Creamy Parmesan Vinaigrette with Dried Herbs

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure.

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)!

jar of homemade parmesan vinaigrette with herbs.

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!

creamy vinaigrette with parmesan and dried herbs.

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 for parmesan vinaigrette.

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.

Pro Tip: Use the Best Spices!

The quality of your recipes hinges on the quality of your ingredients. The spices from Burlap & Barrel are hands-down the best quality you can find.

All of their spices are grown using organic methods on small family farms around the world. They’re never irradiated and have the absolute best flavor.

Order your next batch of spices through them and get a FREE bottle of Robusta Black Peppercorns (1.8 oz grinder-top bottle)! Just be sure to add the peppercorns and $15 worth of products to your cart, then use code MILKGLASSHOME.

How to Make Parmesan Vinaigrette

  1. Let your Parmesan cheese sit out at room temperature to release its natural oils.
  2. Add all of your ingredients to a wide-mouth pint jar or small bowl.
  3. Insert the blade of the immersion blender into the jar and blend until smooth.
  4. Taste your dressing and add a little more salt, if needed.
  5. 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. 

pouring parmesan vinaigrette over salad.

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

Can I use vegetable oil to salad dressing?

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.

Can you make Parmesan vinaigrette the day before?

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:

spoonful of homemade parmesan dressing.
jar of homemade parmesan vinaigrette.

Creamy Parmesan Vinaigrette with Herbs

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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Salad, sides
Cuisine American, Italian
Servings 8 servings
Calories 143 kcal

Equipment

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!

Notes

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

Nutrition

Serving: 2tbspCalories: 143kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 197mgPotassium: 35mgFiber: 0.5gSugar: 2gVitamin A: 28IUVitamin C: 7mgCalcium: 42mgIron: 0.2mg
Keyword parmesan, parmesan dressing
Did you try this recipe?Be sure to leave a star rating!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.