If you’ve ever grabbed a bottle of Italian dressing and thought, “This is doing a lot of heavy lifting,” you’re not wrong. Italian dressing is basically a ready-made marinade vibe: tangy, herby, a little sweet, and insanely flexible.
This homemade version is bolder (and fresher) than store-bought, plus you can tweak the salt, sweetness, and heat depending on what you’re marinating—chicken, steak, veggies, tofu… honestly, everything.
Why You’ll Love This
It’s a one-jar, shake-and-go Italian dressing that doubles as a legit marinade: bright vinegar + lemon, savory herbs, and just enough oil to carry all that flavor into whatever you’re cooking.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano (optional, for extra herbiness)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 to 1 teaspoon kosher salt (start smaller if using it as a marinade)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon grated Parmesan (optional, great for chicken/veggies)
How to Make It
- Grab a jar with a tight lid (a pint-size mason jar is perfect). Add the vinegar, lemon juice, Dijon, and honey.
- Sprinkle in the Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using).
- Add the olive oil last. This helps everything emulsify more smoothly when you shake.
- Seal the jar and shake hard for 20–30 seconds, until it looks lightly creamy and the herbs are evenly suspended.
- Taste and adjust: more vinegar or lemon for tang, more honey for balance, more salt/pepper to wake it up. (If you’re using it as a marinade for salty cuts like steak, keep the salt on the lighter side.)
- If using Parmesan, stir it in at the end (or shake again). Note: Parmesan can thicken the dressing a bit—delicious, just slightly more “marinade-y.”
- Use right away as a marinade, or let it sit 10 minutes so the herbs hydrate and the flavor rounds out.
- Before each use, shake again—homemade dressing separates, and that’s normal.
Tips for the Best Results
- Use a jar, not a bowl. Shaking emulsifies the dressing fast and makes storage effortless.
- Don’t over-marinate. This has acid (vinegar + lemon), which is great… until it’s not. Chicken: 2–8 hours. Steak: 30 minutes to 4 hours. Veggies: 15–60 minutes.
- For veggies, go oil-forward. If you’re roasting, add an extra tablespoon of oil so they caramelize instead of drying out.
- Pat proteins dry before cooking. Less surface moisture = better sear on steak and nicer browning on chicken.
- Reserve some for serving. If you want extra drizzle on cooked food, set aside a portion before it touches raw meat.
- Make it cling. For a thicker “stays-on-the-food” marinade, add 1 more teaspoon Dijon.
- Parmesan is optional but iconic. Especially for chicken and hearty veggies like zucchini, mushrooms, peppers, and onions.
Variations
- Steakhouse Italian: Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon smoked paprika. (So good for steak tips or flank.)
- Garlic lover’s: Swap garlic powder for 2 grated garlic cloves (or do both). Use within 3–4 days for the freshest flavor.
- Bright + herby: Add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped basil. Best used within 2–3 days.
- Spicy: Add 1/2 teaspoon chili paste or 1 teaspoon hot sauce. Perfect for chicken thighs.
- No added sugar: Skip the honey and add 2 tablespoons of orange juice for a naturally sweet, citrusy vibe.
- Veggie grill mode: Add 1 teaspoon balsamic vinegar and a pinch more salt for zucchini, eggplant, and mushrooms.
Storage & Reheating
Store the dressing in a sealed jar in the fridge for up to 1 week. It will separate—just shake before using. If the olive oil thickens in the cold, let the jar sit at room temp for 10–15 minutes, then shake again. (No reheating needed; it’s a cold dressing/marinade.)
FAQ
How much Italian dressing marinade do I need per pound of chicken or steak?
A good rule is 1/4 to 1/3 cup marinade per 1 pound of protein. You want it well-coated, not swimming. For veggies, 2–3 tablespoons per pound is usually enough (especially if roasting).
How long should I marinate chicken in Italian dressing?
For best texture and flavor, marinate chicken for 2 to 8 hours. If you’re short on time, 30 minutes still helps. Try not to go past 12 hours because the acid can make the outside a little mushy.
Can I use this Italian dressing marinade for steak without making it tough?
Yes—just keep the timing reasonable. Marinate tender cuts (ribeye, sirloin) for 30 minutes to 2 hours, and tougher cuts (flank, skirt) for up to 4 hours. Longer than that and the acid can start to affect texture.
Is it safe to reuse the marinade as a sauce?
Only if it never touched raw meat. If you want extra for drizzling, pour some into a separate container before adding meat. If it did touch raw meat, don’t reuse it unless you boil it for at least 1 minute (and even then, the flavor can get overly sharp).
What veggies work best with Italian dressing marinade?
Zucchini, bell peppers, onions, mushrooms, asparagus, and eggplant are top-tier—great for grilling or roasting. For softer veggies like cherry tomatoes, marinate briefly (10–15 minutes) so they don’t break down too much.