Nothing says Italian then a tasty, well made Italian dressing. Uses include; standard dinner salad, garnish fresh tomatoes, drizzled on a Fresh Caprese Salad, or it makes a great marinade for meats. This dressing is so versatile and the flavor will make you never buy bottled dressing again.
Many dressings they have available at the stores are filled with preservatives, and fillers to make them stay shelf stable but also have thickeners in them so they do not separate. I just do not want those things in my food as well as my body. Honestly, this recipe is so easy to make and can be ready in seconds so for the tradeoff of convenience I Pick Homemade plus the taste is nothing you will ever find in a bottled dressing. I use this base Italian dressing and add a few other ingredients when making my Pasta Salad also for my Marinated Chicken in my Super Supper Chicken Salad.
Things You Will Need:
Large Balloon Whisk
Mixing Bowl with pour spout
Funnel – If you do not have a bowl with a pour spout
Medium Sized mixing Bowl (Optional) for seasonings
Glass Container with Lid for Storing (Salad dressing container – see pictures below)
- 1 Cup Light Olive Oil
- ¼ Cup Extra Virgin Olive Oil
- 2 Teaspoons Red Wine Vinegar
- ½ Teaspoon Salt (may add more to taste)
- ¼ Teaspoon White Pepper OR ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Dry Oregano Leafs
- 1 ½ Teaspoons Dry Sweet Basil (Try to find “Sweet Basil” if not available use regular dry Basil)
- 1 Teaspoon Garlic Powder (not salt) (If Making Marinades for meats “Replace” with 1 large clove of Fresh garlic crushed and chopped fine)
- 1 Teaspoon Onion Powder (not salt)
This will make 1 ¼ Cups of Dressing – You can Double even Triple the amount for larger quantities.
I would suggest to keep refrigerated. Before use, take out of refrigerator and let it get to room temp and shake well before using. The oil will thicken in cooler temps. If needing right away you can also warm up using a bowl of HOT water and placing the glass container in the water (lid closed and standing up-right) Let it stand in the water and when the oil has returned to its original state shake well and ready for use. I sometimes do this even if I do not need to because the flavors really pop when this dressing is a tad warm.
In mixing bowl add the oils and red wine vinegar
Pour into glass dressing container using the pour spout of your mixing bowl or use a small funnel to pour into the container. Be certain to get all the seasonings. I like the dressing containers since they come with a nice closing lid and work well for shaking before using. Remember the very nature of oil and vinegar – they will separate with standing so you want to have it in a container that you can whisk before using or shake before using.