There’s no better way to bump up your salad game than with this Classic Italian Salad Dressing. So easy to prepare and it tastes phenomenal!
I love making my own dressings and condiments. I say, the more the merrier! I’m a very sauce-driven person. A few of my favorites include my Tangy Alabama White Sauce, this Scratch Made Honey Mustard, and you gotta make this Creamy Tomatillo Salsa Verde with Avocado to dip with Homemade Tortilla Chips!
If you’re looking for some more salad inspo, I’m sure you’ll love my Chicken, Berry, Feta, and Arugula Salad with Sumac Dressing, these Cobb Salad Grilled Chicken Sandwiches, and this Autumn Chicken Cobb Salad with Dill Vinaigrette (video below).
INGREDIENTS TO MAKE ITALIAN SALAD DRESSING:
I love utilizing my food processor for whipping this creamy dressing together. Drizzle it over a big-ol-bowl of mixed greens, grilled protein, tons of veggies and hard-boiled eggs. Oh wait, did I just describe one of my favorite salads, THE COBB? I think so! 😉
- Herbs: You can use fresh or dried herbs in this recipe (or both, like I did!). As a rule of thumb, one tablespoon of fresh herbs is equivalent to one teaspoon of dried herbs.
- Lemon: I like to utilize both the juice and the zest in this recipe. Lemon zest is a tasty way to get some extra lemony goodness.
- White Wine Vinegar: This is one of my favorite vinegars to use in salad dressings. It’s light and gives the recipe a little zip.
- Olive Oil: Make sure to grab a quality EVOO (extra virgin olive oil), you really can taste the difference.
- Mayonnaise: This is what makes the dressing creamy. You can substitute Greek Yogurt if you’d like.
- Garlic: Love me some garlic! If you don’t have any fresh garlic on hand, you can also use a few dashes of garlic powder.
- Raw Honey: I try to buy local honey as much as possible. You don’t need much in this recipe, just a teaspoon or so to balance the acidity.
- Salt + Pepper: This is measured to taste.
MY KITCHEN SINK COBB SALAD:
Per the usual, I change things up, depending on what I have on hand. Photographed here is a lovely mix of rotisserie chicken, bell peppers, avocado, hard boiled eggs, cherry tomatoes, radish, Persian cucumber, bacon, red onion and zucchini over a bed of butter lettuce.
- 5 Fresh Basil Leaves (about 1 tbsp. when chopped)
- 1 tbsp. Chopped Fresh Italian Parsley
- ½ tsp. Dried Oregano
- ½ tsp. Dried Thyme
- Juice of 1 Lemon + Zest
- ¼ cup White Wine Vinegar
- ½ cup Olive Oil
- ½ cup Mayonnaise
- 2 Garlic Cloves
- 1 – 2 tsp. Raw Honey, to taste
- Salt and Pepper, to taste
- Add all ingredients to a food processor and pulse together until well combined.
- Serve immediately drizzled over your salad of choice.
- Store any leftover dressing in the refrigerator, covered, for up to 4 days.
NOTES ON THIS RECIPE:
- If you prefer a vinegar-based salad dressing instead of creamy, simply omit the mayonnaise and add an extra 1/4 cup of olive oil. Make sure to always shake it up before serving, as the oil will separate.
- Fresh parmesan is a wonderful addition to this recipe. About 1/4 cup should do the trick!
- In addition to salads, this dressing tastes delicious drizzled over Air Fryer Potato Wedges or as a dunking dip for BLT Flatbread Pizzas and Pepperoni Pizza Garlic Knots.
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