Easy Italian Dressing
This homemade Italian dressing is bright, tangy, and full of herbs. It’s perfect for salads, grilled chicken, or marinated pork chops.
You may also love my basil lemon vinaigrette and apple cider vinegar dressing.
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Simple Homemade Salad Dressing
Have you been down the salad dressing aisle lately? There are so many bottles and packets that it can feel overwhelming.
Sometimes you just need a quick vinaigrette for a salad or marinade, and that’s why John and I make ours from scratch.
This Italian dressing recipe comes together faster than a grocery run and uses simple pantry staples. You don’t need fancy equipment, just a mason jar with a lid.
It’s great on salads, Italian dressing chicken, pasta salad, or as a steak and pork chop marinade.
How to Make It
Here’s a quick overview explaining how I make this dressing. The full recipe with ingredient amounts is further down the page.
Add the olive oil, red wine vinegar, parmesan cheese, lemon juice, Dijon mustard, honey, and your dried herbs and spices to a jar with a tight-fitting lid.
Shake well until everything blends into a smooth dressing.
Taste and adjust the seasonings if desired.
Add more vinegar for acidity or a touch more honey if you want it a bit sweeter.
Quick Tips
- Use a light-tasting olive oil so the flavor doesn’t overpower the dressing.
- If you need a gluten-free Italian dressing, make sure your Dijon mustard, parmesan cheese, and vinegar are certified gluten-free. Most of the ingredients usually are but it’s always a good idea to double check.
What Kind of Vinegar Is Best?
I like to use red wine vinegar. It gives the dressing a classic flavor.
White wine vinegar gives it a lighter taste, while balsamic adds sweetness and a darker color.
Stick with red wine vinegar if you’re going for more of a traditional flavor that’s in the best Italian dressing recipes.
How to Store Leftovers
Store the dressing in a sealed jar in the refrigerator for up to one week. The oil will probably firm up a bit, so set it on the counter for 10 to 15 minutes before using.
If you’ve opted not to use parmesan cheese, you can store the dressing at room temperature for 4–5 days.
Shake the dressing before each use. Oil and vinegar naturally separate after a few minutes.
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup grated parmesan cheese, optional
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt, or adjust to taste
Instructions
- Place all ingredients in a jar with a tight fitting lid.½ cup extra virgin olive oil¼ cup red wine vinegar¼ cup grated parmesan cheese1 tablespoon freshly squeezed lemon juice1 teaspoon Dijon mustard1 teaspoon honey1 teaspoon dried parsley1 teaspoon dried basil½ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon dried oregano¼ teaspoon red pepper flakes¼ teaspoon salt
- Shake well to combine. Taste and adjust any seasonings.
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Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
