The Best Homemade Italian Dressing

To make the best homemade Italian Dressing, upgrade red wine vinaigrette with lots of zesty flavors and Parmesan cheese! Warning: You may want to drink it.

Some things taste better store-bought. Not very many things, but some things.

My secret store-bought guilty pleasure? Boxed brownies. I’m obsessed.

But salad dressing? No thanks, not ever. No matter what you say or what evidence you offer, I will never believe that a store-bought salad dressing tastes better than something you can make yourself.

To make the best homemade Italian Dressing, upgrade red wine vinaigrette with lots of zesty flavors and Parmesan cheese! Warning: You may want to drink it.

This homemade Italian salad dressing really is the best, and it beats the pants of Wishbone or Paul Newman or The Olive Garden “house dressing.”

And yes, obviously it’s easy. I wouldn’t ask you to make salad dressing if it involved scalded milk, yeast, or a Dutch oven.

Normally, I just make Red Wine Vinaigrette. It’s a 5-ingredient phenomenon that I could eat endlessly. However, I stumbled into this shiny new Homemade Italian Dressing while upgrading the sauce for my California Pasta Salad.

It was love at first sight.

This delicious and colorful California Pasta Salad is always a hit at parties! Make it a day ahead if you want; the flavors only get better as it sits!

Add 5 more ingredents (3 seeds, parprika, and parmesan) and you get a gorgeous orange color, fun textures, and tons of zesty flavor.

You’ll want to eat this on everything!

Save the Best Homemade Italian Dressing to your “Pantry” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

To make the best homemade Italian Dressing, upgrade red wine vinaigrette with lots of zesty flavors and Parmesan cheese! Warning: You may want to drink it.
5 from 1 vote
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The Best Homemade Italian Dressing

To make the best homemade Italian Dressing, upgrade red wine vinaigrette with lots of zesty flavors and Parmesan cheese! Warning: You may want to drink it.

Course Pantry
Cuisine American, Italian
Keyword salad, salad dressing
Cook Time 2 minutes
Total Time 2 minutes
Servings 10 servings
Calories 208 kcal

Ingredients

  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup Parmesan cheese grated
  • 2 cloves garlic finely minced
  • 1 tablespoon sesame seeds
  • 2 teaspoons dried oregano
  • 2 teaspoons poppy seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground pepper, to taste start with 1/4 teaspoon (I use 1/2 teaspoon each)

Instructions

  1. In a jar with a tight-fitting lid, combine oil, vinegar, Parmesan cheese, garlic, sesame seeds, oregano, poppy seeds, paprika, celery seed, and garlic powder. Shake vigorously and allow flavors to blend at room temperature.

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11 comments

  1. We saw Alton Brown’s life show a while back (gah maybe 5 years) and at the end of it, he took questions from the audience. The one I remember was someone asked what are people not making at home that we should be and his answer salad dressing.

    You might even be able to add sesame seeds to this one, it is starting to look a lot like my favorite garlic bread topping. https://www.mccormick.com/spices-and-flavors/herbs-and-spices/blends/perfect-pinch-salad-supreme-seasoning


  2. Holy crap this is delicious…and can confirm, it beats Newmans Own!

  3. Hi could I use pecorino Romano cheese instead of Parmesan?

    • Hi Mary, yes! I’m guessing if you served it to anyone else, they couldn’t even tell the difference. Thanks for the question.

  4. Hi, can I use vegan parmesan to make it vegan, will it work. Waiting for your reply, Thank you.

    • Hi Lynn, I don’t see why it would be a problem. I also feel like nutritional yeast might also be tasty (or even if you leave the cheese out entirely, the dressing is still awesome). Can you let me know what brand of vegan parmesan cheese you are going to try? I would love to pick it up and try it out just for my own knowledge, and so I can update the post. Thank you!

  5. Meggan, I will be using homemade parmesan cheese.

  6. At one point, you mention 3 seeds are in this recipe. Celery and poppy seeds…what is the third seed? Also, how long can you keep this in the refrigerator?
    Thank you.

    • Hi Suzanne, the third seed is sesame seed. But regrettably I decided not to list that in the ingredients! I’ve fixed the post now. So sorry for the confusion/my typo. I appreciate your patience with me. -Meggan

  7. Hi Meggan – I just stumbled on your page and I will be doing some more investigating, ‘cause everything looks great so far! Question on this recipe: how long will it last in the fridge? It’s just the two of us here and we love salads (and Italian dressing) but ya gotta change it up now and then, amirite? LOL. Maybe I should halve the recipe for us? What do you think?

    • Hi Melinda, the best rule of thumb is 4 days. With a recipe like this, you can likely go 7 days without any problems. But, the CDC and the restaurant management association will say 4 days. I hope this is helpful! Thank you! :) -Meggan

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