Zesty Homemade Italian Dressing
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Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor.
This zesty Italian dressing is my go-to weeknight salad dressing. It’s a classic oil and vinegar salad dressing with lots of garlic and a few surprise ingredients, like Worcestershire sauce and maple syrup. Sounds strange, I know, but it works. It’s a cinch to make, too: simply combine all of the ingredients in a jar, give it a shake, and you’re done. The recipe makes enough dressing for one large head or three hearts of romaine.
What You’ll Need To Make Homemade Italian Dressing
How To Make Homemade Italian Dressing
Simply combine all the ingredients in a jar and shake to emulsify.
As always, when dressing salads, be sure greens are completely dry so the dressing doesn’t get watered down.
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Zesty Homemade Italian Dressing
Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor.
Ingredients
- ¾ cup extra virgin olive oil, best quality such as Colavita or Lucini
- ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet or Domaine des Vignes
- 1½ tablespoons real maple syrup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2½ teaspoons Worcestershire sauce
- 4 small garlic cloves, minced
Instructions
- Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 155
- Fat: 16 g
- Saturated fat: 2 g
- Carbohydrates: 3 g
- Sugar: 2 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 151 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Oh wow. I wasn’t sure about this dressing, but all the reviews raved, so I took the plunge. My husband and I have made short work of this. We’re making a second batch this week. YUM YUM!!
I’ve been in the mood for a big fat salad all day. Bought the greens, tomatoes, even fresh mozzarella, but wanted a dressing that wasn’t too overpowering. Just found this recipe and made up a batch. It’s wonderful. For me, it’s the Worcestershire sauce, more than the maple syrup, that makes it unique. Thank you for this!
This recipe got me started to follow your blog. So many good recipes. This dressing I make all the time. I also use it as a marinade for chicken and drizzle some on veggies when I roast them
I am allergic to black pepper and gluten (found in Worcestershire Sauce). Any suggestions for substitutions?
I have been trying to find a salad dressing to make for some time. My favorite dressing is French, but due to finding out I’m allergic to tomatoes I’m unable to have it anymore.
I figured Italian would be the best dressing for me due to other allergies I have also.
Thanks for your kindness in sharing your recipes and for your help.
God Bless, Linda
Hi Linda, It’s hard to say without knowing all of your allergies but check out this recipe. It’s a bit more work since it’s made with fresh herbs but it’s quick in the food processor. It’s one of my absolute favorites. https://www.onceuponachef.com/recipes/big-italian-salad.html
There’s always a worcestershire vs. anchovy debate with caesar salad dressing. May be a good substitute for you. The paste is so convenient.
Hi 🙂 Sorry to chime in on an old post but I have a lot of food allergies too and am used to substituting.
Most people I know sub in roasted bell peppers, beets, and carrots to replace tomato based sauces (like marinara) so maybe try a mix of those in recipes that call for tomatoes
http://allrecipes.com/recipe/201097/no-tomato-pasta-sauce/
I can’t have Worchester sauce either so I sub in a mix of fresh squeezed lemon juice, Tabasco sauce, and soy sauce. Tastes exactly the same! Best of luck and hopes that helps
Thanks for the recipe! How long would you say this lasts in the refrigerator?
Hi Tina, It keeps well for about a week.
I made this last night and it’s GREAT! Thank you for an easy and delicious dressing recipe. Way fresher than store bought, super tasty and easy enough for a weeknight. Every recipe of yours I’ve tried has been so great, thank you for sharing them!
Very good! Yay! I’m all about making the fresh stuff!
Very tasty! Mmmm, mmmm good!
Has anyone tried this as a marinade? I am trying to not use bottled stuff anymore…
This homemade Italian dressing sounds wonderful! With all the hype these days on healthly eating, can you provide the nutritional information on this dressing please?
Thanks!
Wish I could, Teresa, but I’m just not set up to do that. Am looking into it though as I get a lot of requests.