By:Nagi
51 Comments
The one thing that sets this homemade Italian Dressing apart from the rest?Parmesan cheese.Kiss the bottled stuff goodbye!
Bonus: This classic homemade Italian Dressing recipe keeps for2 weeks so make a big batch! Fabulous with leafy greens, steamed, chopped and roasted vegetables.
I am addicted to Italian Dressing.
I never thought Italian Dressing was anything special in my younger days. That was before I discovered an Italian Dressing recipe with parmesan in it (can’t remember where, think it was one of those recipe websites).
Tried it once and I was converted. Parmesan is now essential for Italian Dressing in my world!
Actually, as I prepared to write up this recipe, I had a quick Google around and it seems that there are now many, many recipes for Italian Dressing made using parmesan. 🙂 Ithought I had some deep dark Italian secret, but it seems not!
What’s so special about parmesan?
Parmesan cheese is one of those ingredients that addsumami (technical term for “savouriness”) to anything it’s added to – or on. It adds saltiness – but it’s way better than salt because it’s got more flavour.
⬆This is how it looks when it’s been sitting around for a while. Love the layers! Just give it a good shake and it’s as good as new. 🙂
I am pretty sure Italian Dressing is one of the most popular dressings at the supermarket. But it truly baffles me why anyone would buy it when it’s a) so simple to make b) customisable and c) you know exactly what’s in it when you make it at home.
Plus, homemade Italian dressing keeps for 2 to 3 weeks in the fridge. So why oh why buy???
While you can make this with fresh garlic, I have always made it with garlic powder. Firstly, that’s just the way I’ve always known to make Italian Dressing. Secondly, the sheer convenience. Because by making it with garlic powder rather than fresh garlic, this Italian Dressing can be kept for a few weeks. Whereas if you make this with fresh garlic, it only lasts a few days (fresh raw garlic – once chopped/minced- goes off after a few days and can cause a nasty form of food poisoning called botulism).
Whether you use this for steamed vegetables, leafy greens, shredded, chopped or roasted vegetables, it just makes everything better. So make a BIG BATCH of this and have it on standby at all times! – Nagi x
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Italian Dressing
Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Total: 5 minutes mins
Salad
5 from 19 votes
Servings1 1/4 cups
Tap or hover to scale
A classic everyone should know, the secret ingredient in a truly great Italian Dressing is parmesan cheese. By making this with garlic powder rather than fresh, this Dressing lasts for a couple of weeks (subject to shell life of your parmesan). If you use fresh, it must be consumed within 2 - 3 days.
Ingredients
Single Batch (1/4 cup, salad for 4 servings)
- 2 tbsp extra virgin olive oil
- 1 tbsp red or white wine vinegar (Note 1)
- 2 tsp freshly grated parmesan (Note 2)
- 1 tsp sugar (any)
- 1/8 tsp garlic powder (or 1 small garlic clove minced, if using within 3 days)
- 1/8 tsp each dried basil , oregano and parsley (or a mix of choice)
- 1/8 tsp red pepper flakes (Note 3)
- 1/4 tsp salt
- Freshly ground pepper
Big Batch to Keep (1 1/4 cups)
- 2/3 cup extra virgin olive oil
- 1/3 cup red or white wine vinegar (Note 1)
- 2 tbsp freshly grated parmesan (Note 2)
- 1 1/2 tbsp sugar (any)
- 3/4 tsp garlic powder (or 2 garlic cloves minced, if using within 3 days)
- 1/2 tsp each dried basil , oregano and parsley (or a mix of choice)
- 3/4 tsp red pepper flakes (Note 3)
- 1 tsp salt
- 1/2 tsp freshly ground pepper
Instructions
Place ingredients in a jar and shake well until combined.
Adjust sugar, salt and pepper to taste. For less tang, add more olive oil, for more tang, add more vinegar.
Keep in the refrigerator for up to 2 weeks.
For the Single Batch, this makes just over 1/4 cup and is enough to dress 3 handfuls of leafy greens.
Recipe Notes:
1. I like to make this with red wine vinegar because the colour is the same as what's sold in bottles at the supermarket. But there is no difference in flavour whether you use white or red.
2. Freshly grated parmesan dissolves better. If you use store bought, it must be a finely grated one, not the course parmesan otherwise you'll have little grainy bits throughout your dressing. Same flavour, different texture!
3. This is not so much about the heat, it's about getting little flecks of red in the dressing. Again so it looks like what you buy from the supermarket and get at fancy restaurants!
4. Use this to dress a simple leafy green salad, or for a more substantial salad. Also fantastic with steamed and roasted vegetables!
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Don’t miss all the other Ready To Use Dressings I shared! These all last for 2+ weeks, most for 3 weeks. Find them all here.
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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51 Comments
Kristin says
This dressing was excellent!! To make it sugar free, I substituted the sugar for allulose. Why buy salad dressing when it’s this easy to make?!Reply
- Michael says
Good dressing,however I had to delete all the sugar. It was just too sweet.
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- Barbara Haas says
Yet again Nagi you did it again. Hubby wanted a simple salad. That is a side salad vs a meal salad with all the fixings and protein. Ok I can do that. I think. It had been long I can’t remember when I just made a simple salad. But I wanted a homemade dressing to make it special and I of course went to you. I can now say I will never buy Italian salad dressing ever again. Thank you so much for your awesome recipes. And congratulations on the cookbook
Reply
- Aimee says
Oops, forgot the rating. Nagi, you are a culinary genius. I have gotten my SIL on to your recipes now too. Thanks 🙂Reply
- Lynn says
Wow! Nagi, you have done it again! This is a fabulous Italian dressing recipe! So easy to make and much more flavourful than store bought. You mentioned that a big batch will last in the fridge for two weeks. Ha! Ha! No way it will last that long in our house because we eat salad every day. Thanks for another winning recipe. Can’t wait to receive your cookbook!Reply
- FionaA says
I normally don’t use salad dressing because I’ve never found one I like. I tried this and I’m a convert. It was so delicious. Thank you Nagi!Reply
- Alane says
The extra flavor from the Parmesan added a lot to the taste of the dressing. Great dressing!Reply
- DIANA PATEL says
What is the substitute for parmesan cheese. I mean any other cheese I can use.
Reply
- Barbara says
You can use Romano cheese. I’m Italian and use all these ingredients for my salad dressing and it tastes so much better than a bottled dressing. The only difference between this recipe and mine is that I don’t measure anything. The only time Italians measure ingredients is when we are baking.Reply
- Barbara says
Make sure you add oregano. It makes a big difference. And, don’t bye shredded cheese. They put fillers in it. Bye a small block of cheese and shred it yourself.
Reply
- Nagi says
That’s exactly right Barbara!! Always shred your own! N x
Reply
- C says
Great recipe, I can’t wait until it ages a bit and the spices blend together.Reply
- Sarah says
I made this tonight and just have to say “YUM!” I was a bit worried about all the liquid not reducing, with a little patience, it was perfect! I did make one slight change and swapped diced red pepper for the corn. Another great recipe!!Reply
- Helena Flanagan says
Holy mother of all that is delicious.. This is better than I was hoping for and surpassed the store bought stuff. I have already sent the link to loads of people.. It’s just too good not to share!!!Reply
- david sokol says
i am very sorry but i am not verry good w/a computer
Reply
- Rochelle says
Love this recipe and happy to try this!❣️Reply
- Londa says
Hi Nagi, I’ve made this Dressing and it’s fabulous! Quick question. After sitting in the fridge mine really turns solid and I have to leave on counter for 20 minutes to thaw. I’m wondering if I could use another oil like light olive oil, grapeseed or avocado? Any suggestions? Also have you had success freezing this Dressing?
Thanks!Reply
- ahp says
Delicious!! Made a big batch to keep in the fridge. Even better the next day.Reply
- Regina Simone says
Nagi, as with all of your recipe’s this was fantastic! I could never get the ratios correct,…but this is spot on! Give Dozer a hug from me, I love when you include him in your recipe posts.Reply
- Charlie says
Delicious!Reply
- Barbara Vogel says
Just made this dressing with balsamic vinegar. Left out the cheese and pepper flakes. Very good!
PS I make it all the time with red wine vinegar, decided to change it up a bit. YUM!Reply
- Nicole says
Hi Nagi 🤗 I’m making your Italian salad and spaghetti Bolognese for a birthday dinner tonight and can’t wait for everyone to taste it!!! I only have fresh herbs for the Italian dressing. Will this still work?
Can I also say, that I don’t bother going anywhere else now for recipes, it’s straight to the RTE app! Thank you for being such a wonderful cook and lovely person 🥰 ai make everyone I know download your app 😂
Thanks in advance xxx
NicoleReply
- elvira says
Use imported Parmigiano Reggiano. There is no comparison between the domestic sawdust and the heavenly imported original. It’s worth the premium price.
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