There is a quiet sort of comfort in making a jar of Italian dressing from scratch. It is not just something drizzled on top of greens; it is the humble gesture that brings everything on the plate together, softening edges and inviting flavor to settle in. I make this all the time—sometimes even late at night, when I remember the lettuce in the crisper needs saving. The beauty of this recipe is that it asks so little, but rewards you with freshness you can actually taste.
The ingredients are all things you might have at arm’s reach: sharp white wine vinegar, sunny lemon juice, a bit of honey for calm, and parsley (the greener the better). When I include Parmesan, it feels like pulling on a cozy, woolen sweater—extra warmth, just when you need it. The store-bought kind, with its long list of preservatives, has totally faded from my fridge. This one just makes anything you toss it on feel like you tried—a little ritual of care, no matter what else is happening.
If you leave out the cheese, the dressing keeps its edge and brightness, perfect for the days I feel like something lighter. Sometimes I add extra honey if my mood needs softening, or a spoonful of vinegar if I want my salad to really wake me up. There is nothing finicky here. Taste, adjust, repeat. If you make a mess, so what—it is just another memory on your kitchen counter. I am always for simple pleasures, and this recipe is just that.
To make the Italian Dressing Recipe, you will need the following ingredients:
In a small bowl, add 6 tablespoons extra-virgin olive oil, 3 tablespoons white wine vinegar, 3 tablespoons fresh lemon juice, 1 ½ tablespoons finely chopped fresh parsley, 1 ½ teaspoons honey, 1 ½ teaspoons dried oregano, 1 grated garlic clove, ¾ teaspoon Dijon mustard, ¾ teaspoon dried thyme, a heaping ¼ teaspoon sea salt, and a pinch of freshly ground black pepper.
Whisk vigorously until well combined and emulsified.
Stir in 3 tablespoons Parmesan cheese if using.
Serve immediately, or refrigerate until you're ready to use it. If you take the dressing out of the fridge and the oil has solidified, let it sit at room temperature for about 10 minutes before serving.
You really do not need anything exotic for this: just a small bowl you like to hold, a whisk (or fork, or honestly, I have used a chopstick in a pinch), a board and knife for the parsley, and a good set of measuring spoons. If you want to store leftovers, find a jar or bottle with a lid that fits tightly—easy to shake and keep close at hand.
Do not stop at salad: pour this over a Caprese (you know, the tomato and mozzarella classic) and let the flavors settle in. This dressing makes a good marinade for chicken or tofu too—just let them linger in the bowl a bit before grilling. Sometimes, if I have leftover cherry tomatoes and those small mozzarella balls, I toss them together and call it lunch. Truth: it makes even raw baby carrots taste like something special. I have also dunked bread in it more times than I can count.
If you're on the hunt for a dressing that dances on your palate with each bite, this homemade Italian dressing has your name on it. Here, earthy herbs, tangy vinegar and sweet honey are blended with extra-virgin olive oil and garlic, creating a perfectly balanced dressing. Not only does it lift your salads to new heights, but it also drapes beautifully over roasted vegetables and infuses pasta salads with a lively twist, making every dish feel like a celebration.
I used to always buy this dressing, but now I can make it myself whenever I need it. Thanks!
