Herbs in Dressing - Fresh vs Dried
When substituting dried herbs, a general rule of thumb is 1:3. That is, substitute 1 tsp of dried herbs for every 3 tsps of fresh herbs. Anything more could be overwhelming.

Also consider the difference between mild herbs (such as parsley and basil), which are put in food towards the end of cooking, and strong herbs (such as oregano or thyme) which are cooked with the food for some time. Substituting strong dried herbs works better than for mild, as the drying process diminishes the flavor of mild herbs.

Either way, allowing the flavors to meld overnight should improve the flavor.



As an aside, if you're looking to save money, fresh herbs can also be frozen. You could purchase in bulk or cultivate a small herb garden.