Skip the store-bought stuff and make this simple homemade Italian dressing recipe! It’s zesty, flavorful, and perfect for salads, marinades, or drizzling over fresh veggies.
With how many homemade salad dressings I have on the blog how have I not shared my go-to recipe for homemade Italian dressing?! That changes today!
I’ve been making my own salad dressings for years, and once you start, you realize how much better they taste compared to store-bought. This classic Italian dressing is one I make on repeat because it’s simple, fresh, and elevates any salad without overpowering it. Think zesty, herby, and just the right touch of sweetness—basically everything you want in a dressing.
Why You Gotta Try This One
Once you start making homemade salad dressings, you’ll never go back to store-bought. Here’s why this Italian dressing deserves a permanent spot in your kitchen:
- So easy to make – just whisk everything together and you’re done in minutes.
- Cleaner and healthier – most store-bought dressings are loaded with preservatives, processed oils, and sugar. Homemade is fresher, cleaner, and cheaper.
- Full of flavor – it’s zesty, herby, and tastes way better than anything from a bottle.
- Customizable – once you start making your own dressing, you can easily tweak the flavors and ratios to your liking.
- Versatile – perfect for salads (like my Italian chopped salad) and doubles as a delicious marinade.
Ingredients You’ll Need
- seasonings – onion powder, dried thyme, dried oregano, dried basil, black pepper and sea salt. For added freshness, feel free to use fresh herbs instead of dried herbs.
- red wine vinegar – I like to use a high-quality red wine vinegar (aka not the cheapest one on the shelf) for salad dressings because there are minimal ingredients and the flavor really shines through. White wine vinegar will also work here, so feel free to use that if it’s what you have on hand.
- extra-virgin olive oil – I also recommend using a higher quality extra virgin olive oil for salad dressings like this. Save your regular olive oil for cooking.
- dijon mustard – mustard is a great addition to vinaigrettes. It not only adds flavor but also helps to emulsify the dressing.
- maple syrup or honey – the extra hint of sweetness really ties the dressing together and helps balance the acidity of the vinegar.
- garlic cloves – I prefer fresh garlic cloves, but if you don’t love the strong flavor of garlic, you could also use dried minced garlic or garlic powder instead. I’d use about 1/4 teaspoon.
Make it Your Own
I wouldn’t change too much about this dressing because it’s a classic for a reason. If you’re feeling creative, here are a few fun ways to put your own spin on it:
- Add a kick: Love a little heat? Stir in a pinch of red pepper flakes or a splash of hot sauce for a spicy twist.
- Add some zest: A sprinkle of lemon or orange zest can brighten the whole dressing. Perfect if you’re serving it with a citrusy salad or grilled seafood.
- Boost the umami: For a richer, savory depth, mix in a splash of tamari or a touch of anchovy paste. It won’t taste fishy—just next-level delicious.
How to Make Italian Dressing
This Italian dressing comes together in less than 10 minutes. Here’s how to make it:
Step 1: Add everything to a bowl, measuring cup, or mason jar.
Step 2: Whisk until smooth or pop the lid on the jar and give it a good shake until the dressing is emulsified. Taste and adjust the seasonings if needed. Serve immediately or store in the fridge until later.
Brittany’s Tips for the Best Italian Dressing
- Taste and tweak: Everyone’s vinegar-to-oil preference is different. After mixing, taste the dressing and adjust with a splash more vinegar, a touch of sweetener, or a pinch of salt.
- Use a garlic press: If you’re using fresh garlic, a garlic press helps avoid big chunks and gets the flavor evenly distributed.
- Make it fresh before serving: This dressing is great made ahead, but it really shines when used shortly after mixing while the herbs and garlic are most fragrant.
- Shake before serving: The oil and vinegar can separate as it sits, so always give the dressing a quick shake or whisk before pouring.
How to Store Homemade Italian Dressing
Store any leftovers in an airtight container in the fridge for up to 1 week. I love using 8 oz mason jars with plastic lids—they’re the perfect size and make it super easy to give the dressing a quick shake before serving.
If the dressing separates (which it will) or thickens in the fridge, just let it sit on the counter for a few minutes or place the jar in a warm water bath. Then give it a good shake and it’s ready to go!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Add all ingredients to a bowl, measuring cup, or mason jar. Whisk or shake until the dressing is fully emulsified and smooth.
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Taste and adjust seasonings, if needed. Store leftovers in a sealed jar in the fridge and shake before each use.
Prevent your screen from going dark
- Adjusting flavor: Taste after mixing and tweak to your preference — add more vinegar for tang, fresh herbs for more flavor, extra sweetener for balance, or a pinch more salt if needed.
- Fresh garlic tip: If you want a milder garlic flavor, use ½ teaspoon garlic powder instead of fresh garlic.
- Storage: Store in an airtight container or mason jar in the fridge for up to 1 week. Shake well before each use as the oil and vinegar will separate.
Serving: 2Tablespoons | Calories: 87kcal | Carbohydrates: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 162mg | Potassium: 11mg | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
This Italian dressing is incredibly versatile and adds flavor to so many dishes. It works as a quick marinade for grilled proteins like chicken, salmon, or tofu, can be tossed with pasta, or drizzled over roasted or grilled veggies. I even love serving it as a flavorful dip for crusty bread or raw veggies. Here are some of my favorite ways to use it:
- On a chopped Italian salad – I specifically shared this dressing recipe to be paired with a chopped Italian salad that combines romaine lettuce, mozzarella cheese, red onions, cucumbers, and pepperoncini. It’s a natural fit of flavors and so delicious!
- As a marinade – almost all dressings can double as a marinade and this Italian dressing is no exception. I love marinading my air fryer chicken breast in this dressing.
- On pasta salad – toss it with cooked pasta and chill for a light and refreshing dish. It would be delicious with my healthy pasta salad.
- On grain salads – try it on a quinoa salad, farro salad, or this mediterranean orzo salad.
- On roasted veggies – amazing on roasted zucchini, roasted cauliflower, or any veggie.
- On meal prep bowls – Use it on grilled chicken meal prep bowls, zoodle salad, or even falafel bowls for a lighter dressing option.
- As a dip – Serve with warm bread or fresh veggies as an easy appetizer.
Those are just a few of my favorites, but honestly, this dressing works magic on so many dishes. Here are even more ideas for how to use it:
More Dressing Recipes to Try
Be sure to check out the full collection of salad dressing recipes on EBF!
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