Why am I deeming Italian dressing American, you ask? The use of dried vs. fresh herbs is a development in this recipe that took place when Italian immigrants reached the US. Without access to fresh herbs, the dried versions substituted to allow for a similarly flavored dressing to that from the old country. This recipe is great with either fresh or dried herbs, though I use dried in my version.
Italian Dried Seasoning Mix and Italian Salad Dressing
- Small jar with lid (for dry mix)
- Medium jar with lid (for dressing)
- 8 tbsp Dried oregano
- 4 tbsp Garlic powder
- 4 tbsp Onion Powder
- 4 tbsp Dried parsley
- 2 tbsp Salt
- 4 tsp Black pepper
- 4 tsp Dried Basil
- 1 tsp Dried thyme
- ⅔ cup Extra virgin olive oil (vegetable oil is also OK)
- ⅓ cup Red or white vinegar
- 2 tbsp Water
- Dry Mix – Place all the dried ingredients in jar, close lid, and shake to combine.
- Salad Dressing – In a container with lid, combine vinegar, 2 tbsp water, and 2 tbsp of mix. Pour in olive oil, attach lid, and shake vigorously to combine.