Italian Vinaigrette

Classic Italian vinaigrette built on a simple 3:1 ratio of oil to acid. Versatile dressing that works perfectly for green salads, pasta salads, or as a quick marinade.

IngredientsClear All

• 6 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard (acts as an emulsifier)
• 1 small shallot, coarsely chopped
• 1 clove garlic, minced or grated (or 1/2 tsp garlic powder)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2-1 tsp honey or sugar (optional, to balance acidity)
• Salt and pepper to taste
• Optional: 1/4 tsp red pepper flakes or 1 tbsp grated Parmesan cheese

Instructions

1. Blend: Add the vinegar, mustard, shallot, garlic, oregano, basil, optional sweetener, salt, and pepper to a blender. Blend on low speed for 10-15 seconds to combine and break down the shallot.

2. Emulsify: With the blender running on low speed, slowly drizzle in the olive oil through the feed opening until the mixture is thick and completely emulsified.

3. Taste and adjust: Dip a leaf of lettuce into the dressing to check the balance. Add more salt for seasoning or a splash more oil if it's too tart.

4. Store: Transfer to a jar or airtight container and refrigerate until ready to use.

Notes

Storage: Keeps for up to 2 weeks refrigerated in an airtight container.

Uses:

• Toss with mixed green salads
• Dress pasta salads
• Use as a quick marinade for chicken or vegetables
• Drizzle over caprese salad or tomatoes

Tips:

• The 3:1 ratio (oil to acid) is the classic foundation - adjust to your taste
• If using olive oil, the dressing may solidify in the fridge. Let it sit at room temperature for 10 minutes and shake well before using
• The shallot adds a mild, sweet onion flavor that's less sharp than raw garlic alone
• The Dijon mustard helps keep the oil and vinegar emulsified

Variations:

• Add 1/4 tsp red pepper flakes for heat
• Add 1 tbsp grated Parmesan cheese for extra umami
• Use fresh herbs (parsley, basil, oregano) - add just before serving as they lose color and flavor faster than dried
• Substitute white wine vinegar or champagne vinegar for a milder flavor
• Add 1/2 tsp Italian seasoning blend instead of separate oregano and basil

Source

Recipe adapted from Gemini AI suggestion