This homemade Italian dressing is the kind of staple that quietly upgrades everything: salads, grain bowls, chicken marinades, even a quick veggie dip situation. It’s bright, herby, and perfectly tangy—no mystery ingredients, no weird sweetness.
And because one dressing mood is never enough, you’re getting 7 variations (including creamy, spicy, and lemon). Make one base batch and tweak it all week.
Why You’ll Love This
It’s fast (5 minutes), flexible, and tastes like your favorite Italian restaurant dressing—only fresher. Plus, you can dial the tang, herbs, and heat exactly how you like, and it doubles as a super easy marinade.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 2 cloves garlic, finely grated or minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried oregano (optional, for extra herby vibes)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan (optional, but very good)
- 1 to 3 tablespoons water (to mellow and help it pour, as needed)
How to Make It
- Grab a jar with a lid (a pint mason jar is perfect) or a medium bowl with a whisk.
- Add the vinegar, Dijon, honey, garlic, Italian seasoning, oregano (if using), salt, and pepper.
- Whisk until the honey dissolves, or pop the lid on the jar and shake for 15 seconds.
- Slowly drizzle in the olive oil while whisking to emulsify, or add it to the jar and shake again until it looks creamy and unified.
- Stir in the Parmesan if using. (If you’re shaking in a jar, shake briefly—Parmesan can clump if you go too hard.)
- Taste and adjust: more vinegar for tang, more honey for balance, more salt for overall flavor.
- Add 1 tablespoon water at a time if you want a thinner, more pourable dressing.
- Let it sit for 5 minutes so the herbs bloom, then shake/whisk once more before serving.
Tips for the Best Results
- Use a jar: It’s the easiest way to emulsify and re-mix later. Bonus: fewer dishes.
- Grate the garlic: A microplane gives you smooth garlic flavor without big bites.
- Balance matters: If it tastes too sharp, add a touch more honey and a splash of water.
- Let it rest: Even 5–10 minutes makes the dried herbs taste more like “fresh.”
- Parmesan = more body: It adds salty depth and makes the dressing feel restaurant-level.
- Shake before each use: Homemade dressing separates. That’s normal and honestly a good sign.
Variations
- Creamy Italian: Add 1/4 cup mayonnaise (or Greek yogurt for a lighter vibe) and reduce olive oil to 1/3 cup. Shake/whisk until smooth.
- Spicy Italian: Add 1/2 to 1 teaspoon crushed red pepper flakes plus 1 to 2 teaspoons hot sauce. For extra heat, add a pinch of cayenne.
- Lemon Italian: Swap half the vinegar for fresh lemon juice (2 tablespoons vinegar + 2 tablespoons lemon juice). Add 1 teaspoon lemon zest if you want it extra bright.
- Balsamic Italian: Replace red wine vinegar with balsamic vinegar. Taste before adding honey—you may need less since balsamic is naturally sweeter.
- Garlic Herb Italian: Double the garlic and add 1 tablespoon chopped fresh parsley or basil (if using fresh herbs, store cold and use within a few days).
- Parmesan Peppercorn: Add 1 more tablespoon Parmesan and 1/2 teaspoon freshly cracked black pepper. So good on chopped romaine salads.
- Italian Marinade Mode: Use the base recipe, skip the water, and add 1 tablespoon soy sauce (yes, trust). Great for chicken, shrimp, or veggies before grilling.
Storage & Reheating
Store dressing in a sealed jar in the fridge for up to 7 days (3–4 days if using fresh herbs or creamy add-ins). Olive oil can solidify when cold—just let it sit at room temp for 10–15 minutes, then shake again. No reheating needed.
FAQ
Why does my homemade Italian dressing separate?
Because it’s real food: oil and vinegar naturally split. Dijon mustard helps emulsify, but you’ll still want to shake or whisk right before serving. If you want it to stay together longer, whisk in an extra 1/2 tablespoon Dijon.
Can I make this Italian dressing without sugar or honey?
Yes. The sweetener balances the acidity, so if you skip it, taste and soften the tang with 1 to 2 tablespoons water or a pinch more salt. You can also use a sugar-free sweetener that measures like sugar if that’s your thing.
How do I turn this into a truly creamy Italian dressing?
Add mayo or Greek yogurt (about 1/4 cup). For the best texture, whisk the mayo/yogurt in with the vinegar, Dijon, and seasonings first, then drizzle in the oil. It’ll come out thick, smooth, and super scoopable.
Is homemade Italian dressing good as a marinade?
Very. Use the base recipe without water. Marinate chicken for 30 minutes to 6 hours, shrimp for 15 to 30 minutes, and vegetables for 30 minutes. Don’t marinate too long in lots of acid (especially lemon) or the texture can get a little weird.
What’s the best vinegar to use for Italian dressing?
Red wine vinegar is the classic “Italian dressing” flavor. White wine vinegar is a little softer, balsamic is sweeter and deeper, and lemon juice makes it extra bright. If you’re unsure, start with red wine vinegar and adjust from there.