Italian Dressing Recipe
Bright, zesty, and so simple—this homemade Italian dressing brings garden-fresh flavor to every salad or marinade.
Full Recipe Introduction
This Italian Dressing Recipe captures the soul of a traditional vinaigrette without any fuss. We’re talking rich extra-virgin olive oil mingling with tangy red wine vinegar, a sprinkle of dried herbs, and a hint of garlic—all whisked into a smooth, flavorful classic. You know what? It’s my go-to not just for green salads but as a quick marinade for chicken or veggies on busy weeknights. Packed with heart-healthy monounsaturated fats and zero artificial preservatives, it’s a simple twist that feels gourmet. I first learned this blend from my Italian-American aunt back when I was in my twenties—she’d drizzle it over fresh tomatoes from her garden in August—and it’s been a staple at my table ever since. Whether it’s spring’s first arugula salad or a winter kale bowl, this dressing never lets me down.
Why You’ll Love This Italian Dressing Recipe
• Ready in under five minutes—no chopping marathon
• Uses pantry staples you probably already have
• Perfectly balanced tartness and richness
• Double as a flavorful marinade for chicken or tofu
• Zero artificial additives—100% homemade goodness
• Easy to tweak for heat, sweetness, or herb intensity
• Keeps well in the fridge for up to a week
• Great for batch-making before a potluck or picnic
Ingredients for This Italian Dressing Recipe
• ¾ cup extra-virgin olive oil (try California Olive Ranch or Colavita for a fruity note)
• ¼ cup red wine vinegar (choose a medium-bodied variety)
• 1 teaspoon Dijon mustard (helps emulsify and adds gentle tang)
• 1 large garlic clove, minced (or ½ teaspoon garlic powder)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• ½ teaspoon dried basil (fresh basil in summer really shines)
• ½ teaspoon onion powder (for depth)
• ¼ teaspoon red pepper flakes (optional, for a subtle kick)
• 1 teaspoon honey or granulated sugar (balances acidity)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly cracked black pepper
(Lean toward high-quality olive oil and real garlic—flavor jumps when ingredients are fresh.)
Data-Driven Tip: A 2-tablespoon serving clocks in at about 100 calories (11g fat, 1g carbs), per USDA estimates—perfect for mindful eaters.
Directions for the Italian Dressing Recipe
1. In a medium bowl or mason jar, whisk together red wine vinegar, Dijon mustard, honey, garlic, oregano, basil, onion powder, red pepper flakes, salt, and pepper. (Here’s the thing: mustard really helps the oil and vinegar stick.)
2. While whisking steadily, slowly stream in the olive oil—this builds a creamy emulsion. If you’re short on time, secure the jar lid and shake vigorously for 30 seconds.
3. Taste and adjust: add more honey for a sweeter note or extra vinegar if you crave tang. A quick pinch of salt can brighten flat oregano notes.
4. Let it rest at room temperature for at least 10 minutes so the herbs hydrate and flavors meld—this step makes all the difference.
5. Give it one more shake or stir right before using. You’ll know it’s ready when it coats a spoon evenly, like a satin ribbon.
6. Drizzle over salad greens, pasta salads, or roasted veggies. Feel free to pour any extra into a zip-top bag to marinate chicken, fish, or tofu for 30–60 minutes.
Servings & Timing
Yields: About 1 cup (serves 8 as a salad dressing)
Prep Time: 5 minutes
Rest Time: 10–15 minutes (for herb infusion)
Total Time: 20 minutes (including tasting and adjustments)
Variations on Your Italian Dressing Recipe
• Lemon-Herb Spark: Replace half the vinegar with fresh lemon juice in spring.
• Balsamic Twist: Swap red wine vinegar for aged balsamic for deeper sweetness.
• Creamy Version: Whisk in 2 tablespoons Greek yogurt for a tangy, thicker take.
• Garlic Lover’s Dream: Use 2 cloves fresh garlic and add a teaspoon of minced shallot.
• Spicy Kick: Stir in ½ teaspoon crushed chili paste or chipotle powder.
• Fresh Herb Garden: Double fresh herbs (rosemary, thyme) when in season.
Storage & Reheating
Store in a sealed jar or bottle in the fridge for up to one week. The oil may solidify slightly when chilled—just let it sit at room temperature for 10 minutes, then shake well. No reheating needed; it’s perfect cold or at room temp. Make-ahead advice: mix up to two days before and keep herbs submerged to prevent discoloration.
Notes
• When testing this Italian dressing, I learned that letting it rest overnight yields an even brighter herb profile.
• If the garlic bite feels too sharp, swap in garlic powder and stir in finely grated Parmesan at serving time.
• For a silkier mouthfeel, blend briefly with an immersion blender—this step coats every leaf beautifully.
FAQs
Q: What’s the difference between an Italian dressing and a basic vinaigrette?
A: Italian dressing usually includes herbs, garlic, mustard, and sometimes a bit of sugar, while a simple vinaigrette is just oil, vinegar, salt, and pepper.
Q: Can I use fresh herbs instead of dried?
A: Absolutely—use three times the amount of fresh herbs (e.g., 1 tablespoon fresh oregano for 1 teaspoon dried).
Q: Why is my dressing separating?
A: Oil and vinegar will separate naturally. The Dijon mustard helps emulsify; just give it a good shake right before serving.
Q: Is this Italian dressing gluten-free?
A: Yes, as long as your mustard and vinegar are certified gluten-free (most are).
Q: Can I freeze this dressing?
A: You can freeze small portions in an ice cube tray for up to one month; thaw in the fridge and shake before use.
Q: How do I adjust the salt level for dietary needs?
A: Start with ½ teaspoon of salt and add little by little, tasting as you go—this prevents over-salting.
Q: What salads pair best with this dressing?
A: Crisp romaine, mixed greens, pasta salads, and even grain bowls (quinoa or farro) love this vinaigrette.
Q: Can I use this as a marinade?
A: Definitely—marinade chicken or veggies for 30–60 minutes; discard any leftover marinade after raw contact.
Conclusion
This Italian Dressing Recipe is a fuss-free, flavor-packed staple that elevates salads, pastas, and marinades alike. Give it a whirl at your next gathering or weeknight dinner, and let me know how it transforms your greens—and don’t forget to share your tweaks in the comments below!
Italian Dressing Recipe
Ingredients
- ¾ cup extra-virgin olive oil try California Olive Ranch or Colavita for a fruity note
- ¼ cup red wine vinegar choose a medium-bodied variety
- 1 teaspoon Dijon mustard helps emulsify and adds gentle tang
- 1 large garlic clove garlic minced
- 1 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- ½ teaspoon dried basil fresh basil in summer really shines
- ½ teaspoon onion powder for depth
- ¼ teaspoon red pepper flakes optional, for a subtle kick
- 1 teaspoon honey balances acidity
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly cracked black pepper
Instructions
- In a medium bowl or mason jar, whisk together red wine vinegar, Dijon mustard, honey, garlic, oregano, basil, onion powder, red pepper flakes, salt, and pepper.
- While whisking steadily, slowly stream in the olive oil—this builds a creamy emulsion.
- Taste and adjust the seasoning. Let it rest at room temperature for at least 10 minutes to hydrate the herbs and meld flavors.
- Drizzle over salads, pasta, or veggies. Store any extra in the fridge for up to a week.
