We love this dressing! I did use less water than stated. I also love parmesan & garlic so I added those to my liking. You can do so many different variations depending on your preferences. It's a great mix of flavors. Next I will try it with a good balsamic or a mix of vinegars! Thanks so much for the recipe!

Really good and fresh tasting. The only change I made was only adding about half the water. Don't bother buying store bought---so much tastier. It was even better 2 or 3 days later.

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 though!

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 white sugar. I let it sit overnight and it went perfect over mixed greens, tomatoes, cucumbers, and thin sliced red onion. This is a fabulous salad dressing! Thanks Baricat for a great recipe!

I am the submitter of this recipe. I have tried, unsuccessfully so far, to have it corrected. The water should be 1/3 cup, NOT 1/2 cup. The longer you let it mellow, the thicker it gets, also. So if you like your dressing to be thick, BE SURE to make it at least 24 hours before you need it and allow it to rest in the fridge before use. Another way to make it thicker that I can recommend is to put 1 Tb tomato paste in the blender with the rest of the ingredients. The paste not only makes it thicker, it rounds out the taste and imparts a lovely blush. Feel free to add more Parmesan if you like it, which will also lend additional body to the dressing. The flavor is best if you avoid garlic powder (which no self-respecting Italian would ever have in his/her kitchen) and stick with fresh garlic. If raw garlic is too sharp for your taste, brown it lightly in a touch of olive oil before incorporating it. It's well worth the time to do this. Once again, if you find it too acidic for your taste, either use a quality balsamic - from Modena, which has a much smoother finish on the palate, or add a tablespoon of corn syrup and blend well. BTW, one reviewer questioned the olive oil amount, and it only seems low. Don't forget that the mayonnaise is almost pure oil, as well, which is why the recipe only calls for 3 Tb olive oil.

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 it's too tart, you could always back off a bit on the vinegar, or use balsamic, which will give smoothness to the taste. But all I can say is in this house, we LOVED it and I keep a cruet of it in the fridge all the time for dipping baby carrots and impromptu salads. Yum!

This was excellent. Even my picky kids liked it. As I was preparing dinner, my daughter was dipping the salad veggies in it and snacking! The only change I made was that I used half balsamic vinegar and half apple cider vinegar because that was all I had. No more store-bought Italian dressing for us! This is going to be a regular on our dinner table. Thanks for submitting it.

The flavor in this dressing is excellent and it is not real thick once it's blended, but I loved it! Next time I will add less liquid as others suggested.

Any time I attempt to make home-made Italian dressing, it never turns out. However not only did this dressing turn out, it was perfect! I used 1/8 tsp. garlic powder and a combo of balsamic vinegar and apple cider vinegar. Tastes great on top of a Greek Salad!

Wow, this salad dressing is fantastic, just love it! To cut on fat, I only used 2 Tbsps of organic light mayo and was perfect. As the recipe submitter suggested, I reduced the water to 1/3 cup. You must add fresh garlic, it does give an incredible flavor.