Homemade Italian Dressing Recipe: 7 Variations (Creamy, Spicy, Lemon)

If you’ve ever grabbed a bottle of Italian dressing and thought, “Why does this taste… sweet and dusty?” you’re not alone. The homemade version is brighter, fresher, and actually tastes like herbs, garlic, and good olive oil.

This is my go-to Homemade Italian Dressing recipe plus 7 easy variations (including creamy, spicy, and lemon). Make one base, then remix it depending on your mood, your salad situation, or what’s in your fridge.

Why You’ll Love This

It’s fast (5 minutes), flexible, and way more flavorful than store-bought—plus it doubles as a marinade for chicken, shrimp, or veggies when you want dinner to feel effortless but still kind of impressive.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons honey (or maple syrup)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder (or 1 small garlic clove, finely grated)
• 1/2 teaspoon onion powder
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1–2 tablespoons grated Parmesan (optional, but highly recommended)
• 1 tablespoon chopped fresh parsley or basil (optional)

How to Make It

1. Add the vinegar, lemon juice, Dijon, honey, Italian seasoning, oregano, garlic powder, onion powder, salt, and pepper to a jar with a tight lid (a pint jar is perfect).
2. Shake for 10 seconds to dissolve the honey and evenly distribute the spices.
3. Add the olive oil (and Parmesan if using).
4. Shake again for 20–30 seconds until the dressing looks emulsified and slightly creamy.
5. Taste and adjust: more salt for overall flavor, more lemon for brightness, more honey to soften acidity, or more pepper for bite.
6. Let it sit for 5 minutes so the dried herbs can bloom, then shake once more.
7. Use immediately on salad, or drizzle over roasted veggies, grain bowls, or as a quick marinade.
8. If it separates (totally normal), just shake right before serving.

Tips for the Best Results

• Use a jar and shake: It’s the easiest way to emulsify without hauling out a whisk.
• Don’t skip Dijon: It helps the oil and vinegar stay together longer and adds subtle tang.
• Salt matters: If it tastes “flat,” it probably needs a pinch more salt, not more vinegar.
• Let the herbs hydrate: Dried herbs taste better after a few minutes in the acidic ingredients.
• Choose a decent olive oil: You’ll taste it. If it’s bitter in the bottle, it’ll be bitter in the dressing.
• Parmesan trick: A little grated Parmesan adds savory depth and helps the dressing cling to greens.
• For super-smooth texture: Blend everything for 10 seconds with an immersion blender.

Variations

• Creamy Italian: Stir in 2 tablespoons mayonnaise (or Greek yogurt for a tangier vibe). Add a splash of water to thin if needed.
• Spicy Italian: Add 1/2 to 1 teaspoon crushed red pepper flakes, or 1 teaspoon Calabrian chili paste. Great on chopped salads and sandwiches.
• Lemon Italian: Increase lemon juice to 3 tablespoons, add 1 teaspoon lemon zest, and swap red wine vinegar for white wine vinegar for a softer tang.
• Garlic Lover’s: Use 2 small grated garlic cloves (or 1/2 teaspoon garlic powder plus 1 clove). Let it sit 10 minutes before serving.
• Herby Garden: Add 2 tablespoons finely chopped fresh basil/parsley + 1 tablespoon chopped chives. Best used within 2–3 days.
• Parmesan Peppercorn: Add 3 tablespoons Parmesan and 1/2 teaspoon cracked black pepper. Perfect for romaine and crunchy croutons.
• Balsamic Italian: Swap red wine vinegar for balsamic vinegar and reduce honey to 1 teaspoon (balsamic is already sweet). Delicious on tomato-mozzarella salads.

Storage & Reheating

Store homemade Italian dressing in a sealed jar in the fridge for up to 7 days (3–4 days if you add lots of fresh herbs or dairy). No reheating needed—just let it sit at room temp for 10 minutes if the oil solidifies, then shake well before using.

FAQ

Why does my Italian dressing separate so fast?

Oil and vinegar naturally separate. Dijon mustard helps emulsify, but it won’t keep it blended forever. Shake right before serving, or blend with an immersion blender for a longer-lasting emulsion.

Can I make this Italian dressing without Dijon mustard?

Yes. You can skip it, but the dressing will separate faster and taste a little less “rounded.” If you have it, a tiny spoon of mayo or Greek yogurt can also help with emulsifying (and it edges you toward the creamy variation).

How do I make it less tangy (or less acidic)?

Add a little more honey (start with 1/2 teaspoon) or increase the olive oil by a couple tablespoons. You can also swap part of the vinegar for more lemon juice for a brighter, less sharp acidity.

Is this a good marinade, and how long should I marinate?

It’s great as a marinade for chicken, shrimp, or veggies. For chicken, marinate 30 minutes to 4 hours. For shrimp, 15–30 minutes is plenty. For vegetables (like zucchini or mushrooms), 20–60 minutes works well before grilling or roasting.

What’s the best salad to use with homemade Italian dressing?

Classic: romaine + cucumber + cherry tomatoes + red onion + pepperoncini. It’s also amazing on chopped salads with chickpeas and salami, pasta salad, or as a drizzle over roasted potatoes and green beans.