Creamy Parmesan Vinaigrette with Dried Herbs
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This lusciously creamy herbed parmesan vinaigrette adds a tangy, savory flavor to your favorite summer salads. You’ll want to keep a jar in the fridge at all times (I sure do)!
Note: This recipe was fully updated in April 2024.
Parmesan cheese is one of those classic flavors that can elevate even a simple salad to the next level. The savory, salty flavor is perfect for sprinkling over a simple green salad, shaving over soup, and more. Thanks to the immersion blender, this homemade dressing has a smooth texture, so it feels more like a creamy dressing, but it’s not! It’s made with classic vinaigrette ingredients like extra virgin olive oil, white wine vinegar, mustard, and more.
I’ve been keeping it in my fridge every week for easy salads, and I finally had to write it all down!
If you’re trying to upgrade your salad game this year, don’t miss my other homemade salad dressings! This Gorgonzola Vinaigrette packs a smooth blue cheese punch and this tangy Raspberry Walnut Vinaigrette adds fresh berry flavor to your greens.
What you’ll love about this Parmesan vinaigrette recipe:
- Ready in just a few minutes
- Loaded with herby flavor, perfect for Greek salads
- Lasts up to a week in the fridge
- Smooth and creamy thanks to the immersion blender
- Control the quality of ingredients
Equipment
You’ll need a wide-mouth mason jar with a tight fitting lid or a small bowl, a measuring cup, and an immersion blender. That’s it!
No immersion blender? Feel free to use a small food processor instead, but make sure it is airtight.
Ingredients
- Parmesan cheese – I recommend using the real deal, if you can. You only need an ounce or two.
- Extra-virgin olive oil – This has the best flavor for this homemade vinaigrette.
- White wine vinegar – I used to make this dressing with fresh lemon juice, but after making it many times, I’ve come to prefer white wine vinegar. Golden balsamic vinegar adds a little extra sweetness but tastes just as great.
- Dried shallot – Fresh shallot is great, but I almost never have them on hand. I use dried shallot slices from Burlap & Barrel, and love how simple they are to use!
- Seasonings – You’ll need a little sea salt and black pepper, too.
- Dijon mustard – To emulsify the dressing until it’s nice and creamy.
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How to Make Parmesan Vinaigrette
- Let your Parmesan cheese sit out at room temperature to release its natural oils.
- Add all of your ingredients to a wide-mouth pint jar or small bowl.
- Insert the blade of the immersion blender into the jar and blend until smooth.
- Taste your dressing and add a little more salt, if needed.
- For best results, let the dressing rest for 15-30 minutes for the flavors to mingle together. Serve and enjoy!
Storing Suggestions
Store leftover vinaigrette in an airtight container like a mason jar. Keep it in the fridge for 5-7 days. It may solidify in the fridge due to the oil, so allow it to sit on the counter for a while before serving. Stir thoroughly before serving.
How to Use Parmesan Dressing
I love using this homemade parmesan vinaigrette on Greek salads! The herbs and Parmesan pair perfectly with cucumbers, red onions, feta, tomatoes and more on a bed of romaine lettuce. It’s also a great salad dressing for pasta salad or serving with your favorite Italian recipes.
Tips & Variations
- Use Pecorino romano for a similar flavor for less
- For a lemon Parmesan vinaigrette, add some lemon zest to the dressing before blending.
- If you don’t have shallots handy, try adding one clove of fresh garlic.
- Since parmesan is naturally salty, be sure to taste your dressing as you go to manage the salt level.
- If you don’t have an immersion blender, add all of the ingredients to a jar, but grate the Parmesan. It should be very fine, so use a grater with small holes or a zester. Shake the mixture until fully integrated.
- Feel free to try this recipe with another vinegar, like red wine vinegar or apple cider vinegar.
- To use fresh herbs, add twice as much as dried.
FAQs
Technically, yes. However, I don’t recommend using vegetable oils because they are highly processed. Instead, I recommend using the healthy fats from extra virgin olive oil or cold-pressed seed oils if needed.
This dressing recipe lasts for about a week in the fridge, and the flavors taste even better after they rest for a day or two. You can definitely make it the day before and pour and go when you’re ready to eat!
Related Recipes
If you like this recipe, you’ll also enjoy these other homemade dressings:
Creamy Parmesan Vinaigrette with Herbs
Equipment
- 1 wide-mouth jar or bowl
Ingredients
- 3/4 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1 tbsp Dijon mustard
- 1/4 cup Parmesan cheese, between 1-2 ounces; grated Parmesan works well too
- 1/2 tsp kosher salt, adjust to taste
- 1/8 tsp black pepper
- 1/2 tsp dried dill
- 1 tsp Italian seasoning
- 1 tsp dried shallot slices
- 1/8 tsp powdered rosemary, or 1/4 tsp whole dried rosemary
Instructions
- Let your Parmesan cheese sit out at room temperature to release its natural oils.
- Add all of your ingredients to a wide-mouth pint jar or small bowl.
- Insert the blade of the immersion blender into the jar and blend until smooth.
- Taste your dressing and add a little more vinegar or salt to taste.
- Serve and enjoy!
