Italian Vinaigrette: A Fresh, Flavorful, And EASY Italian Dressing! Recipe

I’m sharing my Best Homemade Italian Dressing and a single unexpected pantry ingredient that quietly changes how quickly and easily it comes together.

I make this Italian vinaigrette more than any other dressing, and yet every time it surprises me. Bright, tangy, and stupidly simple, it starts with good extra-virgin olive oil and red wine vinegar and somehow turns the same old salad into something you actually want for leftovers.

I’ll confess I stole a little nuance from an Italian Vinaigrette Recipe I found years ago, then kept tweaking until it felt right. If you want a go to that’s often called the Best Homemade Italian Dressing, this one’s it.

It’s not fancy, but once you try it you’ll wonder why you ever bought bottled stuff.

Ingredients

• Extra virgin olive oil: rich in monounsaturated fats, heart friendly, gives silky mouthfeel
• Red wine vinegar: tangy acidic boost, low calories, brightens salads and balances oil
• Garlic: pungent and savory, antioxidants present, may help immune health a bit
• Dijon mustard: helps emulsify for creamier dressing, adds mild heat, not many calories
• Dried oregano and basil: herbal aroma, a bit of fiber and antioxidants, classic Italian notes
• Honey or sugar: adds subtle sweetness, balances acidity, raises carbs slightly
• Parmesan cheese optional: salty umami, adds a little protein and calcium, extra depth

Ingredient Quantities

• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon freshly squeezed lemon juice (optional)
• 1 teaspoon Dijon mustard
• 1 large garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon honey or granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• pinch crushed red pepper flakes (optional)
• 2 tablespoons finely grated Parmesan cheese (optional)

How to Make this

1. In a medium bowl or mason jar combine 1/4 cup red wine vinegar, 1 tablespoon freshly squeezed lemon juice if you like, 1 teaspoon Dijon mustard, 1 teaspoon honey or granulated sugar, 1 large garlic clove minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and a pinch of crushed red pepper flakes if you want heat; let it sit 5 to 10 minutes so the dried herbs bloom and the garlic mellows, this really helps the flavor.

2. Add 3/4 cup extra virgin olive oil. If you’re using a bowl, whisk briskly while pouring the oil in a slow steady stream to emulsify; or if you’re using a jar, screw the lid on tight and shake vigorously for 20 to 30 seconds — the mustard helps everything come together.

3. Taste and adjust: more salt if its flat, more honey or a pinch of sugar if too tangy, or a little extra vinegar or lemon if you want brighter acidity. Dont be shy to tweak to your taste.

4. If you want a cheesier, richer dressing stir in 2 tablespoons finely grated Parmesan cheese now, or add it to the jar and shake so it suspends; for a super creamy version blend everything for 5 to 10 seconds in a mini blender.

5. Let the dressing rest at room temperature for at least 10 to 15 minutes after mixing so the flavors meld, if you can make it a few hours ahead or the day before it gets even better.

6. Transfer to an airtight container or leave in the mason jar and refrigerate, it will keep about one week. Remember olive oil solidifies when cold so bring to room temp before using or run the jar under warm water for a minute.

7. Before serving shake or whisk well to re-emulsify, if it’s too thick add a splash of water, extra vinegar, or a little more olive oil until you get the texture you like.

8. Use as a classic salad dressing, a bright marinade for chicken or veggies, or drizzle over roasted vegetables; it’s super versatile and you can easily scale it up or down.

Equipment Needed

1. Medium mixing bowl or mason jar, for combining ingredients and letting the dried herbs bloom
2. Measuring cups and spoons (3/4 cup, 1/4 cup, tbsp, tsp)
3. Whisk or fork, or the mason jar lid for shaking to emulsify
4. Small knife and cutting board, to mince the garlic
5. Microplane or fine grater, for finely grated Parmesan
6. Mini blender or immersion blender (optional if you want it extra creamy)
7. Rubber spatula or spoon, to scrape the bowl or jar
8. Airtight container or clean mason jar, for storing in the fridge

FAQ

Italian Vinaigrette: A Fresh, Flavorful, And EASY Italian Dressing! Recipe Substitutions and Variations

• Extra-virgin olive oil (3/4 cup): Avocado oil, grapeseed oil, or light-tasting olive oil. Avocado and grapeseed are neutral so the herbs and vinegar pop; walnut oil gives a nice nutty note but use less, its stronger.
• Red wine vinegar (1/4 cup): White wine vinegar, apple cider vinegar, or freshly squeezed lemon juice. Lemon adds bright citrus, apple cider is a bit fruitier, white wine vinegar is the closest swap.
• Dijon mustard (1 tsp): Whole-grain mustard, yellow mustard, or 1/2 tsp mayo plus 1/4 tsp mustard powder. Whole-grain adds texture, mayo helps emulsify if you dont have Dijon.
• Honey or granulated sugar (1 tsp): Maple syrup, agave nectar, or a pinch of coconut sugar. Liquid sweeteners blend easier so start with a little less if youre worried about sweetness.

Pro Tips

– Bloom the garlic and dried herbs first: mince or smash the garlic and stir it into the vinegar and seasonings, let it sit 5 to 10 minutes so the garlic mellows and the herbs hydrate. If you are short on time warm the vinegar for 8 to 10 seconds in the microwave to speed that up, it really helps the flavors open up.

– Make a more stable, creamier emulsion by adding a teaspoon more Dijon or a splash of warm water and either whisking while you slowly pour the oil or blitzing everything for 5 to 10 seconds in a mini blender. If your extra virgin olive oil is too peppery for the salad use half neutral oil (like grapeseed) to tame the bite without losing olive flavor.

– Fix balance fast: too sharp add honey in small pinches, too flat add salt a little at a time, too oily thin with a tablespoon or two of water or extra vinegar. Taste after each tweak, dont dump a bunch at once.

– Storage and use hacks: make it a few hours or the day before for best flavor, refrigerate up to a week and bring to room temp or run jar under warm water before serving so it loosens. If you plan to use it as a marinade, reserve some dressing before you dunk raw meat or veggies so you dont cross contaminate.