Some Italian dressings taste like straight-up dried herbs and regret—too sharp, too bitter, and somehow still bland. This one is different: bright, zesty, and balanced, with that classic deli-salad energy (but fresher).
It’s also the kind of recipe you make once and then keep on repeat—because it works on basically everything from chopped salads to pasta salads to chicken bowls.
Why You’ll Love This
It’s punchy and flavorful without turning bitter, thanks to a few small technique choices (hello, blooming the herbs) and a balanced acid-to-oil ratio that tastes vibrant instead of harsh.
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 to 2 teaspoons honey (or maple syrup)
- 2 small garlic cloves, finely grated or pressed
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely grated Parmesan (optional but very classic)
- 1 tablespoon warm water (to soften herbs and smooth the bite)
- Optional: pinch of red pepper flakes
How to Make It
- In a small bowl or measuring cup, add the dried oregano, basil, thyme, onion powder, salt, pepper, and red pepper flakes (if using).
- Pour in the warm water and stir. Let it sit for 2 minutes to “wake up” the dried herbs so they taste fragrant instead of dusty.
- Add the red wine vinegar, lemon juice, Dijon mustard, honey, and grated garlic. Whisk until the honey dissolves and the mixture looks smooth.
- While whisking constantly, slowly drizzle in the olive oil. Keep whisking until the dressing looks slightly thickened and emulsified.
- Whisk in the Parmesan if using. Taste and adjust: more salt for overall flavor, a touch more honey if it’s too sharp, or a splash more vinegar if you want it extra zesty.
- Let the dressing rest for 10 minutes before using (seriously). This helps the garlic mellow and the herbs fully hydrate.
- Shake or whisk again right before serving, especially if it has been sitting for a bit.
Tips for the Best Results
- Bloom the herbs: That quick warm-water step softens dried herbs and reduces that bitter, raw edge.
- Use a “softer” olive oil: If your extra-virgin olive oil is very peppery or bitter, cut it with 2 tablespoons neutral oil (avocado or grapeseed) or choose a milder EVOO.
- Grate the garlic: Minced garlic can be harsh; finely grated garlic disperses better, so you get flavor without random spicy chunks.
- Dijon is the secret bodyguard: It helps the dressing emulsify so it clings to lettuce instead of sliding to the bottom of the bowl.
- Balance the bite: If it tastes bitter or too sharp, add 1/2 teaspoon more honey and a pinch more salt. Sweet + salt = the smooth landing.
- Don’t overdress: Start with a little, toss, then add more. Especially with delicate greens, less is more.
- Let it sit: A 10–15 minute rest makes everything taste more “together” and less aggressively vinegary.
Variations
- Classic Italian restaurant style: Add 1 teaspoon sugar instead of honey, plus an extra pinch of oregano.
- More creamy (but not heavy): Whisk in 1 to 2 tablespoons mayonnaise or Greek yogurt for a thicker, clingier dressing.
- Brighter and herby: Add 2 tablespoons chopped fresh parsley or basil right before serving.
- Garlic-lover version: Use 1 large clove plus 1/4 teaspoon garlic powder for layered flavor (still smooth).
- Cheese-free: Skip Parmesan and add 1 teaspoon nutritional yeast for a similar savory vibe.
- Salad pairing ideas: Toss with romaine + cherry tomatoes + cucumber + red onion + pepperoncini. It’s also amazing on a chopped “antipasto” salad with salami, provolone, olives, and chickpeas.
- Pasta salad pairing: Stir into cooked, cooled rotini with mozzarella pearls, roasted red peppers, spinach, and sliced olives.
Storage & Reheating
Store in a sealed jar in the fridge for up to 7 days. The olive oil may solidify when cold—totally normal—so let it sit at room temp for 10–15 minutes, then shake hard to re-emulsify. (No reheating needed; just warm it slightly by letting it stand.)
FAQ
Why does Italian dressing sometimes taste bitter?
Bitterness usually comes from very peppery extra-virgin olive oil, harsh raw garlic, or dried herbs that haven’t softened. This recipe reduces that by blooming the herbs with warm water, balancing with a touch of honey, and using Dijon to round everything out.
Can I make this Italian dressing without Dijon mustard?
Yes. You can swap in 1 teaspoon mayo (for emulsifying) or simply leave it out and shake the jar vigorously before each use. The flavor will be slightly less “rounded,” but still tasty.
What’s the best salad to pair with this dressing?
It’s perfect on a classic Italian chopped salad: romaine, cucumber, cherry tomatoes, red onion, pepperoncini, olives, and a sprinkle of Parmesan. It also slaps on a simple side salad with mixed greens and shaved carrot when you want something quick.
How do I make it less acidic but still zesty?
Add 1 more tablespoon olive oil and 1/2 to 1 teaspoon honey, plus a pinch of salt. You’ll keep the brightness from the vinegar and lemon, but the sharpness will mellow out.
Can I use fresh herbs instead of dried?
You can, but the flavor profile will change (lighter and greener). Use about 1 tablespoon chopped fresh oregano or basil per teaspoon dried. Skip the warm-water blooming step, and make sure to use it within 4–5 days for the freshest taste.