Homemade Italian Dressing Recipe

My Homemade Italian Dressing pairs olive oil and red wine vinegar with a bold Italian seasoning blend to strip the classic vinaigrette down to pure, simple essentials.

I love how something so simple can change a salad. This Homemade Italian Dressing is bright, zesty and wildly easy, made mostly with extra virgin olive oil and red wine vinegar, plus loads of herbs and spices from the pantry.

I toss it on everything, and it never tastes the same twice, little tweaks make it sing. I keep a jar in the fridge and end up grabbing it more than any bottled stuff.

It’s the kind of recipe I add to my Italian Dressing Recipes and Healthy Dressing Recipes lists when I want a dependable, flavor-popping go-to.

Ingredients

• Extra virgin olive oil gives healthy fats and richness, little carbs, heart friendly.
• Red wine vinegar gives bright sour tang, almost no calories, aids digestion.
• Dijon helps emulsify, brings sharp flavor, tiny protein, and tangy bite.
• Garlic adds punch, has small fiber, antioxidants, and savory depth.
• Honey or sugar sweeten the dressing, mainly simple carbs and calories.
• Dried herbs add aromatic flavor, tiny fiber, vitamins and antioxidant compounds.
• Salt heightens all flavors, no nutrition; black pepper adds slight heat.
• Red pepper flakes bring heat, may boost metabolism, adds a nice kick.

Ingredient Quantities

• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp fresh lemon juice optional
• 1 tsp Dijon mustard
• 1 tsp sugar or honey
• 1 garlic clove minced or 1/4 tsp garlic powder
• 1 tsp dried Italian seasoning or 1/2 tsp oregano + 1/2 tsp basil
• 1/2 tsp dried parsley
• 1/2 tsp onion powder
• 3/4 tsp kosher salt (about 1/2 tsp table salt)
• 1/4 tsp freshly ground black pepper
• 1/8 to 1/4 tsp red pepper flakes optional
• 1 to 2 tbsp water to thin, optional

How to Make this

1. Put 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice if using, 1 teaspoon Dijon mustard and 1 teaspoon sugar or honey into a bowl or mason jar. If you chose honey warm it a few seconds so it mixes easier. Whisk or stir until the sugar mostly dissolves.

2. Add 1 minced garlic clove or 1/4 teaspoon garlic powder. If you used fresh garlic let it sit 5 minutes after chopping, it mellows and tastes better.

3. Stir in 1 teaspoon dried Italian seasoning or 1/2 teaspoon oregano plus 1/2 teaspoon basil, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder and 1/8 to 1/4 teaspoon red pepper flakes if you want heat.

4. Add 3/4 teaspoon kosher salt (about 1/2 teaspoon table salt) and 1/4 teaspoon freshly ground black pepper, mix to combine.

5. While whisking constantly slowly pour in 3/4 cup extra virgin olive oil to help the dressing emulsify. If you hate whisking just put the lid on the jar and shake like crazy for 20 to 30 seconds. Don’t overthink it.

6. Taste and tweak: add a pinch more salt if it tastes flat, a little lemon or vinegar if too oily, or a touch more sugar or honey if too tart.

7. If the dressing is too thick add 1 to 2 tablespoons water a little at a time and whisk or shake until you reach the consistency you like.

8. Let the dressing rest in the fridge at least 30 minutes so the dried herbs soften and flavors meld. Give it a good shake or stir before serving because olive oil can thicken when cold.

9. Store in a sealed jar in the refrigerator. Use within about 1 week for best flavor, maybe up to 2 weeks. Always shake before using.

10. Use as a salad dressing, marinade or dip. If you want a smoother emulsion try blitzing everything briefly in a blender or with an immersion blender.

Equipment Needed

1. Mason jar with lid or small mixing bowl (for mixing and storage)
2. Whisk or a fork (to emulsify)
3. Measuring cups and spoons (3/4 cup, 1/4 cup, 1 tbsp, 1 tsp etc)
4. Sharp knife and small cutting board (for mincing garlic)
5. Garlic press (optional, if you don’t want to mince)
6. Spoon or rubber spatula (for stirring and tasting)
7. Blender or immersion blender (optional for a super smooth emulsion)
8. Small funnel or fine mesh strainer (optional, for easier jar pouring)

FAQ

Homemade Italian Dressing Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil for a milder taste and higher heat tolerance, or grapeseed oil for a neutral flavor if you want the herbs to shine.
• Red wine vinegar: use white wine vinegar or apple cider vinegar for similar acidity; sherry vinegar will give a slightly nuttier, richer note.
• Dijon mustard: whole grain mustard adds texture and similar tang, yellow mustard works in a pinch, or 1 tbsp plain Greek yogurt for creaminess and less bite.
• Sugar or honey: substitute maple syrup, agave nectar, or brown sugar — if using a runny sweetener use a touch less liquid so it wont be too thin.

Pro Tips

1) Slow oil, faster success: pour the oil in very slowly while whisking, or use a jar and shake hard. If you rush the oil it will separate. Room temp ingredients help the emulsion hold.

2) Garlic trick: smash or mince the garlic and wait 5 minutes before mixing it in. It mellows and loses that sharp bite. Or roast a clove for a sweeter, richer flavor.

3) Tweak to taste after it rests: let the dressing sit at least 30 minutes, then taste and adjust acidity, salt or sweetness a little at a time. Flavors settle, so small changes go a long way.

4) Use a milder olive oil for picky eaters: a peppery extra virgin is great for flavor, but if you want the vinegar and herbs to shine, try blending half EVOO with half neutral oil or use a lighter EVOO.

5) Storage and serving: it will thicken in the fridge, so shake or bring to room temp before serving. Keep it in a sealed jar and use within about a week for best flavor.