This Zesty Italian Dressing Recipe is a perfect for a summer garden salad. A vinaigrette that's easy to make, and you'll probably have all the ingredients in your pantry.
Is Italian Dressing from Italy?
You might find it surprising that this isn't a traditional salad dressing from Italy, but an American invention. Zesty Italian Dressing is popular all over the world. This is my version of a Kraft copycat salad dressing recipe. Homemade salad dressings are always tastier. I love an Italian Dressing Vinaigrette, but just don't expect to find this in Italy!
How to Make Italian Dressing Recipe
My Italian dressing recipe uses a combination of fresh and dried ingredients. I always have fresh parsley growing in the garden, and fresh garlic is always expected at my house!
Some people use fresh red bell peppers, but I don't think they have the right texture for a salad dressing (too crunchy). I think the secret is to use Italian Roasted Bell Peppers, the ones you buy in a glass jar on the supermarket shelf. I slice them into thin strips, and finely dice them. The roasted peppers are softer and add a great flavor to this Italian salad dressing.
You can also use Italian Dressing as a marinade for chicken or seafood, or use it for dressing a pasta salad. When I make this recipe, I find it keeps in the fridge for weeks.
Homemade Salad Dressings You Might Like
- Homemade Creamy French Dressing
- Blue Cheese Salad Dressing
- Easy Greek Salad Dressing
- PoppySeed Vinaigrette
- Garlic Caesar Salad Dressing
- Creamy Coleslaw Dressing
The best thing about making your own homemade Italian dressing is that you know exactly what is in it. Nothing unpronounceable and no high fructose corn syrup! You're gonna love this recipe! Bon Appetit! Приятного аппетита!
Ingredients
- ½ cup red wine vinegar taste, and add extra 2 tablespoons for extra zing
- 1 cup vegetable oil
- 1 clove garlic minced
- 2 tablespoon fresh parsley finely chopped
- 1½ teaspoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ¼ teaspoon celery salt
- ½ teaspoon black pepper
- 1 tablespoon onion powder
- 2 tablespoons finely diced roasted red peppers
Instructions
- Shake all the ingredients together in a small mason jar. Best to wait 30 minutes before using to allow flavors to meld together.
- Keep refrigerated.
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Lana P
After several other recipes- this is IT!
I knew all the others had an odd taste and I came to the conclusion it was the olive oil. Plus…olive oil refrigerated solidifies so there is no reach in & use with those recipes. It tastes excellent immediately after making- can’t wait until it marries after 30 minutes or more. THANK YOU!!!!
Penny S
So easy to make, The roasted red peppers worked perfectly! Thanks for sharing it!