Some Italian dressings taste like straight-up tangy oil… and others taste like the salad you secretly crave at your favorite Italian spot. This is the second one.
It’s zippy, herby, a little garlicky, and perfectly balanced with a tiny touch of sweetness—aka the “restaurant” vibe. Make it once and you’ll start keeping a jar in your fridge like it’s a personality trait.
Why You’ll Love This
This Italian dressing hits that classic restaurant-style balance: bright vinegar, rich olive oil, plenty of herbs, and a mellowed-out bite thanks to a quick “bloom” of the dried seasonings. It’s versatile, fast, and tastes better than anything bottled.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons freshly grated Parmesan (optional, but very restaurant)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or 1 1/2 teaspoons sugar)
- 2 cloves garlic, finely minced (or 1 teaspoon garlic paste)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
How to Make It
- Grab a mason jar with a tight lid or a medium bowl with a whisk. (Jar = easiest cleanup.)
- Add the vinegar, lemon juice, Dijon, honey, garlic, Parmesan (if using), and all dried seasonings, salt, pepper, and red pepper flakes.
- Whisk (or shake) for 20–30 seconds until the honey dissolves and the mixture looks uniform.
- Slowly drizzle in the olive oil while whisking, or add it all at once if you’re using the jar method and plan to shake vigorously.
- Whisk for another 30–45 seconds (or shake hard for 20 seconds) until the dressing looks slightly creamy and emulsified.
- Taste and adjust: more salt for overall flavor, more vinegar/lemon for brightness, more honey for balance, more pepper for bite.
- Let it sit for 10 minutes before serving if you have the time. This quick rest helps the dried herbs soften and taste more “real.”
- Shake again right before using, especially if it’s been sitting for a bit.
Tips for the Best Results
- Use good olive oil. You don’t need the fanciest bottle on earth, but a fresh, peppery extra-virgin olive oil makes this taste instantly more restaurant-level.
- Don’t skip the Dijon. It helps emulsify (aka keeps the oil and vinegar from instantly separating) and adds that subtle savory depth.
- Give it a 10-minute rest. Dried herbs need a little time to rehydrate; that’s how you get the “house dressing” flavor.
- Parmesan = secret weapon. It adds saltiness and umami and makes the dressing feel richer without being heavy.
- Minced garlic matters. Fresh garlic tastes sharper and more authentic than garlic powder here. If you’re sensitive to raw garlic bite, use 1 clove instead of 2.
- Salt to your salad. Dressings hit differently depending on what they’re on. If your salad has a lot of watery veggies, you may need a pinch more salt.
Variations
- Creamy restaurant Italian: Add 2 tablespoons mayonnaise (or Greek yogurt) and whisk until smooth. Great for pasta salad.
- More herb-forward: Swap half the dried herbs for 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh basil.
- Little more heat: Increase red pepper flakes to 1/4 teaspoon or add a tiny pinch of cayenne.
- Brighter and punchier: Add 1 teaspoon of red wine vinegar extra and a pinch more black pepper.
- Lower acid: Use 3 tablespoons vinegar (instead of 1/4 cup) and add 1 extra tablespoon olive oil.
- “Olive Garden-ish” vibe: Add 1/2 teaspoon Italian seasoning plus an extra teaspoon sugar (taste and adjust).
Storage & Reheating
Store this dressing in a sealed jar in the fridge for up to 7 days. The olive oil will thicken when chilled—totally normal. Let it sit at room temp for 10–15 minutes, then shake well before using (no reheating needed).
FAQ
Why does my Italian dressing separate?
Oil and vinegar naturally separate over time. Dijon mustard helps emulsify, but it won’t keep it perfectly blended forever. Just shake it hard right before serving. If you want it to stay mixed longer, whisk in 1–2 teaspoons of mayo.
How do I make it taste more like restaurant Italian dressing?
Use Parmesan, don’t skip the Dijon, and let it rest for at least 10 minutes before serving. Also, taste for salt at the end—restaurants season aggressively (in a good way), and a small pinch of extra salt can make the flavor “pop.”
Can I use Italian seasoning instead of individual dried herbs?
Yes. Use 1 tablespoon Italian seasoning in place of the oregano, basil, and parsley. Since blends vary, start there and adjust after tasting. You may still want the onion powder for that classic deli/restaurant note.
Is this good as a marinade?
Absolutely. It’s great for chicken, shrimp, or veggies. For chicken breasts or thighs, marinate 30 minutes to 4 hours in the fridge. For shrimp, keep it short—15 to 30 minutes—so the acid doesn’t mess with the texture.
How can I make it less sharp or tangy?
Add 1 extra teaspoon honey (or sugar) and an extra tablespoon olive oil, then taste again. You can also reduce the vinegar to 3 tablespoons. Letting it sit for a bit also softens the bite of the vinegar and garlic.