Nonna's Tuscan Salad Dressing

Nonna's Tuscan Salad Dressing

Baricat 144

"This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)"


1 h 5 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.


  • Cook's Note
  • White vinegar may be used, but the taste will be sharper. Balsamic gives a smoother flavor. If you feel the vinegar is too sharp for your taste, blend in 1 tablespoon light corn syrup.
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  1. 53 Ratings


I am the submitter of this recipe. I have tried, unsuccessfully so far, to have a misprint corrected. The water should be 1/3 cup, NOT 1/2 cup. The longer you let it mellow, the thicker it gets,...

Great recipe for homemade Italian dressing! I used Hellman's light mayo and a good quality balsamic vinegar. I also used 1/3 c. of water a little more Parmesan and garlic and added 1/2 tsp. of ...

I took the submitter's suggestion for smoother flavor and used a quality balsamic and reduced the water as suggested. I had time to make this dressing early this morning while cleaning up the br...

We loved this. It reminds us of Olive Garden's salad dressing, only a bit creamier. It was just the right tartness for our palates. I let it whirl in the blender for about 2-3 minutes or so. If ...

I'm a huge fan of homemade dressings--I don't even purchase the bottled kind but this recipe was just too sour for me. I followed the submitter's recipe correction using less water but thought ...

This was too acidic for our tastes. I had to add more Olive oil & spices to even use.

I follwed the recipe pretty closely-used a bit less water as the submitter suggested, did a combo of flavored red wine vineger & balsamic, used a tad more cheese & garlic & added a dash of tomat...

Fantastic recipe! I used light mayo (all I had), and balsamic vinegar, also used garlic powder. Thanks Baricat! I will update tomorrow when I serve it with a salad! I can already tell its great ...

I made this dressing as written and found the vinegar a little pungent (hubby not a big fan). I added a scoop of sun dried tomato pesto and that did the trick, WONDERFUL dressing! Thanks Nonna!