Italian Dressing Recipe

Tis the season of salads! This is my standard Italian Dressing recipe. Of course it’s great for a veggie salad but I also use it in pasta salad and as a marinade for chicken. You can use this as soon as you’re done mixing it up or let it sit a while so the flavors from the dried herbs are at their best. This dressing stores well in a Mason jar in the fridge for about a week.

Follow this link for the Ranch Dressing recipe I gave on the same episode of On The Fire.

We had this last night on a salad straight from the high tunnel – baby Swiss chard and beet green leaves, Black Seeded Simpson lettuce, arugula, the last of Claytonia (miners lettuce, doesn’t do well in heat), tatsoi, and chives from the kitchen potager. the Italian Salad dressing was a little too fresh for my preference; it will be perfect at lunch today.

If you put this in a nice bottle with a pour top it will look lovely on the table at a potluck. It’s also a nice hostess/host gift.

Don’t forget the Bacon & Blue Cheese recipe that can be used as a dressing. If I’m having this Italian Dressing I say it’s my favorite but maybe the Bacon & Blue is my all-time fave…you know…bacon… 😉

Italian Dressing Recipe - On The Fire

Course Sauce
Cuisine American
Author Robin Follette


  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup parsley fresh, chopped
  • 2 tablespoons lemon juice fresh
  • 4 chives 6-7" long
  • 2 teaspoons basil dried, crushed
  • 1/2 teaspoon crushed red pepper


  • Mix all ingredients together. Let set at least an hour. Will keep in a Mason jar in the fridge for about a week.