Bright, herby, and deeply savory, this homemade Italian dressing is the kind of thing that makes a simple green salad feel like a real meal. Extra-virgin olive oil forms the silky base, while apple cider vinegar and fresh lemon juice bring just the right amount of tang to keep every bite lively. A full lineup of dried herbs — oregano, basil, thyme, and rosemary — layers in that classic Italian flavor, and a small hit of honey rounds out the acidity without making it sweet. Ground ginger and turmeric add a subtle warmth that sets this version apart from anything you'd grab off a store shelf. For anyone navigating a low-iodine protocol, bottled dressings can be a minefield of iodized salt and mystery additives, but this recipe uses fine sea salt and straightforward pantry staples you can verify yourself. Whisking the oil in slowly creates a beautifully emulsified dressing that clings to leaves instead of pooling at the bottom of the bowl. Make a jar at the start of the week and you'll have a reliable, flavorful option ready to go for salads, grain bowls, or a quick marinade.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Combine the apple cider vinegar, lemon juice, minced garlic, dried oregano, dried basil, dried thyme, crumbled rosemary, ground ginger, turmeric, salt, and honey in a small bowl or jar and whisk together until the salt and honey are fully dissolved.
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute.
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