Italian Salad Dressing

Store-bought bottled dressing keeps in a cool pantry for months; check the label. Homemade vinaigrette (oil + vinegar + herbs) lasts about a week in the fridge. Shake well before each use as oil and vinegar separate.

For homemade dressing, use a 3:1 ratio of oil to vinegar as a starting point, then adjust to taste.

Add minced garlic, dried oregano, basil, and a pinch of salt and pepper for classic Italian flavor.

Whisk in a teaspoon of Dijon mustard to help emulsify and stabilize the dressing.

Let homemade dressing sit for 15–30 minutes before serving to let flavors meld.

Using too much vinegar, which makes the dressing too sharp and overpowers the salad.

Not shaking bottled dressing before use; settled sediment won't distribute evenly.

Adding dressing to salad too far in advance; leaves wilt and become soggy.