This zesty Italian dressing recipe will become your new go-to Italian Vinaigrette. Low-Carb, gluten-free, and vegan and packed with herbs, spices, and tangy vinegar. Use as a dressing, marinade, grilling, pasta, sandwiches, etc.
Place all ingredients in a jar, cover, and shake until combined.
Or, if a smoother dressing is preferred, emulsify by using an immersion blender or processing for a few quick pulses in a blender.
Notes
Variations
Replace the basil and oregano with Italian seasoning instead.
Play around with the spice mixtures; use a little garlic salt, onion powder, and a pinch of red pepper flakes; you get the idea!
Add a few tablespoons of grated parmesan cheese.
As a personal preference, add your own twist; use a touch of celery salt, maybe some fresh parsley or a teaspoon of honey.
Storage TipsStore in an airtight jar or container in the fridge and lasts 1 week, possibly longer. PRO TIP | Remove from fridge 30 minutes before serving to allow olive oil to become a liquid again or run under warm water, and shake to mix. Adjust servings easily using the recipe card's servings adjuster. It can be used for salads, marinades, and many other purposes, see post for ideas.