Go Back

Copycat Italian Salad Dressing

My family prefers the store brand of Italian dressing to any of the name brands. They all pretty much taste the same and have the same ingredients. This is a copycat of their dressing using mostly ingredients from the cabinet most people keep on hand or can find easily. The water makes it stretch a little further for those on a tight budget, but you might also like it without.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course lunch/dinner
Cuisine American, Italian
Servings 32 people
Calories 3229.8 kcal

Equipment

  • 1 Baking Sheet
  • 1 Aluminum Foil
  • 1 Heat-Safe Bowl
  • 1 Plastic Wrap
  • 1 High-Speed Blender

Ingredients
  

Main

  • ½ red bell pepper
  • 1 ½ cups vegetable oil
  • ¾ cup water
  • ¾ cup white vinegar
  • ¼ cup white sugar
  • 2 tablespoons dried basil
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons dried minced onion
  • ¾ teaspoon salt

Instructions
 

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
  • Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
  • Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

Notes

1. Bell Pepper Roasting: Achieve a deep, even char on the red bell pepper for optimal smoky depth. Immediately steaming it after broiling is critical for easy skin removal and a smooth final texture. 2. Emulsification: A powerful blender is essential to create a stable, homogenous emulsion between the oil, water, and vinegar. Blend until completely smooth with no visible specks. 3. Flavor Balance: Consider blooming the dried basil in a touch of warm oil before blending to enhance its aromatic compounds. A small addition of minced fresh garlic or a pinch of Dijon mustard can deepen umami and aid in a stronger emulsion. 4. Consistency: Adjust the amount of water to achieve your preferred viscosity. For a richer, thicker dressing, slightly reduce the water.