If you’ve ever ordered a salad at a good Italian spot and thought, “Why does their dressing taste so much better than mine?”—this is the fix. It’s bright, herby, a little tangy, and perfectly savory, with that creamy-but-not-creamy texture restaurants always seem to nail.
This Italian dressing is made with pantry staples, but it tastes like you whisked it up in a back kitchen with a stack of chilled plates and a line cook yelling “Behind!” (in the best way).
Why You’ll Love This
It’s bold without being harsh, emulsifies like a dream (so it clings to lettuce instead of pooling at the bottom), and works on everything from chopped salads to pasta salads, grilled chicken, and roasted veggies.
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or sugar)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons finely grated Parmesan (optional, but very restaurant)
- 1 tablespoon minced pepperoncini or 1/4 teaspoon red pepper flakes (optional for heat)
How to Make It
- Add the red wine vinegar, lemon juice, Dijon, and honey to a medium bowl or a jar with a tight lid.
- Whisk (or shake) until the honey dissolves and the mixture looks smooth.
- Add oregano, basil, thyme, garlic powder, onion powder, salt, and black pepper. Whisk again to wake up the dried herbs.
- Slowly drizzle in the olive oil while whisking constantly to emulsify, until it looks slightly thickened and evenly blended. If using a jar, add the oil and shake hard for 15–20 seconds.
- Stir in the Parmesan (if using) and the pepperoncini or red pepper flakes (if using).
- Taste and adjust: more vinegar for extra tang, more honey for balance, more salt for that restaurant-level “pop.”
- Let it sit for 10 minutes before serving so the herbs can hydrate and the flavor can round out.
- Shake or whisk once more right before dressing your salad.
Tips for the Best Results
- Use Dijon on purpose. It’s not just flavor—Dijon helps the dressing emulsify so it stays blended longer and coats better.
- Give the herbs a minute. Dried herbs need a short rest to soften; that 10-minute sit makes it taste less “pantry” and more “kitchen-made.”
- Balance is everything. If it tastes too sharp, add 1/2 teaspoon more honey. If it tastes flat, add a pinch more salt or a squeeze of lemon.
- Parmesan is the secret handshake. Restaurants often add a salty, umami element—Parmesan gets you there fast.
- Pick a good olive oil. You don’t need the fanciest bottle, but if it tastes bitter or stale, your dressing will too.
- Dress the salad right. Start with a small amount, toss, then add more as needed. Nobody wants a soggy salad situation.
Variations
- Creamy Italian: Add 2 tablespoons mayo (or Greek yogurt) and whisk until smooth. This is very “house salad” vibes.
- Garlic-forward: Swap garlic powder for 1 small grated garlic clove. Let it sit 5 minutes, then taste—fresh garlic gets intense quickly.
- Herbier (closer to fresh): Add 1 tablespoon chopped fresh parsley and/or 1 teaspoon chopped fresh oregano if you have it.
- Zesty pepperoncini brine boost: Replace 1 tablespoon of the vinegar with pepperoncini brine for tangy, deli-style flavor.
- Sweet Italian: Increase honey to 1 tablespoon and add 1/4 teaspoon smoked paprika for a subtle, rounded finish.
Storage & Reheating
Store in a sealed jar in the fridge for up to 7 days. The olive oil may solidify when cold—totally normal. Let it sit at room temp for 10–15 minutes, then shake hard to re-emulsify before using (no reheating needed).
FAQ
Why doesn’t my Italian dressing taste like restaurant dressing?
Usually it’s missing two things: enough salt and an emulsifier. Restaurants season aggressively (in a good way), and they often use mustard and/or cheese to help the dressing cling to the salad. Try the Parmesan and don’t be afraid to add a pinch more salt after tasting.
Can I make this without Dijon mustard?
Yes. You can swap in 1 teaspoon yellow mustard, or skip it entirely. Just know the dressing will separate faster, so you’ll need to shake/whisk right before serving. If you skip mustard, adding the optional Parmesan helps with body and flavor.
What’s the best vinegar to use for “real” Italian dressing flavor?
Red wine vinegar gives the classic restaurant profile. White wine vinegar is slightly softer, and apple cider vinegar tastes a bit fruitier. If you want the most familiar “Italian house dressing” taste, stick with red wine vinegar.
How do I keep it from separating?
Emulsify it: whisk while slowly drizzling in the oil, or shake very vigorously in a jar. Dijon mustard helps a lot, and letting it sit for 10 minutes before serving also improves the texture. Even when it separates a little in the fridge, a quick shake brings it right back.
Can I use this as a marinade?
Absolutely. It’s great on chicken, shrimp, or veggies. For chicken, marinate 30 minutes to 4 hours in the fridge. Because it’s acidic, avoid marinating too long (especially seafood), or the texture can get a little soft.