Store-bought Italian dressing has its place, but homemade? It’s brighter, bolder, and actually tastes like herbs (not just “seasoning”). Plus, you can tweak it to match your mood: creamy, spicy, extra lemony, or even a little sweet.
This Homemade Italian Dressing Recipe is your go-to base, with 7 easy variations so you can keep salads, marinades, and pasta salads feeling brand new all week.
Why You’ll Love This
It’s quick (5 minutes), pantry-friendly, and way more customizable than anything in a bottle—make it zesty, creamy, spicy, or mellow, and it works on everything from salads to chicken marinades.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder (or 1 small fresh garlic clove, finely grated)
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon grated Parmesan (optional, but highly recommended)
- 1 to 3 tablespoons water (to mellow the acidity, as needed)
How to Make It
- Add the vinegar, Dijon, honey, Italian seasoning, garlic powder, onion powder, salt, pepper, and Parmesan (if using) to a jar with a tight-fitting lid or a small bowl.
- Whisk (or shake) until the honey dissolves and everything looks well combined.
- Slowly drizzle in the olive oil while whisking to emulsify, or add the oil to the jar and shake hard for 20–30 seconds.
- Taste it. If it’s too tangy, whisk in 1 tablespoon water at a time until it’s balanced for you.
- Let it sit for 5–10 minutes so the dried herbs can hydrate and the flavors can settle.
- Shake or whisk again right before serving (the oil and vinegar naturally separate).
- Use immediately on salads, or use as a marinade for chicken, shrimp, or veggies (see tips for timing).
Tips for the Best Results
- Use a jar: The easiest “blender” is a mason jar. Shake, pour, repeat. Also great for storage.
- Balance the bite: Vinegar brands vary. If yours is extra sharp, a splash of water plus the honey makes it taste restaurant-level.
- Let the herbs bloom: Dried Italian seasoning needs a few minutes to soften. The dressing tastes better after a short rest.
- Parmesan adds body: Even 1 tablespoon makes the dressing feel richer and helps it cling to greens.
- Salt to your salad: Dressing alone can taste perfect, then disappear on a big bowl of lettuce. A pinch of salt on the salad fixes that.
- Marinating timing: For chicken, 30 minutes to 2 hours is ideal. For shrimp, 15–30 minutes. For veggies, 30 minutes is great. Don’t do overnight with lots of vinegar—it can get a little “cooked” and mushy.
Variations
- Creamy Italian: Add 2 to 4 tablespoons mayonnaise (or Greek yogurt) and 1 tablespoon water to thin. Taste and add a pinch more salt. This is elite on pasta salad.
- Spicy Italian: Add 1/4 to 1/2 teaspoon crushed red pepper flakes plus 1 teaspoon hot sauce. Want it smoky-spicy? Add 1/2 teaspoon smoked paprika.
- Lemon Italian: Swap 1 tablespoon of the vinegar for 1 tablespoon fresh lemon juice and add 1 teaspoon lemon zest. Bright, fresh, and perfect with arugula.
- Garlic Lover’s: Use 2 small fresh garlic cloves (grated) instead of garlic powder, and add an extra pinch of salt. Let it sit 10 minutes before serving.
- Herby Green Italian: Add 2 tablespoons finely chopped fresh parsley and/or basil. If using fresh herbs, store and use within 3–4 days for best flavor.
- Sweet & Tangy Italian: Increase honey to 2 tablespoons and add 1 teaspoon balsamic vinegar. So good for kid-friendly salads and grilled chicken.
- Low-Acid “Mellow” Italian: Reduce vinegar to 3 tablespoons and add 2–3 tablespoons water plus an extra 1/2 tablespoon honey. Great when you want flavor without the sharpness.
Storage & Reheating
Store homemade Italian dressing in a sealed jar in the fridge for up to 7 days (5 days if using fresh garlic or fresh herbs). No reheating needed—just let it sit at room temp for 10 minutes if the olive oil firms up, then shake well before using.
FAQ
Why does my Italian dressing separate?
Totally normal: oil and vinegar don’t stay blended forever. The Dijon mustard helps emulsify, but you’ll still want to shake or whisk right before serving. If you want it to stay blended longer, add a little more Dijon (1 extra teaspoon).
Can I make this without Dijon mustard?
Yes. The flavor will be slightly less tangy and it won’t emulsify as well, but it still works. Swap in 1 teaspoon yellow mustard, or skip it and just shake again right before pouring.
How do I make it creamy without mayo?
Use plain Greek yogurt (2 to 4 tablespoons) and thin with 1 tablespoon water or a squeeze of lemon. It’ll be creamy, slightly tangy, and great for salads and wraps.
What’s the best vinegar for Italian dressing?
Red wine vinegar is the classic, but white wine vinegar also tastes clean and bright. If you only have apple cider vinegar, use it—just add an extra teaspoon of honey because it can read sharper.
Can I use this as a marinade, and for how long?
Yes, it’s a great marinade. Aim for 30 minutes to 2 hours for chicken, 15 to 30 minutes for shrimp, and about 30 minutes for veggies. Because it’s vinegar-based, longer isn’t always better—over-marinating can make textures soft or a little “cured.”