Few cooking quests are as rewarding as learning to create a salad dressing that elevates bland greens to a dinner you’ll want to remember. I’ve spent decades searching for the perfect salad dressing something that would make every vegetable shine, leave a satisfactory lingering aftertaste, and turn an ordinary salad into one on the gourmet level. My pantry was a tomb of pre packaged containers, each of which had held out the promise of the best and delivered only no more thrilling than blandness, bite, or a remember notting finish.
This post delves into the craft of making old school homemade dressings, starting with Patti LaBelle’s legendary formula and moving on to other old school mixes like Jimmy the Greek’s, my mother’s Italian dressing, and Giada De Laurentiis’ home vinaigrette. These recipes show how better quality ingredients, gentle technique, and a little love can make dressings that become family traditions.
Panzanella Salad
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Skillet or Baking Sheet For chicken and bread
Ingredients
Main
- 4 whole Boneless Skinless Chicken Breasts
- 1 dash Salt
- 1 dash Pepper
- ½ loaves Day Old Bread Cut Into Large Cubes (1 Inch)
- ¾ cups Extra Virgin Olive Oil Divided
- 2 Tablespoons Dijon Mustard
- 2 cloves Garlic Crushed
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¼ cups Red Wine Vinegar
- 4 whole Ripe Roma Tomatoes Seeded And Chopped Into 1/2 Inch Cubes
- 1 whole Large Red Bell Pepper Seeded And Chopped
- 1 whole Large Cucumber Cubed
- 1 whole Large Red Onion Thinly Sliced
- 4 cups Mixed Greens
- 1 cup Kalamata Olives
- 2 Tablespoons Capers
Instructions
- Season boneless, skinless chicken breasts with salt and pepper, then cook them in a skillet or on a grill until fully cooked through and golden; let rest, then slice or cube.
- Toss day-old bread cubes with a drizzle of olive oil, a pinch of salt, and pepper, then toast in a skillet or oven until golden brown and crisp.
- In a small bowl, whisk together Dijon mustard, crushed garlic, freshly squeezed lemon juice, and red wine vinegar.
- Slowly drizzle in three-quarters cup of extra virgin olive oil while continuously whisking until the dressing is emulsified; season with salt and pepper to taste.
- Seed and chop ripe Roma tomatoes, a large red bell pepper, and a large cucumber into half-inch cubes; thinly slice a large red onion.
- In a large mixing bowl, combine the chopped tomatoes, bell pepper, cucumber, red onion, Kalamata olives, and capers.
- Add the cooked, sliced chicken and the toasted bread cubes to the bowl with the vegetables.
- Pour the prepared vinaigrette over all the ingredients in the large bowl, then gently toss until all components are evenly coated.
- Allow the Panzanella salad to rest for 15-30 minutes at room temperature to let the flavors meld and the bread soften slightly from the dressing.
- Just before serving, gently fold in the mixed greens and serve the salad chilled or at room temperature.
Notes
Patti La Belle’s Famous Salad Dressing
Patti La Belle salad dressing was the solution that ended my search for perfection in blend. Sweet tangy paradise in luscious creaminess, it enwraps every leaf of lettuce to perfection to create a taste symphony that is evocative of culinary art. I was hooked, after that on the lookout for a dressing that would make even an insipid salad the star of the show.
Mastering this recipe required more than following a set of instructions; it was learning to watch the dance of flavors and textures. There were hours of uninterrupted fiddling with ingredients, adjusting acidity and sweetness to reach its soul. The key is using a good, full fat mayonnaise, which provides the creamy firmness required by the rich mouthfeel and zing of flavor release in the dressing.
Ingredients for Success:
- 1 cup full fat mayonnaise: Don’t use thinned, low fat mayonnaise.
- ½ cup granulated sugar: Use to your desired sweetness.
- ¼ cup apple cider vinegar: Adds distinctive tangy zing.
- ¼ cup water: Keeps pourable but without loss of richness.
- 1 tsp Dijon mustard: Adds depth of flavor and stabilizes mixture.
- ½ tsp garlic powder and ¼ tsp onion powder: Adds savory depth.
- ¼ tsp celery salt: Flavor deal breaker.
- Pinch of freshly ground black pepper: Contributes warmth.
The process is simple yet precise. Whisk mayonnaise, sugar, vinegar, and water until smooth, then add mustard, spices, and celery salt, blending thoroughly. Taste and adjust more sugar for sweetness, vinegar for tang, or water for consistency. Chill for at least two hours to let the flavors meld, creating a dressing that’s versatile enough for salads, dips, or sandwiches.
Quick Thousand Island Dressing
Equipment
- 1 Mixing Bowl Medium-sized
- 1 Whisk Or sturdy spoon
- 1 Set of Measuring Cups and Spoons
- 1 Plastic Wrap
Ingredients
Main
- 1 cup mayonnaise
- ¼ cup ketchup
- ¼ cup sweet pickle relish or more to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish or more to taste
- ½ teaspoon paprika or more to taste
Instructions
- Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.
Notes
Secrets to Perfecting Patti’s Dressing
Achieving the iconic flavor of Patti’s dressing hinges on a few critical techniques. Chilling is essential two hours minimum, ideally overnight allowing the ingredients to deepen and unify. Skipping this step results in a good but not legendary dressing, missing the smoothness that comes with time.
Quality is important here, especially with the mayonnaise. A decent, full fat version yields the rich texture and deep flavor typical of this dressing. Skimping on this produces a weak, disappointing sauce, so invest the money in the high quality stuff for the best outcome.
Tips for Mastery:
- Taste and add sugar or vinegar as needed to balance sweetness and acidity.
- Use celery salt for its rich, savory flavor; ordinary salt won’t do.
- Get out of the salad bowl use it as a dip, use it as a spread, or drizzle over the top of grilled meats.
Its application is what makes it so attractive. It’s wonderful on green salads, it dresses pasta salads, and it’s an excellent dip for vegetables or a sandwich spread. Friends and relatives, ranging from my Aunt Maria to neighbor Tom, rave about its zesty taste, testifying to its ability to turn salad cynics into converts.
Coleslaw Dressing
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Airtight Container
Ingredients
Main
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar or pickle brine
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
Instructions
- Gather all necessary ingredients and equipment.
- In a medium mixing bowl, combine the mayonnaise, apple cider vinegar (or pickle brine), granulated sugar, kosher salt, celery seeds, and freshly ground black pepper.
- Using a whisk, thoroughly combine all ingredients until the dressing is smooth and well emulsified, ensuring no lumps remain.
- Taste the dressing and adjust the seasonings (sugar, salt, or vinegar) as desired to achieve your preferred balance of sweet, sour, and savory.
- For optimal flavor development, cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavors to meld and deepen.
- When ready to serve, pour the dressing over your prepared shredded cabbage or coleslaw mix.
- Gently toss the ingredients to ensure all components are evenly coated with the dressing.
- Serve immediately, or return to the refrigerator to chill further if preferred.
- Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
Notes
Jimmy the Greek’s Salad Dressing
Jimmy the Greek dressing brings a Mediterranean burst of taste to the plate, with robust, herbal flavor that complements crunchy vegetables and tart feta. Its olive oil, vinegar, and herb blend yields a zesty, savory taste that tastes like sunshine. Making it yourself at home is a rewarding experience that respects quality ingredients.
The dressing starts at 1 cup extra virgin olive oil, balanced by ½ cup red wine vinegar and ¼ cup fresh squeezed lemon juice for a tart kick. Mix in 2 cloves minced garlic, 2 tablespoons dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk vigorously, marinate for 30 minutes, and taste and perfect for that something undefined.
Customization Suggestions
- Sprinkle with red pepper flakes or cayenne for that spicy kick.
- Sprinkle with chopped fresh herbs like thyme or parsley for a fragrant touch.
- Drizzle honey for that sweet tangy contrast.
It is great on Greek or Mediterranean salads but also delicious on quinoa or grilled vegetable nights. With wonderful olive oil and fresh ingredients, the result is rich, while marinating time truly enhances the flavor, so each bite’s a Mediterranean party.
Big Ray’s Mediterranean Salad Dressing
Equipment
- 1 Large Glass Jar For mixing and storing the dressing.
- 1 Whisk or Spoon To combine ingredients thoroughly.
- 1 Measuring Cups For liquids like olive oil and vinegar.
- 1 Measuring Spoons For dried herbs, spices, and Dijon mustard.
Ingredients
Main
- 1 ½ cups olive oil
- ½ cup red wine vinegar
- 2 tablespoons red wine vinegar
- â…“ cup Parmesan cheese or to taste (Optional)
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons dried oregano
- 1 ½ tablespoons dried basil
- 1 tablespoon granulated onion
- 1 tablespoon minced garlic or to taste
- 2 teaspoons salt
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper or more to taste (Optional)
Instructions
- Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
- Refrigerate dressing for at least 2 hours. Shake very well before serving.
Notes
My Mom’s Italian Dressing
My mother’s Italian dressing is a family lore, created because she grew weary of store dressing. It started out as an afterthought tossed together collection of ingredients and became a family lore, on every menu order. Its simplicity olive oil, vinegar, and Romano cheese is irresistibly great, massive crowd favorite.
Combine ⅓ cup olive oil, 3½ tablespoons vinegar (red wine, balsamic, or salad), 2 tablespoons grated Romano cheese, 1 teaspoon sugar, 1 teaspoon black pepper, ¾ teaspoon salt, and ¼ teaspoon garlic powder in a shaker. Shake 10 seconds, drizzle on a salad, and serve. Leftovers are good in the fridge for two weeks.
Personalization Tips:
- Vinegar flavor to taste balsamic for richness, red wine for brightness.
- Use extra Romano cheese for a more savory, richer taste.
- Omit the sugar for a less rich, more acidic taste.
Its charm is that it is so adaptable. My dad liked extra cheese, and I like extra pepper. High school friends still remark about its taste, and it’s a party tradition, showing how few ingredients can create memories that last forever.
Pasta Salad with Homemade Dressing
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Jar with Lid For preparing dressing
- 1 Whisk or Tongs For tossing salad
Ingredients
Main
- 1 8 ounce package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage diced
- 6 ounces provolone cheese cubed
- 1 medium red onion very thinly sliced and cut into 1-inch pieces
- 1 small cucumber thinly sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- 1 6 ounce can pitted black olives, drained
- ¼ cup minced fresh parsley
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard seed
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
- Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese. Dotdash Meredith Food Studios
- Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving. DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
Giada De Laurentiis’ House Vinaigrette
Giada’s Mason Jar House Dressing is a treasure for its brevity. Using just five ingredients ¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, ½ cup extra virgin olive oil, and ¾ teaspoon salt it yields a bright, zippy flavor that is more than packaged promise. Its brevity gives it weeknight superstar status.
Combine all ingredients in a Mason jar, close, and shake to emulsify. The dark olive oil bottle, which was recommended by Giada, preserves flavor by keeping UV rays out. This quick method is perfect for busy days with dressing within minutes.
Multi Purpose Uses:
- Drizzle over baked potatoes or rice to season.
- Marinate on grilled vegetables or proteins.
- Keep for up to a week in the refrigerator for convenient meal prep.
Besides salads, you can use this vinaigrette on grains, potatoes, or roasted vegetables. Since its healthy, fresh ingredients are up to you, you avoid commercial dressings’ preservatives. Giada’s recipe also reminds you that pantry staples can become sublime with a little work.
Cucumber Tomato Salad
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Vegetable Peeler
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
Main
- 1 cup water
- ½ cup distilled white vinegar
- ¼ cup vegetable oil
- ¼ cup sugar
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 cucumbers peeled and sliced ¼-inch thick
- 3 tomatoes cut into wedges
- 1 onion sliced and separated into rings
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth. Dotdash Meredith Food Studios
- Add cucumbers, tomatoes, and onion and stir to coat. Dotdash Meredith Food Studios
- Cover bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. Dotdash Meredith Food Studios
- Enjoy! Will Dickey / Food Styling: Margaret Dickey / Prop styling: Phoebe Hauser
Notes
Your Culinary Legacy
These dressings my Patti’s creamy miracle, Jimmy’s Mediterranean mix, my mother’s Italian standby, and Giada’s strong vinaigrette are testaments to the beauty of homemade dressings. They all start with excellent ingredients and a love for taste, and they invite you to experiment and customize flavors to suit your tastes. Throw in vinegar, herbs, or sweetness to taste, and create a dressing that is just your own.
The joy of making dressings is to do it taste, modify, refine. It’s either Patti’s celery salt or my mother’s freshly picked pepper on which a subtle choice has great impact. Your creativity’s blank canvases these recipes are in which to paint a signature that becomes a home favorite of yours in your own kitchen.
Butternut Squash Pasta Salad recipes
Equipment
- 1 Large Baking Sheet
- 1 Large Pot For cooking pasta
- 1 Large Mixing Bowl
- 1 Whisk For dressing
- 1 Sharp Knife & Cutting Board For vegetable preparation
Ingredients
Main
- 4 Tablespoons Thriveâ„¢ Algae Oil – divided
- 1 Cup Cooked Pasta of Choice I used Acini di Pepe
- 4 Cups Cubed Butternut Squash
- 16 ounces Brussels Sprouts – halved then quartered
- 1/2 Cup Raw Pecans – roughly chopped
- 1 Cup Pomegranate Arils dried cranberries can be used instead
- 1/4 Cup Thriveâ„¢ Algae Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Stone Ground Mustard
- 1 Tablespoon Pure Maple Syrup
- Zest of 1 Orange
- 1 Tablespoon Fresh Orange Juice
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash and quartered Brussels sprouts with 2 Tablespoons of algae oil, a pinch of sea salt, and ground pepper. Spread them in a single layer.
- Roast the vegetables for 20-25 minutes, or until tender and caramelized, flipping halfway through to ensure even browning.
- While the vegetables are roasting, cook your chosen pasta according to package directions until it is al dente. Drain well and set aside.
- In a small bowl, whisk together the remaining 1/4 Cup algae oil, apple cider vinegar, stone ground mustard, pure maple syrup, orange zest, orange juice, the remaining sea salt, and ground pepper until the dressing is well emulsified.
- Optional: Lightly toast the roughly chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring occasionally to prevent burning.
- In a large mixing bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, toasted pecans (if using), and pomegranate arils.
- Pour the prepared dressing over the pasta and vegetable mixture.
- Gently toss all ingredients to ensure they are evenly coated with the dressing.
- Taste and adjust seasoning (salt and pepper) if necessary before serving warm or at room temperature.
Notes
Share these dressings with loved ones, and watch them spark joy and connection. Like my mom’s salad at family gatherings or Patti’s dressing at potlucks, they become more than recipes they’re memories. Start with these classics, then experiment with new flavors, and craft a culinary legacy that brings delight to every meal.
