Italian Vinaigrette

Italian Vinaigrette

A tangy, herb-flecked dressing that comes together in one jar with a good shake.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This vinaigrette balances sharp red wine vinegar with olive oil, garlic, and a mix of dried herbs for a bright, savory dressing. It works well over crisp salads, drizzled on roasted vegetables, or used as a marinade for chicken and vegetables.

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons grated Parmesan cheese

Method

  1. In a mason jar or bottle with a tight lid, combine the olive oil, red wine vinegar, and water.

  2. Add the minced garlic, Dijon mustard, sugar, oregano, basil, parsley, red pepper flakes, salt, black pepper, and Parmesan cheese.

  3. Seal the jar tightly and shake vigorously for 30 seconds until the dressing is well combined and slightly emulsified.

  4. Let the vinaigrette sit at room temperature for 10 minutes to allow the flavors to meld before using.

  5. Shake again before each use, and store leftovers in the refrigerator for up to 2 weeks, bringing to room temperature and shaking well before serving.

Rate this recipe

★ 4.8 (1)

Italian Vinaigrette

This vinaigrette balances sharp red wine vinegar with olive oil, garlic, and a mix of dried herbs for a bright, savory dressing. It works well over crisp salads, drizzled on roasted vegetables, or used as a marinade for chicken and vegetables.

10 min 16 oz 110 cal

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons grated Parmesan cheese

Method

  1. 1

    In a mason jar or bottle with a tight lid, combine the olive oil, red wine vinegar, and water.

  2. 2

    Add the minced garlic, Dijon mustard, sugar, oregano, basil, parsley, red pepper flakes, salt, black pepper, and Parmesan cheese.

  3. 3

    Seal the jar tightly and shake vigorously for 30 seconds until the dressing is well combined and slightly emulsified.

  4. 4

    Let the vinaigrette sit at room temperature for 10 minutes to allow the flavors to meld before using.

  5. 5

    Shake again before each use, and store leftovers in the refrigerator for up to 2 weeks, bringing to room temperature and shaking well before serving.