1/3 cup extra virgin olive oil. 1/4 cup lemon juice. 2 – 3 garlic cloves, minced. 1 tablespoon anchovy paste. 1 tablespoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon pepper. Cook Mode Prevent your screen from going dark.
This homemade Italian salad dressing recipe couldn't be easier and takes just a few minutes. The great thing about making your own dressing is that you can make it the way you like it. Add more garlic, use different herbs, or adjust the ratio of vinegar to olive oil. I like a tangy Italian style dressing, so this 1:3 ratio is perfect for me.
Place vinegar or lemon juice in a bowl or a glass measuring cup. Using a whisk or fork, stir the liquid vigorously. Slowly drizzle the oil in while keeping the mixture moving. When all the oil has been added, stir in the seasoning mix. Let sit at least 15 minutes before using to allow flavors to meld. If needed, stir the dressing before using.
Wash the lettuce or salad leaves well in cold water, drain and pat dry with a kitchen towel. Add the lemon juice and olive oil to a large bowl and top with the lettuce. Roughly tear or chop the fresh herbs and add to the bowl with any additional mix-ins you like – I usually add cherry tomatoes, cucumber and red onion.
Arrange tomatoes and mozzarella on a platter in an alternating pattern. Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella. Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste. Drizzle with the olive oil and balsamic glaze.
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extra virgin olive oil for salad dressing
