Store-bought Italian dressing is fine… until you make it at home once and realize you’ve been settling. This Homemade Italian Dressing Recipe is bright, herby, and perfectly tangy, with that classic Italian-American vibe that makes salads, pasta salads, and marinades instantly better.
And because moods change (and so do salads), you’re getting 7 easy variations—creamy, spicy, lemony, and more—so you can keep one base recipe and customize it all week.
Why You’ll Love This
It’s quick (5 minutes), flexible, and tastes fresher than anything bottled—plus you control the sweetness, tang, salt, and heat, so it’s always exactly your style.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano (or use all Italian seasoning if preferred)
- 2 garlic cloves, finely minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan (optional but highly recommended)
- 1 tablespoon finely chopped fresh parsley or basil (optional)
How to Make It
- Add the vinegar, lemon juice, Dijon, honey, Italian seasoning, oregano, garlic, onion powder, salt, and pepper to a bowl or a mason jar.
- Whisk (or shake) until the honey dissolves and the mixture looks uniform.
- Slowly drizzle in the olive oil while whisking constantly to emulsify. If using a jar, add the oil and shake hard for 20–30 seconds.
- Stir in Parmesan and fresh herbs (if using). The dressing will look slightly speckled and thicker—perfect.
- Taste and adjust: more vinegar for tang, more honey for balance, more salt to make flavors pop, more pepper for bite.
- Let it rest 5–10 minutes if you can. The dried herbs hydrate and the flavor gets noticeably better.
- Use right away, or chill for later. Shake or whisk again before serving (that’s normal).
Tips for the Best Results
- Use a jar for zero-mess mixing: Add everything, shake, done. Bonus: it stores in the same container.
- Don’t skip Dijon: It helps the oil and vinegar stay blended longer and adds that subtle zip.
- Balance the tang: If it tastes too sharp, add 1/2 teaspoon more honey. If it’s too mellow, add 1–2 teaspoons more vinegar.
- Go fresh when you can: Fresh garlic and a handful of chopped herbs make it taste restaurant-level.
- Parmesan thickens slightly: It adds savory depth and gives you that “why is this so good?” effect.
- Let it sit: Even 10 minutes helps the flavors marry, especially with dried herbs.
Variations
- Creamy Italian: Whisk in 3 tablespoons mayonnaise (or Greek yogurt for a lighter option). Add a splash of water to thin if needed.
- Spicy Italian: Add 1/2 to 1 teaspoon crushed red pepper flakes, or 1–2 teaspoons Calabrian chili paste for a deeper heat.
- Lemon Italian: Increase lemon juice to 3 tablespoons and add 1 teaspoon lemon zest. Great with arugula, grilled chicken, and chickpea salads.
- Balsamic Italian: Swap red wine vinegar for balsamic. Reduce honey to 1/2 teaspoon (balsamic is naturally sweeter).
- Garlic Lover’s Italian: Add 1 extra clove garlic (or 1/2 teaspoon garlic powder) and a pinch more salt to keep it balanced.
- Herby Garden Italian: Add 2 tablespoons chopped fresh basil + 1 tablespoon chopped parsley (or dill). Optional: 1 teaspoon dried thyme.
- Zesty Pepperoncini Italian: Add 1 tablespoon pepperoncini juice plus 1 tablespoon finely chopped pepperoncini. Bright, tangy, and amazing on pasta salad.
Storage & Reheating
Store dressing in a sealed jar in the fridge for up to 7 days. Olive oil may solidify when chilled—just let it sit at room temp for 10–15 minutes, then shake well. No reheating needed; just remix and drizzle.
FAQ
Why does my Italian dressing separate?
Oil and vinegar naturally separate over time. Dijon mustard helps emulsify, but you’ll still want to shake or whisk before serving—totally normal and expected for homemade dressing.
Can I make this without Dijon mustard?
Yes. The flavor will still be good, but it won’t stay blended as long. If you have it, swap in 1 teaspoon mayo or a tiny spoonful of Greek yogurt to help it emulsify.
How do I make it taste like classic Italian restaurant dressing?
Use red wine vinegar, don’t skip the Parmesan, and add a pinch more salt than you think—restaurants season boldly. Let it rest 10 minutes so the herbs bloom, then taste again and adjust.
What’s the best oil to use for homemade Italian dressing?
Extra-virgin olive oil gives the most flavor, but if your olive oil is very peppery or bitter, use half olive oil and half a neutral oil (like avocado oil) for a smoother finish.
Can I use this as a marinade?
Absolutely. It’s great for chicken, shrimp, or veggies. Marinate chicken for 30 minutes to 4 hours (not overnight if it’s very acidic), shrimp for 15–30 minutes, and vegetables for 30–60 minutes.