Our Creamy Italian Salad Dressing is a classic restaurant-style dressing at its best. It pops with flavor and reminds me of a creamy Italian Vinaigrette, perfectly coating any salad you throw at it.
Super easy to make and is table-ready in 10 minutes or less! Toss in the ingredients to the food processor, blitz and pour over your favorite salad. It’s a longstanding staple in our fridge and the go to dressing for so many greens. Double it because you’ll be craving more and since you’re making it there are no preservatives or shelf stabilizers. Winning!
carte du jour
What Is Creamy Italian Dressing Made Of?
Not only is this creamy dressing easy to make it’s also made with easy to find ingredients that you probably already have in your pantry.
- fresh garlic
- mayo
- red wine vinegar (you can sub champagne vinegar)
- dried oregano
- dried basil
- extra virgin olive oil
- pink Himalayan sea salt or Kosher sea salt
- freshly cracked black pepper
Chef’s Tips: You can add a pinch of red pepper flakes to add a dash of heat. Also, to mellow the vinegar, you can add a 1/2 teaspoon to a teaspoon of turbinado sugar. We prefer ours with a little bite so opt to leave it out but it’s up to you.
If you want some salad inspiration then check out our Big Easy Italian Salad! Part leafy green salad part antipasto salad it’s a hybrid salad that pairs perfectly with this Creamy Italian Salad Dressing. A staple on our dinner table throughout the year.
How Long Will Homemade Salad Dressing Last in the Fridge?
This Creamy Italian Salad Dressing will last up to two weeks in an airtight container in the refrigerator. Usually, vinaigrettes can be kept refrigerated for up to 2 weeks.
But if it’s a dairy-based dressing, such as buttermilk, and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce, or eggs, they’ll stay fresh for a week.
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How to Make Creamy Italian Salad Dressing
Our Creamy Italian Salad Dressing is a classic restaurant-style dressing at its best. It pops with flavor and reminds me of a creamy Italian Vinaigrette, perfectly coating any salad you throw at it.
- 2-3 small garlic cloves, smashed + skinned
- 4 Tablespoons (56 grams) mayonnaise
- 4 Tablespoons (60 ml) red wine vinegar, sub champagne vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup (120 ml) Extra Virgin Olive Oil
- 1/2 teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground or to taste
- 1/4 teaspoon Freshly cracked black pepper, or to taste
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Add ALL ingredients, smashed garlic, mayonnaise, red wine vinegar, dried oregano, dried basil, EVOO, sea salt, and freshly cracked back pepper to the food processor or blender.
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Blitz about 30-60 seconds until combined and creamy.
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Toss with your favorite salad dish up, sprinkle with parmesan cheese and enjoy!
- Prep time is approximate.
- You can add pinch of red pepper flakes for heat if you like.
- Store in an airtiht container in the refrigerator up to 2 weeks (it'll be long gone before then).
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