Garden Girl Italian Herb Dressing
aka the sauce I want to pour on everything I love
I don’t mean to brag… but my herb garden is thriving. Like, she’s in her lush Italian countryside villa era. And when the herbs are showing off, you let them. So the other day, I whipped up a dressing that I can only describe as: zesty, herbaceous, sexy.
It’s giving "bottle-worthy." It’s giving "hostess with the mostest." It’s giving “Why does everything you make taste like a vacation in Tuscany?”
💫 The Vibe:
This isn’t your average vinaigrette. It’s fresh, punchy, and dripping in personality. It’s the kind of thing you drizzle on toast and suddenly feel like your kitchen needs a name and a dedicated playlist.
✨ The Ingredient Dream Team:
A handful each of freshly snipped:
Oregano
Basil
Marjoram
Parsley
Cilantro
Thyme
(Yes, I went all in. She's an herbal moment.)
Juice of 1 lemon (freshly squeezed, obviously)
A generous glug of good olive oil
A pinch (or two) of sea salt + cracked black pepper
A splash of Williams Sonoma aged balsamic
(If you know, you know. If you don’t, go get it. Life-changing.)
Optional: A clove of garlic, minced, if you’re a flavor maximalist
How to Bring It All Together:
1.Toss the ingredients in your handy little food processor.
2.Pour and shake it up in a mason jar.
3.Taste it. Smile. Say “mmm” out loud. You just made magic.
🍞 Serving Suggestions (What I’ve Been Slathering It On):
Avocado toast — unreal. Like, avocado who? It’s about the herbs now.
Burrata toast — need I say more? The creaminess + the dressing = actual poetry.
Salads — especially with arugula, tomatoes, and grilled chicken.
Grilled veggies or roasted potatoes — trust me.
A spoon. Just straight up.
💁🏻♀️ Host Tip:
Make it in advance, keep it in a cute glass jar in the fridge, and give it a little shake before serving. It lasts a few days, but mine’s never made it past 48 hours. Everyone who tastes it wants to know what’s in it (and then suddenly wants to grow their own herbs).
This is your official sign to plant that herb garden, get the good balsamic, and romanticize your toast like it’s the main event.
XO, Ilda
Host mode always on