;
, (30ml) of white vinegar or red wine vinegar.
 (30ml) of fresh lemon juice. If you do not have lemon juice, add 2 tbsp. more vinegar.


The ratio of vinegar to oil depends upon your preference. Some Italian dressing recipes suggest using a 3 to 2 ratio of oil to vinegar instead of a 2 to 1 ratio.
 (3.8g) of fresh parsley. Use 1 tsp. (0.5g) of dried parsley, if you do not have fresh herbs.
 (5.3g) of fresh basil. Use 1 tsp. (0.7g) of dried basil as a substitute.
, (0.6g) of fresh oregano, chopped finely. Substitute with 1/4 tsp. (0.5g) of dried oregano.
 (0.6g) of finely chopped fresh marjoram, 1/2 tsp. (0.9g) of red pepper flakes and/or 1/4 tsp. (0.35g) of dried thyme.
 (7ml or 6g) of honey or sugar, if you like a sweet vinaigrette.
, You will need to whisk for a longer period while the sugar dissolves, if you are making sweet Italian dressing.
, Store the Italian vinaigrette in the refrigerator for up to 2 weeks. Shake before using.
Place 1/2 cup (118ml) of extra virgin olive oil in a mixing bowl.
Add 2 tbsp.
Add 2 tbsp.
Chop 2 tbsp.
Chop 2 tbsp.
Press 2 cloves of garlic through a garlic press.

,
Add 1 tsp.
Consider adding 1 or more of the following ingredients: 1 tsp.
Add 1/2 tbsp.
Sprinkle a pinch of salt and freshly ground pepper into the bowl.

,
Whisk the ingredients together until the oil and vinegar combine.
Serve immediately over fresh greens.

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Place the remainder in a bottle with a cork or airtight lid.
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