Italian Dressing

Store homemade dressing in a sealed jar in the refrigerator. Shake well before each use, as oil and vinegar separate. Commercially bottled dressing keeps much longer (check label); store in a cool, dark cupboard before opening.

Homemade Italian dressing takes 5 minutes: whisk together oil, vinegar, minced garlic, dried oregano, basil, thyme, and a pinch of salt and pepper.

Use a 3:1 ratio of oil to vinegar as a starting point, then adjust to taste.

Add fresh herbs (parsley, basil) in the last minute for brighter flavor.

Works as a marinade for chicken, vegetables, or tofu—allow 30 minutes to several hours depending on the protein.

Thin leftover dressing with a splash of water to refresh its consistency.

Green salads, romaine, mixed greens

Grilled chicken, pork, or vegetables

Tomato-based salads (Caprese, antipasto)

Pasta salads and grain bowls

Marinated vegetables and antipasto platters

Using too much vinegar, which makes the dressing sour and overpowering.

Adding herbs too early (they lose flavor); add fresh herbs just before serving.

Forgetting to shake the bottle—separated oil and vinegar won't coat salad evenly.

Applying dressing too far in advance; salad leaves wilt if dressed more than 10–15 minutes before eating.