There’s something about a classic Italian house dressing that just hits right. It brings together all the tangy, herby, savory notes that make a salad go from boring to bold. Whether you’re tossing it with crisp romaine, drizzling it over tomatoes and mozzarella, or using it as a zesty marinade for chicken, this dressing has range.
This recipe is simple to make and way better than anything you’ll get in a bottle. It’s got the perfect balance of vinegar and oil, a touch of sweetness, and lots of flavor from dried herbs and garlic. Once you try it, you’ll want to keep a jar in the fridge at all times.
Helpful Tips
- Shake it up: This dressing will separate as it sits. Just give it a good shake before using to bring everything back together.
- Let it rest: After mixing, let the dressing sit for at least 10 minutes before using. It gives the flavors a chance to meld.
- Make it your own: Add a pinch of red pepper flakes for heat, a bit of Dijon for creaminess, or fresh herbs if you have them on hand.
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Italian House Dressing
Ingredients
- 3 tablespoons Champagne vinegar
- 2 tablespoons white distilled vinegar
- 1 tablespoon stone ground mustard
- 1 teaspoon agave syrup or honey
- 1/2 teaspoon salt
- 1 small clove garlic
- 1 inch slice of red bell pepper chopped
- 1/4 teaspoon EACH oregano, basil, chili flakes, black pepper
- 1/2 cup Extra Virgin olive oil or other neutral oil
Instructions
- Mix all the ingredients, except the oil, in a jar large enough to fit an immersion blender.
- Blend ingredients until they’re fully incorporated and broken down.
- Drizzle in the oil while blending, until emulsified.
- Store any leftover in an airtight container for up to 10 days.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Hi,
Would you please let me know what “2 chunks of red pepper” is? 1/2 a pepper? 1/4 pepper? Also, ground mustard…are you speaking of regular yellow mustard, Dijon mustard, etc?
Sorry for the confusion there Dave. I have updated the recipe to include using stone ground mustard and a 1 inch slice of red pepper. Dijon mustard it really good in it as well.