goodies. It’s light, yet hearty – great as a smaller side salad or as a larger main dish.
This chopped salad is a family favorite – I hope you like it, too!
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- 4 medium cloves garlic, minced
- 1/4 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- 2 T. freshly squeezed lemon juice
- 2 T. dried oregano
- 1 T. Dijon mustard
- 1-1/2 tsp. kosher salt
- 1 tsp. sugar
- 1/4 tsp. freshly ground black pepper
- Place all ingredients in a small bowl. Use an immersion blender to combine and emulsify. Can be made a day or two prior to serving. Store in the refrigerator, in a container with a tight-fitting lid. Remove from refrigerator 30 minutes prior to using, to let oil come to room temperature. Shake vigorously to combine.
- Serve with this Italian Chopped Salad.
Yield: about 2/3 cup of vinaigrette
adapted from The Mozza Cookbook by Nancy Silverton
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Amount Per Serving: Calories: 56Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 391mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
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