Italian Vinaigrette

dressing in jar in from of large green salad

This Italian Dressing is zesty, a touch on the vinegary side, and full of herbs and spices. Perfect for salads and great for marinades.

Course Salads

Cuisine American, Italian

Prep Time 5

Total Time 5

Servings Family Size Salads

Calories 191kcal

Author Diana Reis

Equipment

Mason Jar (Pint) with Lid

Ingredients

⅔ C Red Wine Vinegar
⅓ C Extra Virgin Olive Oil
1 tablespoon Ketchup
1 teaspoon Yellow Mustard
1 tablespoon Granulated Garlic
1 tablespoon Granulated Onion
1 tablespoon Dry Parsley
2 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Oregano
1 teaspoon Sugar

Instructions

Measure ingredients and add directly to the mason jar. Screw the lid on tight, and shake.
Shaking is the best way to combine, because you can put some force into it and get a good emulsion.

Notes

You do not need any special equipment to fully emulsify (blend) this Italian dressing. I recommend mixing in a mason jar. Simply seal the jar tightly and shake until the ingredients are well combined and it starts to look a bit frothy.

This dressing needs to be stored in the fridge. Over a few days the olive oil and red wine vinegar will separate. Shake before using each and every time to keep the balance and flavor right.

The olive oil may harden in the fridge. Simply take the dressing out of the refrigerator when you start to assemble your salad. It won’t take long for the olive oil to liquefy.

If it isn’t melting quickly enough, run the jar under a little hot water in the sink. After warming it under water for a minute or two, give the dressing a good shake.

Nutrition