I couldn't live in a world without a good homemade Italian Dressing Recipe. This one is quick, easy, and works delicious magic on anything from baby greens to a plate of homegrown tomatoes. So much better than Olive Garden, and not a filler or artificial ingredient in sight.
In a large bowl, whisk together olive oil, red wine vinegar, Parmesan cheese, lemon juice, honey, Dijon mustard, basil, oregano, parsley, and garlic powder. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Store covered in the refrigerator.
Notes
Lemon juice: To add fresh lemon zest, zest the lemons before cutting in half to squeeze for juice.
Mustard: Dijon mustard adds flavor and aids in emulsification. Or substitute 1/4 teaspoon ground mustard powder.
Herbs: I like a mixture of dried basil, dried oregano, and dried parsley. Or, substitute 1 1/2 teaspoons of Italian seasoning. To substitute fresh herbs, use 1 tablespoon of each.
Yield: This Italian salad dressing recipe makes about 1 cup of dressing, enough for 8 servings, 2 tablespoons each.
Storage: Store leftover vinaigrette covered in the refrigerator for up to 4 days.