Ahhh, summer is finally here! My garden is planted, the weather has been warm with plenty of rain, and I’m craving a big, fresh salad. I’ve collected a good number of salad dressing recipes over the years, but I realized I hadn’t shared an essential one: a classic vinegar-and-oil Zesty Italian Salad Dressing. It’s a summer staple and a must-have in any dressing rotation.

How can you have a whole repertoire of dressings without an Italian? It’s simple, bright, and endlessly versatile. I use this dressing not only on green salads but also as a marinade for chicken, pork chops, steak, and kabobs. It’s also excellent tossed with pasta salads, cold noodle salads, or slaws.

To make this dressing, start by placing all ingredients except the oil into the blender. For this recipe I prefer a neutral, light-tasting oil—canola or vegetable—rather than a robust olive oil, which can overpower the delicate balance of flavors. Use whatever oil you enjoy, but for a clean, classic Italian profile, a light oil works best.

Many recipes follow the traditional 2:1 oil-to-vinegar ratio, but I favor a slightly milder tang. Julia Child used even more oil in her dressings, and you can adjust to taste: use 1 cup oil if you want it very tangy, 1 1/2 cups for moderate tanginess (the amount shown in this recipe), or up to 2 cups for a milder, oil-forward dressing. It’s a matter of personal preference.

Garlic is a signature flavor in vinegar-and-oil Italian dressings. While fresh minced garlic can be used, be cautious: garlic left in oil-based dressings can create an environment that risks bacterial growth if stored too long. For safety, I generally use garlic powder and recommend consuming the dressing within a couple of days. If you prefer fresh garlic, use the dressing quickly and keep it refrigerated; discard any leftovers after 48 hours to be safe.

Herbs are another critical element. You can use fresh or dried herbs; both are delicious. Since fresh herbs aren’t always available for everyone, this recipe lists dried herb amounts. If you choose fresh, chop them finely before blending to release their oils and aroma.

A touch of sugar or honey smooths the acidity. I often use a small amount of sugar to tame the vinegar, but honey works well too—use the same quantity and warm it slightly so it mixes evenly before adding the oil.

I like to add a small secret ingredient: one to two jarred pickled peperoncini peppers (stem, seeds, and membrane removed). Chop them and add to the blender. They contribute a subtle tang and bright background heat that many people notice but can’t quite place.

Blend all non-oil ingredients first until they’re finely chopped and combined. With the blender running on low, slowly stream in the oil to create an emulsion. This method helps prevent the dressing from separating too much as it sits—some separation is normal, so give the jar a quick shake before serving. Mustard also helps with emulsification, so don’t skip it.

This homemade dressing costs a fraction of store-bought versions and tastes fresher. Make a pint, chill it for a few hours or overnight so the flavors can meld, and enjoy it on everything from leafy greens to grilled vegetables and marinated meats.

Yield: 1 pint (2 cups)

Zesty Italian Salad Dressing

Ingredients

• 1/4 cup + 1/8 cup apple cider vinegar
• 1/8 cup red wine vinegar
• 1 Tbl. water, optional (for consistency)
• 2 Tbl. finely chopped red onion
• 1 tsp. garlic powder
• 1 1/2 Tbl. sugar, or to taste
• 1 tsp. regular yellow table mustard
• 3/4 tsp. salt
• 1/2 tsp. coarse ground black pepper
• 1/4 tsp. white pepper
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1/2 tsp. dried basil
• 1/2 tsp. Italian seasoning
• 1 jarred pickled peperoncini pepper, stem, seeds and membrane removed, chopped
• 3 Tbl. finely grated Parmesan or Romano cheese
• 1 1/2 cups canola or vegetable oil (add 1/8–1/4 cup more for a milder flavor, to taste)

Instructions

1. Add all ingredients to the blender except the oil. Blend on low until everything is finely chopped and combined.
2. With the blender running on low, slowly stream in the oil to emulsify the dressing.
3. Pour into a pint jar and chill for several hours or overnight to allow the flavors to marry.
4. Shake well before serving.
5. Store leftovers refrigerated.

Notes

*The water is optional. I add one tablespoon to thin the dressing slightly to our preferred consistency. Omit it if you like a thicker dressing.

*If you choose to use fresh garlic, use the dressing within 1–2 days and keep it refrigerated. Discard any leftovers after 48 hours to avoid food safety risks.

If you try this dressing, it will quickly become a go-to for summer meals. It’s flexible, easy to make in minutes, and brings bright, familiar Italian flavors to salads, veggies, and grilled proteins. Enjoy!