If you’ve ever ordered a basic house salad at an Italian restaurant and thought, “Why does their dressing taste so much better than mine?”—this is the fix. This Italian dressing recipe is bright, herby, and perfectly tangy, with that classic restaurant-style flavor that clings to lettuce (and basically everything else on your plate).
It’s quick, no-fuss, and made with pantry staples. Make it once and you’ll start putting it on salads, pasta salads, roasted veggies, and even using it as a chicken marinade like it’s your new personality.
Why You’ll Love This
It hits that restaurant sweet spot: bold vinegar tang, savory garlic, a little sweetness to round it out, and dried herbs that taste “Italian” in the best way—plus it emulsifies nicely so it’s not just oily liquid sliding off your salad.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon water (helps it emulsify and mellow the acidity)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey (or sugar)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 small garlic clove, finely grated (or 1 teaspoon minced garlic)
How to Make It
- Grab a jar with a tight lid (a pint mason jar is perfect) or a medium bowl and whisk.
- Add the red wine vinegar, water, Dijon mustard, honey, Parmesan, salt, pepper, dried oregano, dried basil, dried parsley, garlic powder, onion powder, and red pepper flakes (if using).
- Add the fresh grated garlic. If you’re sensitive to raw garlic, start with half a clove and add more after tasting.
- If using a bowl, whisk everything together until the Parmesan looks evenly distributed and the mixture is slightly creamy. If using a jar, screw on the lid and shake for 10–15 seconds.
- Slowly stream in the olive oil while whisking (or add it to the jar and shake again). This helps the dressing emulsify so it stays blended longer—aka restaurant vibes.
- Taste and adjust: more vinegar for extra tang, more honey for balance, more salt to make the flavors pop, or a pinch more herbs if you want it louder.
- Let it sit for at least 10 minutes before serving so the dried herbs can rehydrate and the flavor can level up.
- Shake or whisk once more right before using, then drizzle over salad (or use as a marinade).
Tips for the Best Results
- Use red wine vinegar. It’s the classic restaurant-style tang. White vinegar can taste harsh; balsamic changes the whole vibe.
- Dijon is non-negotiable. It helps emulsify and adds depth without screaming “mustard.”
- Parmesan makes it taste legit. Freshly grated is best. The shelf-stable “shaker” kind works in a pinch, but go a little lighter since it’s saltier.
- Let it rest. Ten minutes makes dried herbs taste like they tried harder.
- Shake before every use. Even emulsified dressings separate over time—restaurants do this too.
- Salt to taste after it sits. The garlic and herbs bloom as they hydrate, which changes how salty it tastes.
- Want it extra smooth? Blend it for 10 seconds with an immersion blender. It turns slightly creamy and clings to greens.
Variations
- Creamy restaurant-style: Add 2 tablespoons mayonnaise (or Greek yogurt) for a thicker, clingier dressing.
- Lemon-herb Italian: Replace 1 tablespoon vinegar with fresh lemon juice and add 1/2 teaspoon lemon zest.
- Sweet-and-tangy: Use 1 tablespoon honey plus 1 teaspoon sugar if you like that classic “house dressing” sweetness.
- Herb-forward: Add 1 teaspoon Italian seasoning and reduce the oregano/basil slightly, or add 1 tablespoon chopped fresh parsley if you have it.
- Low-garlic: Skip the fresh garlic and stick with garlic powder only for a softer flavor.
- Marinade mode: Add 1 extra tablespoon vinegar and a pinch more salt, then marinate chicken for 30 minutes to 6 hours.
Storage & Reheating
Store this Italian dressing in a sealed jar in the refrigerator for up to 7 days. Olive oil may solidify when chilled—totally normal—so let it sit at room temp for 10–15 minutes, then shake well to bring it back to life. No reheating needed.
FAQ
Why doesn’t my Italian dressing taste like restaurant dressing?
Restaurant versions usually have three things home recipes miss: enough salt, a touch of sweetness, and an emulsifier (often mustard) so the flavor hits evenly instead of tasting like straight oil and vinegar. The Parmesan also adds that savory “house” depth.
Can I make this without Parmesan?
Yes. You’ll lose some of the restaurant-style savoriness, but it’ll still be delicious. To replace that salty depth, add an extra pinch of salt or 1/2 teaspoon nutritional yeast if you have it.
How do I keep it from separating?
Dijon mustard helps a lot, and shaking/whisking well is key. For the most stable emulsion, blend it briefly (especially if you added mayo or yogurt). It may still separate a bit in the fridge—just shake before using.
Is this good for pasta salad or as a marinade?
Absolutely. For pasta salad, make it as written and toss with warm pasta so it absorbs flavor. For marinade, it’s great for chicken, shrimp, or veggies—aim for 30 minutes to 6 hours for chicken (don’t go overnight; the acid can make it mealy).
Can I use a different vinegar?
You can, but it will change the “restaurant” flavor. White wine vinegar is the closest swap. Apple cider vinegar makes it fruitier. Balsamic turns it darker and sweeter—still good, just not the classic Italian restaurant taste.