This Homemade Italian Dressing Recipe is the “why did I ever buy bottled?” kind of situation. It’s bright, herby, garlicky, and hits that perfect balance of tangy and savory—aka it makes salads taste like something you actually want to eat.
Even better: this one base recipe turns into 7 easy variations (including creamy, spicy, and lemon). Make one jar, tweak it your way, and suddenly you’re the person with the best salads, marinades, and veggie dips on demand.
Why You’ll Love This
It’s fast (5 minutes), made with pantry staples, customizable for every mood, and tastes fresher than anything from the store—plus it doubles as a marinade and sandwich drizzle.
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp honey (or maple syrup)
- 2 small garlic cloves, finely grated or minced
- 1 1/2 tsp Italian seasoning
- 2 tbsp grated Parmesan (optional but very good)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1–2 tbsp water, as needed to mellow and emulsify
How to Make It
- Add the vinegar, lemon juice, Dijon, honey, garlic, Italian seasoning, salt, and pepper to a jar with a tight lid (or a medium bowl).
- If using Parmesan, add it now for extra savory flavor and a slightly thicker texture.
- Shake (or whisk) for 15–20 seconds until everything looks combined and the mustard is fully mixed in.
- Slowly drizzle in the olive oil while whisking, or just add it to the jar and shake vigorously for 20–30 seconds until emulsified.
- Taste and adjust: more vinegar for extra tang, more honey for balance, more salt to make the flavors pop, or more herbs if you like it bold.
- If the dressing tastes too sharp or too thick, shake in 1–2 tbsp water to soften the acidity and help it coat greens evenly.
- Let it rest 5–10 minutes (if you have time) so the garlic and herbs can bloom.
- Shake again right before serving, then drizzle over salad, use as a marinade, or spoon onto roasted veggies.
Tips for the Best Results
- Use a jar method: it emulsifies fast, and the same jar becomes your storage container.
- Grate the garlic instead of chopping for smoother flavor with no big bites.
- Let it sit briefly: 10 minutes makes the herbs taste more “restaurant” and less “straight from the spice jar.”
- Don’t skip Dijon: it’s the emulsifier that keeps oil and vinegar from separating instantly.
- Balance is everything: if it’s too tangy, add a touch more honey; if it’s flat, add salt; if it’s heavy, add lemon.
- Parmesan thickens: if you add it, you may want a splash of water to keep it pourable.
- For salads: dress greens lightly, toss, then add a bit more only if needed. You can always add—undoing is harder.
Variations
- Creamy Italian: Add 3 tbsp mayonnaise (or Greek yogurt) and 1–2 tbsp water to thin. Extra pinch of salt recommended.
- Spicy Italian: Add 1/2–1 tsp crushed red pepper flakes and 1/4 tsp smoked paprika. Optional: a few drops of hot sauce.
- Lemon Italian: Replace the red wine vinegar with 2 tbsp white wine vinegar and increase lemon juice to 3 tbsp. Add 1 tsp lemon zest if you have it.
- Garlic Lover’s: Use 3–4 cloves garlic (grated). Let it sit 15 minutes before using for the full effect.
- Herb-Forward “Green” Italian: Add 2 tbsp chopped fresh parsley and 1 tbsp chopped basil (or 1 tsp dried basil). Great for pasta salad.
- Parmesan Peppercorn: Keep the Parmesan and increase black pepper to 1/2 tsp (or use cracked pepper). Tastes amazing on chopped salads.
- Honey Balsamic Italian: Swap red wine vinegar for balsamic vinegar and increase honey to 1 tbsp. Perfect on spinach salads and grilled chicken.
Storage & Reheating
Store dressing in a sealed jar in the refrigerator for up to 7 days. It will separate as it sits—totally normal—so shake hard before each use. If it thickens from the olive oil chilling, let it sit at room temperature for 10 minutes, then shake again (no reheating needed).
FAQ
Why does my Italian dressing separate so fast?
Oil and vinegar naturally separate. Dijon mustard helps emulsify, but it’s not permanent like some store-bought dressings. Shake right before serving, and consider adding a tiny splash of water (or a bit more Dijon) to help it stay combined longer.
How do I make it creamy without mayo?
Use plain Greek yogurt (about 3 tbsp) or sour cream (2–3 tbsp). Add 1–2 tbsp water to thin it to a drizzleable consistency. This makes it extra good for pasta salad and as a veggie dip.
Can I use dried herbs instead of Italian seasoning?
Yes. Use a mix like 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried parsley, and a pinch of thyme or rosemary. Dried herbs intensify as they sit, so taste again after 10 minutes and adjust.
What’s the best vinegar for homemade Italian dressing?
Red wine vinegar is the classic “Italian dressing” taste. White wine vinegar is lighter and a little sharper, and balsamic makes it sweeter and richer. If you’re doing the lemon variation, white wine vinegar + extra lemon is the brightest combo.
Can I use this as a marinade, and for how long?
Yes—this is excellent on chicken, shrimp, or veggies. Marinate chicken for 2–8 hours (refrigerated), shrimp for 15–30 minutes, and hearty veggies (like zucchini or mushrooms) for 30–60 minutes. If you’re using the creamy version, skip marinating and use it as a finishing sauce instead.