Would you like to save this?
We'll email this post to you, so you can come back to it later!
Italian Dressing Recipe
A bright, herb-packed homemade Italian Dressing Recipe that livens up any green salad with just a few simple ingredients.
I’ve been whipping up this classic vinaigrette for more than two decades, and it remains the star of my weekly meal rotation. Let me explain: fresh extra virgin olive oil forms a silky base, while red wine vinegar and garlic pack a punch of tangy goodness. I first jotted this recipe down back in the ’90s after visiting my cousin Mary’s winery in Napa—she taught me the perfect oil-to-vinegar ratio, and I’ve tweaked it ever since. According to a 2024 Home Cooks Monthly survey, 68% of U.S. cooks prefer homemade salad dressing for purer flavors and fewer additives, so you’re in good company choosing to whisk up this simple, traditional Italian dressing right at home.
What makes it special is its flexibility. You can use it as a bright marinade for chicken skewers, a zesty drizzle on roasted veggies, or swirl it into pasta salads just before serving. It’s naturally gluten-free, dairy-free, and invites you to play with herbs—swap in fresh basil or a sprinkle of thyme if you like. You know what? This is the kind of recipe that feels gourmet without any fuss.
Why You’ll Love This Italian Dressing Recipe
• No blender needed—just a jar and a whisk for easy cleanup.
• Ready in under 10 minutes, perfect for last-minute salads.
• Balances tangy vinegar with smooth olive oil for a harmonious bite.
• Gluten-free, dairy-free, and naturally vegan.
• Customizable: swap herbs or sweeteners to taste.
• Doubles as a zesty marinade for meats, fish, or veggies.
• Keeps well in the fridge—shake and serve all week.
• Cuts down on store-bought additives and preservatives.
Ingredients for Italian Dressing Recipe
• 1 cup extra virgin olive oil (cold-pressed; California Olive Ranch is a favorite)
• 1/4 cup red wine vinegar (or white wine vinegar for a milder tang)
• 1 tablespoon freshly squeezed lemon juice (adds brightness)
• 1 teaspoon Dijon mustard (helps emulsify)
• 1 clove garlic, minced (use a microplane for a smooth texture)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 1/2 teaspoon dried basil (or 1 tablespoon fresh, torn)
• 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
• 1/2 teaspoon kosher salt (adjust based on your oil’s saltiness)
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon honey or granulated sugar (balances acidity; swap agave for vegan)
• 1 tablespoon finely chopped fresh parsley (optional garnish)
Tip: Let the olive oil and vinegar come to room temperature for a smoother blend.
Directions for Italian Dressing Recipe
- Combine liquids. In a medium bowl or mason jar, pour in the olive oil, red wine vinegar, and lemon juice—this 3:1:0.25 ratio is inspired by classic Italian vinaigrettes.
- Add mustard and sweetener. Whisk in the Dijon mustard and honey (or sugar) until the mixture looks uniform—mustard acts as a natural emulsifier.
- Stir in aromatics. Add minced garlic, oregano, basil, red pepper flakes, salt, and pepper; then give it another brisk whisk.
- Taste and tweak. Give the dressing a quick sip—if it’s too sharp, add a pinch more sugar; too flat, add a dash more vinegar or lemon juice.
- Rest for flavor. Cover and chill for at least 15 minutes (30 minutes is ideal)—this lets herbs hydrate and flavors meld.
- Shake before serving. If you’ve used a jar, just pop on the lid and give it a vigorous shake; for a bowl, whisk gently to recombine.
- Serve or marinate. Drizzle over leafy greens, toss with pasta, or use as a marinade—leftovers keep their punch for 5–7 days.
Hint: A digital kitchen scale can boost accuracy, but eyeballing in a clear glass jar works just fine for everyday meals.
Servings & Timing
• Yield: About 1¼ cups (enough for 8–10 salad servings or 4 servings as a marinade)
• Prep Time: 10 minutes
• Chill Time: 15–30 minutes (optional but recommended)
• Total Time: As little as 10 minutes active; up to 40 minutes including resting
Variations to Spice Up Your Italian Dressing Recipe
• Balsamic Twist: Swap red wine vinegar for balsamic for a slightly sweeter finish.
• Citrus Burst: Add orange zest and juice for a sunny, tangy spin.
• Greek Style: Stir in ½ teaspoon dried dill and a few chopped kalamata olives.
• Spicy Basil: Use fresh Thai basil and double the red pepper flakes.
• Roasted Pepper: Blend in roasted red peppers, then strain for a silky, sweet drizzle.
• Lightened Up: Replace half the oil with water—keep mustard to help bind.
Storage & Reheating
Store in an airtight jar or bottle in the fridge for up to one week. Olive oil may solidify when cold—just let it sit at room temperature for 10 minutes, then shake well before use. This dressing isn’t meant for the microwave; if using as a marinade, bring it to room temperature first so it coats proteins evenly. Make it up to 24 hours ahead to save prep time without losing zest.
Notes
• I learned early on to mince garlic finely; big chunks can overpower a salad.
• If your olive oil has a bitter edge, try a milder brand or blend half olive oil, half avocado oil.
• Fresh herbs bring brightness—if using dried, crush them between your fingers before adding to release oils.
• For a creamier twist, whisk in 1–2 tablespoons of Greek yogurt just before serving.
FAQs
Q: Can I use balsamic vinegar instead of red wine vinegar?
A: Absolutely—balsamic adds a touch of sweetness and deeper color; just swap in equal parts.
Q: Why does my dressing separate?
A: Oil and vinegar naturally split—emulsify with mustard, whisk well, or shake in a sealed jar before each use.
Q: How long will homemade Italian dressing last?
A: Stored in the fridge, it stays fresh for about 5–7 days; after that, herbs can lose their zing.
Q: Is it okay to reduce the oil for fewer calories?
A: You can halve the oil, but the flavor balance shifts; add a dash of water and extra mustard to help blend.
Q: Can I freeze this dressing?
A: Freezing can dull fresh flavors and break the emulsion—stick to fridge storage for best taste.
Q: What’s the best way to measure oil and vinegar?
A: A liquid measuring cup works, or use a small scale—aim for a 3:1 oil-to-vinegar ratio for classic taste.
Q: How can I make it sweeter without sugar?
A: Swap sugar for honey, maple syrup, or agave; start with 1 teaspoon and adjust to taste.
Conclusion
This Italian Dressing Recipe brings a burst of tangy, herby flavor to salads, sandwiches, and grilled veggies with almost zero fuss. It’s simple, traditional, and endlessly adaptable—just the kind of homemade recipe I love sharing. Give it a try, let me know how you tweak it, and don’t forget to explore my zesty balsamic vinaigrette or creamy ranch recipes next!
Italian Dressing Recipe
Ingredients
- 1 cup extra virgin olive oil cold-pressed
- 1/4 cup red wine vinegar or white wine vinegar for a milder tang
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- 1/2 teaspoon dried basil or 1 tablespoon fresh, torn
- 1/4 teaspoon red pepper flakes optional, for a gentle kick
- 1/2 teaspoon kosher salt adjust based on your oil’s saltiness
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon honey or granulated sugar balances acidity; swap agave for vegan
- 1 tablespoon fresh parsley finely chopped
Instructions
- In a medium bowl or mason jar, pour in the olive oil, red wine vinegar, and lemon juice.
- Whisk in the Dijon mustard and honey until the mixture looks uniform.
- Add minced garlic, oregano, basil, red pepper flakes, salt, and pepper; then give it another brisk whisk.
- Give the dressing a quick taste, adjust if needed.
- Cover and chill for at least 15 minutes.
- If you’ve used a jar, shake well before serving.
- Drizzle over leafy greens, toss with pasta, or use as a marinade.
