If you’ve ever bought a bottle of Italian dressing “for salads” and then realized it secretly makes everything taste better, welcome. This homemade version is brighter, fresher, and built specifically to pull double (triple) duty as a marinade for chicken, steak, veggies, and basically whatever’s in your fridge.
It’s tangy, herby, garlicky, and just a little sweet—aka the kind of flavor that makes meal prep feel less like a chore and more like a win.
Why You’ll Love This
It’s fast (5 minutes), pantry-friendly, and way more customizable than store-bought—plus it works as a marinade, dressing, and drizzle, so you’ll use it all week without getting bored.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Dijon mustard (helps it emulsify)
- 2 teaspoons honey (or maple syrup)
- 3 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan (optional but very “restaurant”)
- 2 tablespoons water (optional, to mellow acidity for marinades)
How to Make It
- Add the red wine vinegar, lemon juice, Dijon, and honey to a bowl or jar.
- Whisk (or shake) until the honey dissolves and everything looks smooth.
- Add the garlic, Italian seasoning, oregano, red pepper flakes (if using), salt, and pepper.
- Slowly drizzle in the olive oil while whisking, until the dressing looks slightly thickened and unified (or just put it all in a jar and shake hard for 20 seconds).
- Stir in Parmesan if you want a slightly creamy, savory edge.
- Taste and adjust: more vinegar/lemon for extra tang, more honey to soften, more salt to make flavors pop.
- If using as a marinade (especially for chicken), stir in 1–2 tablespoons of water to slightly dilute the acidity and keep things balanced.
- Use immediately, or let it sit 10 minutes so the herbs bloom and the garlic mellows.
Tips for the Best Results
- Emulsify like you mean it: Dijon helps the oil and vinegar stay together longer. A jar shake works great.
- Herb bloom = better flavor: Let the dressing rest 10–15 minutes before using so dried herbs hydrate.
- Marinade timing matters: Chicken: 30 minutes to 8 hours. Steak: 30 minutes to 4 hours. Veggies: 15 minutes to 1 hour. Too long can make textures weird.
- Don’t drown your food: For 1 to 1 1/2 pounds of protein, start with 1/2 cup marinade. You want coated, not swimming.
- Pat dry before cooking: Remove meat/veg from marinade and lightly pat dry for better browning on the grill or in a pan.
- Reserve some for serving: If you want extra drizzle, set aside a few tablespoons before it touches raw meat.
- Salt smart: This has salt built in. If you salt your protein separately, ease up so it doesn’t go overboard.
Variations
- Zesty lemon-herb: Add 1 teaspoon lemon zest and swap oregano for dried basil.
- Balsamic Italian: Use balsamic vinegar instead of red wine vinegar for a sweeter, deeper vibe (great for veggies).
- Spicy Italian: Add 1/2 teaspoon cayenne or a spoonful of Calabrian chili paste.
- Creamy-ish: Add 2 tablespoons mayo or Greek yogurt (best used as a dressing or quick chicken marinade).
- Low-acid (gentler) marinade: Use 1/4 cup vinegar + 1/4 cup water, especially if you’re marinating longer.
- Garlic-lover’s: Add one extra clove or 1/2 teaspoon garlic powder for a rounder garlic flavor.
Storage & Reheating
Store the dressing in a sealed jar in the fridge for up to 1 week. Olive oil may solidify when cold—totally normal—so let it sit at room temp for 10–15 minutes and shake again before using. (No reheating needed; it’s a cold sauce.)
FAQ
How much Italian dressing marinade should I use for chicken, steak, or veggies?
Use about 1/2 cup marinade per 1 to 1 1/2 pounds of chicken or steak. For veggies, 1/4 cup is usually enough for a full sheet pan (about 5–6 cups chopped). You want everything well-coated, not soaked.
How long should I marinate chicken in Italian dressing?
For boneless chicken breasts or thighs, 30 minutes is the minimum for flavor, and 4–8 hours is the sweet spot. Try not to go past 12 hours because the acid can start changing the texture and make the outside a little mealy.
Can I marinate steak in Italian dressing without making it tough?
Yes—just keep it shorter. Marinate steak for 30 minutes to 4 hours, depending on thickness. For tender cuts like ribeye or strip, lean toward the shorter end. For flank or skirt steak, 2–4 hours works well.
Is it safe to use the leftover marinade as a sauce?
Not as-is, if it touched raw meat. If you want a drizzle for serving, reserve a portion before adding protein. If you forgot, you can boil the used marinade for at least 1 minute (longer at higher altitudes) to make it safe, then cool slightly before using.
Can I use this as a salad dressing too, or is it only for marinades?
It’s absolutely a salad dressing. If you want it more “salad-friendly,” skip the optional water, consider adding the Parmesan, and taste for salt. For a milder dressing, add an extra teaspoon of honey or a splash more olive oil.