I’ve been making this simple homemade Italian dressing recipe for years, using it to add zesty, herby, fresh flavor to a variety of recipes. It’s made with pantry staples I always have on hand, so it’s always fast and simple to prepare. I use it to make quick salads, easy marinades, or toss with fresh or roasted vegetables when I need a flavorful side in minutes.
Recipe Highlights
Great for meal prep. Better and more fresh than store-bought dressings, this homemade salad dressing can easily be prepped ahead of time and stored in the fridge to use throughout the week.
Versatile. The ingredients are simple pantry staples, naturally gluten-free, and can be easily adjusted based on what I have on hand or to accommodate different flavor preferences and dietary needs.
Incredibly simple. I just whisk or shake the ingredients in a bowl or jar, and this dressing is ready to use in minutes.
Ingredient Notes And Substitutions
- Olive oil: I use a high-quality extra-virgin olive oil as the base of the dressing to add richness and help combine the ingredients. It also reduces the amount of saturated fat often found in store-bought Italian dressings. I use ½ cup extra-virgin olive oil for its grassy, slightly peppery flavor and heart-healthy fats.
- Apple cider vinegar: This adds acidity that balances the richness of the oil and provides a bright, slightly sweet taste. If I don’t have apple cider vinegar on hand, I substitute red wine vinegar or white wine vinegar for a similar flavor profile.
- Lemon juice: Fresh lemon juice enhances the acidity and adds bright, citrusy notes that keep the dressing light and refreshing.
- Dijon mustard: This acts as an emulsifier, helping blend the oil and vinegar while adding a subtle tangy flavor and lots of depth.
- Honey: I include a small amount of honey for a touch of sweetness. Maple syrup also works if preferred. And it can be omitted, too.
- Seasoning mixture: Dried Italian seasoning, salt, and pepper bring a taste of Italy, creating the classic, herbaceous flavor I enjoy in store-bought Italian salad dressings and the vinaigrette in my popular copycat Olive Garden salad. If Italian seasoning isn’t available, make a replacement by mixing ½ teaspoon dried basil and dried oregano, ¼ teaspoon dried thyme and dried parsley, and ⅛ teaspoon garlic powder.
Find the ingredient list with exact measurements in the recipe card below.
Make This Dressing In A Mason Jar
For the easiest prep and cleanup, I make this dressing right in a mason jar. Rather than dirtying a mixing bowl, I simply add all of the ingredients, secure the lid tightly, and shake until everything is well combined. It comes together in seconds, and the jar doubles as the storage container, making it perfect for storing the dressing in the fridge and giving it a quick shake before using.
Make It Vegan
For a vegan Italian dressing recipe, use maple syrup in place of the honey. The flavor profile is slightly less floral but just as tasty.
Use For Salads, Veggies, And More
My favorite way to use this zesty Italian dressing recipe is to toss it with my Italian pasta salad. It’s also great tossed with a variety of summer salads or a simple green salad, adding flavor and allowing for better absorption of fat-soluble vitamins, like vitamin A.
This dressing also doubles as an easy marinade recipe, allowing me to create new recipes with ease by using it to flavor proteins like chicken or pork. I even use it to make a quick marinated vegetable salad, combining it with whatever veggies I have on hand and letting the mixture marinate in the fridge for a few hours or overnight.
Store Up To One Week
This Italian vinaigrette is easy to make ahead of time and stores well in an airtight container or sealable jar in the refrigerator for up to 1 week. I don’t recommend storing this dressing at room temperature.
To use, I simply give it a quick whisk or a good shake to redistribute the ingredients before drizzling over salads or using as a marinade.
Frequently Asked Questions
If I want a thicker or creamier consistency, I add more Dijon mustard or reduce the amount of oil. Another easy option is to whisk in a small amount of Greek yogurt or mayonnaise. Shake or whisk the dressing well before serving to help re-emulsify the ingredients.
For pancreatitis, I recommend using lower-fat dressings, so use less oil or choose a light vinaigrette. For a low-FODMAP option, I stick with simple ingredients like olive oil, lemon juice, and vinegar, and skip the garlic.
A classic ratio I follow is about 3 parts oil to 1 part vinegar. This ratio creates a well-balanced dressing that isn’t too sharp or too heavy. This recipe is slightly more tangy, thanks to the addition of lemon juice. But it’s easy to adjust it to taste by adding a bit more oil or vinegar, depending on preference.
Feel free to adjust the ingredients, including extra dried herbs, fresh herbs, spices, or mix-ins. Tasty additions are more ground black pepper, dried oregano, dried thyme, or crushed red pepper flakes. Or maybe a dash of garlic powder, onion powder, more minced fresh garlic, fresh parsley, or sea salt. Or even some grated Parmesan cheese.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Italian Dressing Recipe
Here’s how to make the best Italian dressing that’s delicious over salads, tossed with veggies, and used as a marinade. This homemade condiment is sweet, savory, herbaceous, and quick to prepare from a handful of simple ingredients.
Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 ½ teaspoons dried Italian seasoning
- ½ teaspoon pure honey
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl or jar, combine the oil, vinegar, lemon juice, mustard, garlic, Italian seasoning, and the ½ teaspoon honey. Add the salt and black pepper.
- Whisk well to combine the ingredients (or, if using a jar, secure the lid tightly and shake). Taste and add more salt, if needed.
- Store in an airtight container (or directly in the jar) in the refrigerator for up to 1 week.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
For vegan Italian dressing, use maple syrup in place of the honey.
Nutrition Information
- Serving Size: 2 tablespoons
- Calories: 164
- Fat: 18 g
- (Sat Fat: 3 g)
- Sodium: 209 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 0 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Kaitlin of Creating Kaitlin.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
