Some Italian dressing tastes like straight vinegar with a sprinkle of “Italian seasoning” and vibes. This one? It’s the real deal: bright, herby, slightly sweet, and garlicky in the way restaurant salads somehow always are.
It comes together in minutes, makes your weeknight salads feel like a sit-down meal, and doubles as a marinade you’ll want to use on everything.
Why You’ll Love This
It nails that restaurant-style balance—tangy but not harsh, flavorful but not salty—thanks to a simple emulsified base, plenty of dried herbs, and a quick “bloom” moment that wakes everything up.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons freshly grated Parmesan cheese (optional, but very restaurant)
- 1 tablespoon water (helps the emulsion)
- 1 tablespoon Dijon mustard
- 2 teaspoons honey (or 1 1/2 teaspoons sugar)
- 1 1/2 teaspoons 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
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (optional, for a fresh finish)
How to Make It
- In a small bowl or measuring cup, add the red wine vinegar, water, Dijon mustard, and honey. Whisk until smooth.
- Add the dried oregano, basil, thyme, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Whisk again.
- Let the mixture sit for 5 minutes. This gives the dried herbs time to hydrate and taste more “restaurant” and less dusty.
- While whisking constantly, slowly drizzle in the olive oil. Keep whisking until it looks slightly thickened and unified (emulsified).
- Whisk in the Parmesan, if using. Taste and adjust: more salt for punch, more honey for softness, or a tiny splash more vinegar if you want it brighter.
- If using fresh parsley, stir it in right before serving (or add it later so it stays green and fresh).
- Use immediately, or pour into a jar with a tight lid and chill for at least 30 minutes to let the flavors settle.
- Before serving from the fridge, shake well to recombine.
Tips for the Best Results
- Use Dijon, not yellow mustard. Dijon gives that subtle creamy tang and helps the dressing stay mixed longer.
- Bloom the herbs. That 5-minute rest after mixing the vinegar + seasonings makes a noticeable difference.
- Drizzle the oil slowly. A steady stream while whisking builds a smoother, restaurant-style emulsion.
- Choose a good olive oil. If your olive oil tastes bitter or stale on its own, you’ll taste it in the dressing.
- Parmesan = instant upgrade. It adds savory depth and that “Why is this so good?” factor.
- Season after chilling. Cold dulls flavor. Taste once it’s chilled and adjust salt or sweetness.
Variations
- Garlic-forward: Swap garlic powder for 1 small grated garlic clove. Let it sit 10 minutes before adding oil.
- Lemon-herb Italian: Replace 1 tablespoon vinegar with 1 tablespoon lemon juice and add 1/2 teaspoon lemon zest.
- Creamy Italian: Add 2 tablespoons mayo (or Greek yogurt). Whisk it in before the oil for a thicker, creamy result.
- Spicy: Add more red pepper flakes or a small pinch of cayenne.
- Lower acid: Use 3 tablespoons vinegar + 1 tablespoon water for a gentler tang.
- Marinade mode: Add 1 extra teaspoon salt and a squeeze of lemon; use on chicken, shrimp, or veggies.
Storage & Reheating
Store in a sealed jar in the refrigerator for up to 7 days. This dressing will separate as it sits—totally normal—so shake hard (or whisk) before serving. No reheating needed, but let it sit at room temp for 5–10 minutes if the olive oil firms up in the fridge.
FAQ
Why does restaurant Italian dressing taste better than most homemade?
It usually comes down to balance and texture: enough salt and sweetness to round out the vinegar, and a proper emulsion so it clings to the lettuce instead of sliding off. The Dijon + slow oil drizzle combo is doing the heavy lifting here.
Do I really need sugar or honey?
Yes—just a little. Restaurants almost always add some form of sweetness to soften the acidity and make the herbs pop. If you’re avoiding sweeteners, you can skip it, but the dressing will taste sharper.
Can I make this in a jar instead of whisking?
You can. Add everything except the oil, shake to combine, then add the oil and shake again for 30–45 seconds. It won’t be quite as silky as a slow whisked emulsion, but it’s still very good and super convenient.
What’s the best oil-to-vinegar ratio for Italian dressing?
For a restaurant-style taste, 2:1 oil to vinegar is a sweet spot: flavorful and bright without being mouth-puckering. If you like it tangier, go closer to 1.5:1; if you want it milder, go 3:1.
What salads and foods work best with this dressing?
It’s perfect on a classic Italian salad (romaine, tomatoes, red onion, pepperoncini, croutons), pasta salad, or as a marinade for chicken or steak tips. It’s also great drizzled over roasted veggies or used as a quick dip for crusty bread.