My Mom’s Legendary Italian Salad Dressing
Homemade Italian Salad Dressing – My mom’s famous recipe that makes everyone exclaim, “this is the best salad I’ve ever had!” Make it today!
Growing up, my mom cooked dinner almost every single night. Take out, pizza, or restaurant outings were rare treats; each night, my mom would make your typical well-rounded dinner consisting of protein, either rice or a baked potato, some type of vegetable, and always a salad.
Back in the ’80s, fancy green mixes weren’t all the rage yet, so we had your run of the mill iceberg lettuce. For awhile, my mom served it with an assortment of bottled dressings to choose from, and then at some point that stopped. She started putting her own Italian salad dressing on the salad… and, it was good. Like, really good.
As far as I could tell, she’d just sprinkle a little of this and a little of that directly onto the salad, mix it all together, and it was delicious. Eventually, extended family members would get a taste of the salad at a family party, and suddenly my mom become “the salad lady”. Everyone loved her unique Italian salad dressing, and to this day, if there’s a holiday or family function, my mom is always asked to bring the salad.
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Two of my best friends from high school still mention my mom’s Italian salad dressing on occasion. “Does your mom still make that same salad? That’s the best dressing I’ve ever had!” A cousin of mine got married a few years ago, and when the invitations arrived for his fiancé’s bridal shower, they included a blank recipe card and everyone was asked to bring a favorite recipe to share. My mom’s invitation had a special request from the bride: “Aunt Marie, Could you please give me your salad dressing recipe?” it read. When I make a salad, my Chief Culinary Consultant routinely asks, “Is that your mom’s salad dressing?”
When I asked my mom if she got the recipe somewhere, she said she hadn’t, and that she had gotten bored with bottled dressing and just started making her own, throwing in things she liked. The recipe is really quite simple, and you can use more of less of any ingredient based on your own taste preferences. I personally love a ton of fresh cracked black pepper in my salad, so I always add a lot more. When I’m being extra good with my eating habits, I omit the sugar entirely. My dad always sprinkled much more Romano cheese into his salad bowl. You should also feel free to use your favorite type of vinegar; I’m partial to salad vinegar, but my mom has made this with red wine vinegar, balsamic, and even rice wine vinegar if that’s all she has in the pantry.
When my mom makes her dressing, she never, ever makes it in a container, rather directly on the salad, sprinkling and drizzling everything right on, then mixing it together. She began teaching my sister and I how to make it when we were in our early teens, and after awhile, you just sort of get a feel for it. It took me quite a bit of time measuring and adjusting, then measuring and adjusting some more, to get the right ratios here. Use this as a starting point for adding or subtracting to make it your most loved salad dressing!
Our family’s favorite salad dressing, from my mom, with love :)
UPDATE: A video of my Mom’s Legendary Italian Salad Dressing for you!
One year ago: Chipotle Chicken and Corn Chowder
Two years ago: Peanut Butter Blondies
Three years ago: Apple & Cheddar Pupcakes for Einstein’s 4th Birthday!
Four years ago: Dog Birthday Cake
Six years ago: Hidden Berry Cream Cheese Torte
Mom's Legendary Italian Salad Dressing
Ingredients
- ⅓ cup (72 ml) olive oil
- 3½ tablespoons (3.5 tablespoons) vinegar, suggestions: salad, red wine, or balsamic
- 2 tablespoons grated Romano cheese
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon (0.75 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) garlic powder
Instructions
- Add all of the ingredients to a salad shaker, mason jar or other container. Close with a tight-fitting lid and shake for about 10 seconds to combine. Drizzle over salad and serve! Leftover dressing can be stored in the refrigerator for up to 2 weeks.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Michelle, would you please clarify two ingredients?
What type of vinegar is SALAD vinegar? Plain white vinegar?
Do you recommend Extra Virgin Olive Oil or some other type?
I am anxious to try this popular recipe!
Thank you.
Hi Rebecca, It is an actual vinegar labeled “salad vinegar” – you can see it here: https://amzn.to/45US1dq. If you can’t get it, I would recommend either white wine vinegar, apple cider vinegar, or rice vinegar. As for the oil, I always prefer the “light tasting” olive oil if available, otherwise any type of olive oil will work! Enjoy!
I’m totally puzzled: what is “salad vinegar”? I Googled it, but couldn’t find anything labeled as such.
Very perfect. I like its taste
Been using this for years :) Thank you!
I’ve made this in the past and I’m back for the recipe to make again! I absolutely love it!
Did what you said – I made it today! It’s an excellent salad dressing. I used an immersion blender to mix everything up – it worked very well. Thank you (and your mother) for the recipe.
I make this dressing ALL the time. Its the best!
That sounds like a delicious recipe. I plan to try it with a Brussels sprout salad this ever. Two new things. I’m being brave. 😇
My favorite salad dressing that I make us to our the oil in the bottom of the salad bowl and add seasonin s. I then put the greens and other salad fixings on top When I am ready to serve, I just mix it in the bowl and add the vinegar or lemon juice.
Thanks for all your recipes.
I have to say, this IS the best Italian Dressing, I have made it this so many times that I had to let you know. My family loves it, so thanks for sharing. I’m from Philly but now reside in Maine.
This has such a great flavor.
My dressing keeps solidifying over night-what am I doing wrong?
Hi Kris, That’s not uncommon when you refrigerate oil; if you let it come to room temperature it will be just fine.
I made it with a fancy EVOO, and it was just overwhelmingly oily and fatty for my tastes, as a few other reviewers said. If you’ve got a more sensitive palate, then it’s also a bit too salty.
Tasted about as Italian as the Olive Garden. I think it’s a good recipe though for people who are used to eating salad dressings from bottles or like to hide the taste of vegetables.
Needed recipe for good Italian dressing. Will comment after making it for my antipasto salad. Thank you.
I have an allergy to preservatives, so the fresh way is the only way for me. It’s the only way to know what is in the dressing. It’s so easy to make them. I can’t wait to try yours! Thank you for sharing.