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.

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Recipe Summary

prep:
5 mins
cook:
12 mins
additional:
10 mins
total:
27 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Store in the refrigerator overnight for best taste, although usable immediately if needed. Shake well before using.

Nutrition Facts

98 calories; protein 0.1g; carbohydrates 2g 1% DV; fat 10.2g 16% DV; cholesterolmg; sodium 54.9mg 2% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/30/2016
I swapped the white vinegar for balsamic and did about 1 c olive oil and 1/2 vegetable oil (because I ran out of olive oil). This substitutions definitely raised the cost of the recipe, but really elevated the taste as well, I believe. Overall, good recipe that yields a LOT of dressing, even without the water, which I reduced to 1/2 c. The roasted red pepper takes more time to prepare but enhances the recipe. I used the dressing in a pasta salad that I brought to an event and received numerous compliments! Read More
(9)
12 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/30/2016
I swapped the white vinegar for balsamic and did about 1 c olive oil and 1/2 vegetable oil (because I ran out of olive oil). This substitutions definitely raised the cost of the recipe, but really elevated the taste as well, I believe. Overall, good recipe that yields a LOT of dressing, even without the water, which I reduced to 1/2 c. The roasted red pepper takes more time to prepare but enhances the recipe. I used the dressing in a pasta salad that I brought to an event and received numerous compliments! Read More
(9)
Rating: 5 stars
05/25/2017
I used red wine vinegar and home dried tomatoes instead of bell peppers. I also added some minced garlic. Then instead of all basil, I added half basil and half oregano. Read More
(8)
Rating: 4 stars
11/16/2015
I followed this recipe completely, I found it a little bit too sweet for my taste. I absolutely love knowing what ingredients are in my salad dressing and will save this for future use. I think next time I will reduce the sugar and I might add a little bit of freshly ground black pepper to it. Read More
(7)
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Rating: 5 stars
08/17/2015
I loved this dressing because it had fresh lemon juice in it. It also tells how to roast the red peppers so helpful. thank you. Read More
(2)
Rating: 4 stars
07/04/2016
A very nice Italian dressing recipe. Good job getting the flavor right. I made it less tart and less sweet to fit my taste profile and added some garlic. 1 tsp of dry mustard helps it emulsify Read More
(2)
Rating: 5 stars
12/19/2016
I marinate all my chicken in the most inexpensive Italian dressing I can find. I'm not going to buy it anymore though; I'm going to use this recipe but not just for marinade cuz it's really delicious on its own. I added 2 Tbsp pickle juice b/c I've read that Chik-Fil-a uses it to marinade their chicken 2 tsp minced garlic from a jar cut sugar to 1/8 cup 2 tsp mustard seeds just because I had them ha ha and added about 1/2 Tbsp or so of flour to help suspend the herbs and seeds. Thank you for posting this recipe! Read More
(1)
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Rating: 4 stars
02/21/2017
Looking for Italian dressing for sub sandwiches. When I realized I had a can of red peppers I made this dressing. The kids couldn't tell the difference between this and store bought. I will definitely be adding this to my regular dressing list. Read More
Rating: 5 stars
08/03/2020
This is so delicious. I didn’t use all the oil it called for. I just used 3/4 cup of olive oil. Used a 7 oz jar of whole roasted red pepper instead of doing a fresh roast of the red pepper. Followed the rest of the recipe. It makes a lot. Used it for salad greens and pasta salad. The dressing was so good on both. Read More
Rating: 5 stars
06/01/2018
Exceiient Be sure to shake Read More