If you’ve ever bought a bottle of Italian dressing “for salad” and then used it for literally everything else… same. This homemade Italian dressing recipe is built specifically for marinades, so it’s bold, herby, a little tangy, and balanced enough to make chicken, steak, and veggies taste like you actually planned dinner.
It comes together in minutes with pantry staples, and you can tweak it depending on what you’re marinating (or how chaotic your week is). Make a jar, stash it in the fridge, and let it carry your meals.
Why You’ll Love This
It’s a one-and-done marinade that works across proteins and veggies: bright vinegar for punch, oil for moisture, herbs for big Italian flavor, and just enough sweetness to round it out—without tasting like bottled dressing.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice (fresh is best)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or maple syrup)
- 3 cloves garlic, finely minced or grated
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/4 teaspoons kosher salt (reduce to 1 teaspoon if using fine salt)
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan (optional, adds savory depth)
How to Make It
- Grab a medium bowl or a jar with a tight lid (a mason jar is perfect).
- Add the red wine vinegar, lemon juice, Dijon mustard, and honey. Whisk (or shake) until smooth.
- Stir in the garlic, oregano, basil, parsley, onion powder, red pepper flakes (if using), salt, and pepper.
- Slowly drizzle in the olive oil while whisking to emulsify, or add it all and shake hard for 15–20 seconds.
- If using Parmesan, whisk it in last. Taste and adjust: more honey for mellow, more vinegar/lemon for extra zing, more salt for punch.
- Use immediately as a marinade, or refrigerate for 30 minutes so the flavors can hang out and get even better.
- To marinate chicken: add chicken plus enough dressing to coat (about 1/3 to 1/2 cup per 1 to 1 1/2 pounds). Marinate 30 minutes to 8 hours.
- To marinate steak: use about 1/3 cup per pound. Marinate 30 minutes to 4 hours (longer can make the surface a little mushy).
- To marinate veggies: toss with just enough to gloss (about 2–4 tablespoons per pound). Marinate 15–45 minutes before roasting or grilling.
Tips for the Best Results
- Don’t over-marinate. This dressing has real acid (vinegar + lemon). Great for flavor, but too long can affect texture—especially for steak and softer veggies.
- Reserve some for serving. If you want extra drizzle for after cooking, set it aside before it touches raw meat.
- Shake before every use. Homemade dressing separates because it’s real ingredients. A quick shake brings it back together.
- Use a bag for meat marinades. A zip-top bag gets maximum coating with less liquid (aka more efficient, less waste).
- Pat proteins dry before cooking. Pull meat from the marinade and lightly pat dry for better browning (especially on the grill or in a skillet).
- Veggies love a lighter hand. Too much dressing can make them steam instead of roast. Aim for “coated,” not “swimming.”
- Salt timing matters. This recipe includes salt for marinade power. If you’re sensitive to salt or using salty add-ins, scale back slightly.
Variations
- Steakhouse vibe: Add 1 teaspoon Worcestershire sauce and swap honey for brown sugar.
- Chicken cutlet energy: Add 1 teaspoon Italian seasoning plus an extra tablespoon of lemon juice for a brighter finish.
- Garlic-forward: Use 5 cloves garlic and add 1/2 teaspoon garlic powder for that “can’t-stop-eating” flavor.
- Spicy: Increase red pepper flakes to 1 teaspoon or add 1–2 teaspoons Calabrian chile paste.
- No Dijon: Sub 1 tablespoon mayo (sounds odd, works amazing) or 1 teaspoon mustard powder.
- Herb upgrade: Swap dried herbs for fresh (about 1 tablespoon each of chopped parsley and basil). Great for summer grilling.
- Veggie-only roast sauce: Add 1 tablespoon balsamic vinegar and a pinch more honey for caramelization.
Storage & Reheating
Store the Italian dressing marinade in a sealed jar in the refrigerator for up to 7 days. It will separate—just shake well before using. This is a dressing/marinade, so there’s nothing to reheat; if you’ve used it on raw meat, discard leftover marinade or boil it hard for at least 1 minute before using as a sauce.
FAQ
How much Italian dressing marinade should I use per pound of chicken?
A good baseline is 1/3 to 1/2 cup per 1 to 1 1/2 pounds of chicken—enough to coat everything. For chicken breasts, 30 minutes to 4 hours is perfect; for thighs, you can go up to 8 hours.
Can I use this on steak without it getting tough?
Yes—just keep the marinating time reasonable. Aim for 30 minutes to 4 hours depending on thickness. Because this has vinegar and lemon, going overnight can break down the surface too much and make it feel a little soft instead of nicely meaty.
Is this safe to use as a sauce after marinating?
Only if it never touched raw meat, or if you boil it first. The safest move: reserve a few tablespoons in a separate container before marinating to drizzle on after cooking. If you forgot, bring the used marinade to a rolling boil for at least 1 minute before serving.
Can I marinade vegetables in Italian dressing overnight?
For sturdy veggies like mushrooms, zucchini, peppers, and onions, keep it to 15–45 minutes for the best texture. Overnight can make some vegetables waterlogged or overly acidic. If you want prep-ahead, chop veggies and store them dry, then toss with dressing right before cooking.
Why does my dressing separate, and how do I fix it?
Separation is normal because oil and vinegar naturally split. Dijon mustard helps emulsify, but it will still separate as it sits. Fix is easy: shake the jar hard before each use, or whisk again. If you want it extra stable, add 1 teaspoon mayo.