Homemade Italian dressing is one of those “why did I ever buy the bottle?” moments. This version is classic and zesty, with that herby-garlicky pop you want—without the harsh bitterness that can sneak in when the oil, vinegar, and seasonings aren’t balanced.
It takes about 5 minutes, uses pantry staples, and instantly upgrades everything from simple green salads to pasta salad, grain bowls, and grilled chicken.
Why You’ll Love This
It’s bright, savory, and perfectly balanced: enough tang to wake up your salad, enough sweetness to smooth the edges, and a simple technique that keeps the herbs tasting fresh—not dusty or bitter.
Ingredients
- 1/2 cup extra-virgin olive oil (use a fresh, mild one for best flavor)
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard (helps emulsify and smooths the tang)
- 1 to 2 teaspoons honey (start with 1; add more if your vinegar is sharp)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder (or 1 small garlic clove, finely grated)
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 to 2 tablespoons finely grated Parmesan (optional, for a “Italian restaurant” vibe)
How to Make It
- Add the red wine vinegar, lemon juice, Dijon, honey, dried oregano, basil, parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using) to a jar or small bowl.
- Whisk (or shake in the jar) until the honey dissolves and everything looks evenly mixed.
- Slowly drizzle in the olive oil while whisking continuously to emulsify. If using a jar, add the oil and shake hard for 20–30 seconds.
- Taste, then adjust: add a tiny pinch more salt for flavor, a touch more honey to reduce sharpness, or a squeeze of lemon for extra brightness.
- If using Parmesan, whisk it in at the end. (It will make the dressing a little thicker and slightly creamy.)
- Let the dressing sit for 5–10 minutes so the dried herbs can “bloom,” then taste one more time and adjust as needed.
- Use right away, or refrigerate in a sealed jar. Shake well before serving.
Tips for the Best Results
- Prevent bitterness with balanced acid. This recipe uses vinegar plus lemon for a cleaner tang. If it tastes harsh, add 1/2 teaspoon more honey and a pinch of salt.
- Choose a mild olive oil. Super peppery olive oils can read bitter once mixed with vinegar. Go for “smooth” or “fruity” on the label.
- Bloom the herbs. Letting the dressing sit for a few minutes makes dried herbs taste more like actual herbs, not seasoning dust.
- Dijon is the secret sauce. It helps the dressing stay emulsified longer and rounds out the acidity so it tastes less sharp.
- Salt matters. Under-salted dressing can taste sour or bitter. Add salt gradually, taste, and stop when it suddenly tastes “complete.”
- Use a jar for convenience. Make, shake, store, and re-shake in the same container—minimal dishes, maximum payoff.
- Pair it with the right salads. This dressing shines on: chopped romaine + cucumber + cherry tomatoes + red onion; arugula + shaved Parmesan + lemony croutons; or classic “Italian house salad” with pepperoncini and olives.
Variations
- Classic deli-style: Add 1 teaspoon dried Italian seasoning and 1 tablespoon chopped pepperoncini (plus a splash of its brine).
- Garlic-forward: Use 1 small grated garlic clove instead of garlic powder. Let it sit 10 minutes, then taste; fresh garlic intensifies as it rests.
- Less tangy: Reduce vinegar to 3 tablespoons and increase olive oil to 2/3 cup.
- More creamy (without mayo): Add 2 tablespoons Greek yogurt and increase Dijon to 1 tablespoon. Great for hearty salads.
- Sweet and bright: Swap honey for maple syrup and add a pinch more lemon zest.
- Herby-fresh: Replace dried herbs with 1 tablespoon each chopped fresh parsley and basil (and 1 teaspoon fresh oregano if you have it). Use right away for peak flavor.
Storage & Reheating
Store Italian dressing in a sealed jar in the refrigerator for up to 7 days. The oil will solidify when cold—totally normal. Let it sit at room temp for 10–15 minutes, then shake very well before using. (No reheating needed, just a good shake and you’re back in business.)
FAQ
How do I keep Italian dressing from tasting bitter?
Bitterness usually comes from very peppery olive oil, too much dried herb, or not enough balance (salt + a touch of sweet). Use a mild extra-virgin olive oil, measure herbs (don’t free-pour), and adjust with a pinch more salt and 1/2 to 1 teaspoon extra honey if needed.
What are the best salad pairings for this dressing?
Go classic: romaine, cucumber, cherry tomatoes, red onion, olives, and pepperoncini. It’s also amazing on a chopped salad with chickpeas and provolone, a pasta salad with mozzarella pearls, or a spinach salad with toasted nuts and shaved Parmesan.
Can I make this Italian dressing without Dijon mustard?
Yes. It will still taste good, but it won’t stay emulsified as long. Swap in 1 teaspoon mayo (for emulsifying only), or just plan to shake/whisk again right before serving.
Why does my dressing separate, and is that bad?
Totally normal—oil and vinegar naturally separate. Dijon helps them stay together longer, but you’ll still want to shake before each use. If you want it extra stable, whisk for a full 45–60 seconds or blend for 10 seconds.
Can I use this as a marinade?
Yes, and it’s a good one. Use it for chicken, shrimp, or veggies (like zucchini and mushrooms). Marinate chicken for 30 minutes to 4 hours (not overnight—the acid can make it mealy). For vegetables, 20–30 minutes is plenty.