If you’ve ever wished you had one “do-it-all” marinade that makes chicken juicy, steak extra craveable, and veggies taste like they came from your favorite Italian spot—this is it. This Italian dressing recipe is bright, herby, a little tangy, and just the right amount of savory.
Bonus: it doubles as a salad dressing, a quick drizzle for grain bowls, and a weeknight flavor shortcut. Make a jar once, and you’ll suddenly have plans for everything in your fridge.
Why You’ll Love This
It’s fast (5 minutes), flexible (use dried or fresh herbs), and built for marinades—meaning it clings, seasons deeply, and helps tenderize without overpowering your food. One batch turns plain proteins and veggies into “wait, what did you put on this?” territory.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar (or white wine vinegar)
- 2 tablespoons lemon juice (about 1/2 lemon)
- 1 tablespoon Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 2 cloves garlic, finely grated or minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, but so good for steak)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–2 tablespoons grated Parmesan (optional, for extra savory)
- Pinch of red pepper flakes (optional)
How to Make It
- Add the vinegar, lemon juice, Dijon, honey, garlic, herbs, onion powder, salt, pepper, and any optional add-ins to a jar with a tight lid (or a bowl).
- Whisk or shake until the honey dissolves and everything looks evenly mixed.
- Slowly stream in the olive oil while whisking (or add it to the jar and shake hard for 20–30 seconds) until emulsified and slightly creamy.
- Taste and adjust: more salt for punch, more honey to mellow the tang, or an extra squeeze of lemon for brightness.
- Use immediately as a marinade or dressing, or let it sit 10 minutes so the dried herbs bloom and the flavor rounds out.
- For marinades, add food + dressing to a zip-top bag or shallow dish, toss to coat, and refrigerate for the recommended time (see tips below).
- When ready to cook, remove food from the marinade and let excess drip off (especially important for grilling to avoid flare-ups).
- Cook your chicken, steak, or veggies as usual, and finish with a fresh pinch of salt or a squeeze of lemon if you want that final restaurant-level pop.
Tips for the Best Results
- Shake before every use. Oil and vinegar separate—normal and expected. A quick shake brings it back together.
- Don’t over-marinate. Acid can start “cooking” the exterior. Chicken: 2–12 hours. Steak: 30 minutes–4 hours. Veggies: 15–60 minutes.
- Pat proteins dry before high-heat cooking. Less surface moisture = better browning and char.
- Use a non-reactive container. Glass, stainless steel, or a zip-top bag works best. Avoid aluminum.
- For extra garlic flavor without bitterness, grate it instead of chopping, or use roasted garlic.
- Want it thicker? Add an extra teaspoon of Dijon or a tablespoon of Parmesan to help it cling as a marinade.
- Make it meal-prep friendly. Keep a jar in the fridge and use it as a quick “marinate while you prep the rest” move.
Variations
- Steakhouse Italian: Add 1 teaspoon Worcestershire and swap smoked paprika for regular paprika.
- Chicken parm vibes: Add 2 tablespoons Parmesan and a pinch more basil; finish cooked chicken with extra Parmesan.
- Zesty herb-forward: Use 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh basil (reduce dried herbs by half).
- Spicy: Add 1/2 teaspoon crushed red pepper or a small spoon of Calabrian chili paste.
- Lower acid: Reduce vinegar to 1/4 cup and increase olive oil to 2/3 cup for a smoother, less punchy marinade.
- No honey: Swap in 1 teaspoon sugar or skip sweetener entirely for a sharper, classic tang.
Storage & Reheating
Store the Italian dressing in a sealed jar in the refrigerator for up to 1 week. It may thicken slightly when chilled—just let it sit at room temp for 5–10 minutes and shake well. If you used fresh herbs or Parmesan, aim to use it within 4–5 days for the freshest flavor.
FAQ
How much Italian dressing should I use as a marinade?
A good starting point is 1/3 to 1/2 cup marinade per 1 to 1 1/2 pounds of chicken or steak, and about 1/4 cup per pound of vegetables. You want everything well-coated, not swimming.
How long should I marinate chicken in Italian dressing?
For best texture, marinate chicken 2 to 12 hours in the fridge. If you’re short on time, even 30 minutes helps. Try not to go past 24 hours because the acid can make the surface a little mushy.
Can I marinate steak in this, or will the acid ruin it?
You can absolutely marinate steak—just keep it shorter. 30 minutes to 4 hours is the sweet spot for most cuts. For super-tender cuts (like filet), you may only need 30–60 minutes for flavor.
Is it safe to use leftover marinade as a sauce?
Only if it never touched raw meat, or if you boil it first. If it’s been in contact with raw chicken or steak, transfer it to a small pot and boil for at least 1 full minute (longer at high altitude). Easiest option: set aside a little dressing before marinating and use that for drizzling.
What veggies work best with Italian dressing marinade?
It’s amazing on zucchini, bell peppers, mushrooms, onions, asparagus, and eggplant. For quicker-cooking veggies, marinate 15–30 minutes. For heartier ones (like mushrooms or eggplant), go closer to 45–60 minutes, then grill or roast until browned.