Italian Dressing: Herb-forward, zesty classic

This bright Italian dressing turns any bowl of greens into a trattoria classic. A punchy mix of wine vinegar, good olive oil, and a trio of dried herbs delivers that unmistakable zesty flavor—perfect for salads, pasta salads, and grilled veggies.

• Taste profile: tangy, garlicky, herb-forward with a clean olive-oil finish
• Base ratio:1 part vinegar + lemon : 3 parts olive oil with 1 tsp Dijon to emulsify
• Core ingredients: red or white wine vinegar, lemon juice, extra-virgin olive oil, oregano, basil, parsley, garlic (fresh or granulated), sea salt, black pepper, pinch of red-pepper flakes
• Optional boosts: 1–2 tbsp finely grated Parmesan, a touch of honey for balance, or a splash of brine from pepperoncini for extra zing
• Great with: chopped salads, pasta salad, tomatoes & mozzarella, antipasti platters, grilled chicken or zucchini
• Make-ahead: shake in a jar; refrigerate 5–7 days. Bring to room temp and shake before serving.

Pro tip: Whisk vinegar, lemon, salt, pepper, and Dijon first, then slowly stream in olive oil until glossy. Let dried herbs bloom 5–10 minutes for fuller flavor.