Homemade Italian dressing is one of those “why did I ever buy the bottle?” recipes. It takes about 5 minutes, tastes brighter and fresher, and you can tweak it to match whatever you’re eating—salads, pasta salad, grain bowls, marinades, you name it.
Below is my go-to classic version plus 7 easy variations (yes, including creamy, spicy, and lemon). Once you’ve got the base down, you’ll basically have a whole dressing wardrobe.
Why You’ll Love This
It’s pantry-friendly, totally customizable, and the flavor is bold in that herby-garlicy Italian way—without the mystery additives. Make one jar and you’ll be set for quick salads all week.
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 (optional, for balance)
- 2 cloves garlic, finely grated or minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons grated Parmesan (optional but very good)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons water (to mellow and help emulsify)
How to Make It
- Add the vinegar, Dijon, honey (if using), garlic, Italian seasoning, salt, pepper, Parmesan (if using), and water to a jar with a tight lid (a pint mason jar is perfect).
- Shake for 15–20 seconds to dissolve the seasonings and combine the base.
- Add the olive oil.
- Shake again for 20–30 seconds until the dressing looks slightly creamy and unified.
- Taste. Adjust with a pinch more salt, a little more vinegar for tang, or a drizzle of honey for softness.
- Let it sit for 5 minutes (optional but helpful) so the garlic and herbs can bloom.
- Shake once more right before serving—especially if it’s been sitting.
- Use immediately on salad, or pour into a container and refrigerate for later.
Tips for the Best Results
- Grate the garlic if you want big flavor without chunky bites.
- Use Dijon for a smoother, less separated dressing—think “restaurant-style” emulsification.
- Don’t skip the water: it slightly rounds out the sharpness and helps the texture.
- Parmesan = instant upgrade, but it will thicken the dressing and make it settle faster (just shake).
- Let it rest for a few minutes so dried herbs hydrate and taste more fresh.
- Balance matters: if it’s too tangy, add 1/2 teaspoon honey; too oily, add 1 teaspoon vinegar; too flat, add a pinch of salt.
- For a smoother texture, whisk in a bowl or blend for 10 seconds.
Variations
- Creamy Italian: Add 3 tablespoons mayonnaise or 2 tablespoons Greek yogurt. (If using yogurt, add an extra teaspoon of honey to soften the tang.)
- Spicy Italian: Add 1/2 to 1 teaspoon crushed red pepper flakes and 1/2 teaspoon smoked paprika. Optional: a few dashes of hot sauce.
- Lemon Italian: Replace half the vinegar with 2 tablespoons fresh lemon juice, and add 1 teaspoon lemon zest. Bright, clean, and amazing on arugula.
- Balsamic Italian: Swap red wine vinegar for balsamic vinegar. Reduce honey (balsamic is naturally sweet) and add a pinch more salt.
- Garlic Lover’s Italian: Use 3–4 cloves garlic and add 1/2 teaspoon garlic powder for that “wow” factor. Best for hearty salads and marinades.
- Herby Garden Italian: Add 2 tablespoons chopped fresh parsley and/or basil (and a pinch more salt). This one tastes extra fresh on tomatoes and cucumbers.
- Sweet & Tangy Italian: Increase honey to 2 tablespoons and add 1 tablespoon finely minced red onion. Perfect for a salad with fruit, nuts, or goat cheese.
Storage & Reheating
Store homemade Italian dressing in a sealed jar in the refrigerator for up to 7 days. Olive oil will solidify when chilled—totally normal—so let the jar sit at room temperature for 10–15 minutes, then shake well before using (no reheating needed).
FAQ
Why does my homemade Italian dressing separate?
Because it’s oil and vinegar—natural separation is expected. Dijon mustard helps emulsify, but you’ll still want to shake right before serving. If you want it extra stable, whisk or blend it for a smoother emulsion.
Can I make this Italian dressing without Parmesan?
Yes. Parmesan adds savory depth and a slightly thicker texture, but it’s optional. If you skip it, consider adding an extra pinch of salt or a tiny squeeze of Dijon to keep the flavor bold.
How do I make a thicker, creamy Italian dressing?
Add 3 tablespoons mayo for classic creamy Italian, or 2–3 tablespoons Greek yogurt for a lighter version. Start small, shake, then add more until it hits your ideal thickness.
Is this good as a marinade, too?
Absolutely. Use it for chicken, shrimp, or veggies. For meat, marinate 30 minutes to 4 hours (avoid overnight with lots of acid). For vegetables, 15–30 minutes is plenty.
How can I make a lemon Italian dressing that isn’t too sour?
Use half vinegar and half lemon juice (instead of all lemon), add 1 teaspoon zest for lemon flavor without extra acidity, and include 1–2 teaspoons honey to balance. Taste and adjust before serving.