Bright, herby, and packed with Mediterranean flavor, this homemade Italian dressing is the kind of thing that makes a simple salad feel genuinely special. Extra-virgin olive oil forms the silky base, while apple cider vinegar and fresh lemon juice bring a lively tang that bottled dressings rarely match. Dried oregano, basil, thyme, and rosemary layer in classic Italian depth, and a touch of ground ginger and turmeric add a subtle warmth that keeps things interesting. A teaspoon of honey rounds out the acidity without making it sweet, and the whole thing emulsifies into a glossy, slightly thickened pour in about a minute of whisking. Store-bought Italian dressings can be a minefield of unexpected additives and shared-facility concerns, so mixing your own from scratch gives you complete control over every ingredient. It keeps in the fridge for up to a week, so you can drizzle it over greens, use it as a marinade, or spoon it over roasted vegetables all week long.
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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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