Italian Vinaigrette Recipe
Full of flavor and simple to make, a delicious salad dressing or marinade!
Servings 6
Calories 162kcal
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed
- 2 teaspoons salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
Instructions
- In a small container with a lid, combine the olive oil, lemon juice, salt, basil, oregano, and cumin.
- Tighten the lid on the container and shake well to combine. Store unused vinaigrette in the refrigerator up to 1 week.
Video
Notes
Tips and Recommendations
- Use a small airtight jar to store the Italian Vinaigrette recipe in. I like to use these vintage style milk jugs!
- Substitute the oregano, basil, and cumin for your own favorite herb blend.
- Substitute apple cider vinegar for the lemon juice.
- Store the Italian Vinaigrette in the refrigerator up to 2 months.
- Remove the salad dressing from the refrigerator at least 30 minutes before serving to allow any oil solids to come to room temperature.
- Or, run the bottle under warm water to aid in bring the olive oil to room temperature.
Nutrition
Serving: 2tablespoons | Calories: 162kcal | Carbohydrates: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 775mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg
