Whether you’re tossing a green salad or dressing a chilled pasta salad, a bright, flavorful homemade dressing elevates whatever you’re making. This easy homemade Italian dressing (Italian vinaigrette) is tangy, aromatic, and simple to prepare—no packaged mixes required. With basic, wholesome ingredients, you can control the flavor and quality every time.
As a child I used to make Italian dressing from a packet: oil and vinegar to the lines on the cruet, the seasoning packet, then a vigorous shake. That memory inspired this updated, healthier version, and I’m excited to share it. It keeps the familiar flavor but uses real, simple ingredients. It’s delicious.
Why You Should Make Homemade Italian Dressing
- Easy to make – Combine the ingredients in a jar and shake.
- Clean ingredients – No preservatives or low-quality additives; you control what goes in.
- Pantry-friendly – Most ingredients are common staples you probably already have.
Ingredients You’ll Need
- Oil: Extra-virgin olive oil gives the best flavor; unrefined avocado oil is a neutral alternative.
- Vinegar: Champagne, white wine, red wine, or apple cider vinegar provide bright acidity—use your favorite.
- Parmesan: Finely grated Parmesan (Parmigiano-Reggiano if you have it) adds savory, salty umami.
- Mustard: Dijon mustard helps emulsify and adds depth; use creamy Dijon.
- Dried herbs: A dried Italian seasoning blend is convenient; basil or oregano also work well.
- Powders: Garlic powder and onion powder give concentrated flavor without raw garlic intensity.
- A touch of sweetness: A small amount of sugar, monk fruit, honey, maple, agave, or a keto syrup balances the vinegar.
Please refer to the recipe card below for exact measurements.
Substitutions and Variations
- Stir in some whole-grain Dijon for extra texture and flavor.
- Swap in a flavored olive oil (lemon, basil) to add a subtle twist.
- Use finely grated fresh garlic instead of garlic powder for a bolder garlic note.
- Add a pinch of red pepper flakes for a zesty kick.
- To lower sodium, skip or reduce added salt and be mindful of Parmesan.
- For dairy-free or vegan cheese flavor, use nutritional yeast in place of Parmesan.
- If the dressing tastes too sharp, balance it with a small amount of sweetener.
- For a low-histamine option, omit Parmesan and choose milder vinegars like white wine or apple cider vinegar.
Chef’s Tip: A microplane zester is ideal for finely grating fresh Parmesan or garlic. It’s useful for zesting citrus, grating chocolate, and more.
How to Make Italian Dressing
Make the dressing about 30 minutes ahead of serving so the dried herbs can rehydrate and release their flavor.
Place all ingredients in a jar with a tight-fitting lid and shake vigorously until combined. For larger quantities or a very smooth emulsion, blend briefly in a blender.
Chef’s Note: Many store-bought dressings use highly processed vegetable or seed oils. Making your own lets you choose unrefined, cold-pressed oils like extra-virgin olive oil for better flavor and nutrition.
Serving Suggestions
This Italian dressing is perfect for green salads and cold pasta salads. It also makes a great marinade for chicken or shrimp before grilling, and is delicious tossed with steamed or grilled vegetables and green beans. Store leftovers in an airtight container in the refrigerator for up to one week.
Recipe FAQs
Extra-virgin olive oil offers the best flavor; unrefined avocado oil is a good alternative. Avoid generic “vegetable” and highly processed oils when possible.
They are essentially the same: both are oil-and-vinegar based. Vinaigrettes can be thinner and simpler, while dressings sometimes include emulsifiers or cheese to add body. Dijon mustard helps create a creamier emulsion.
Store homemade dressing in the refrigerator, especially if it contains Parmesan or other dairy. Refrigeration preserves flavor and ensures food safety.
More Dressing Recipes
If you enjoy making dressings at home, explore other vinaigrettes and dressings for variety. Homemade options let you tailor flavors to each salad or dish and avoid unnecessary additives.
-
Caesar Salad Dressing Without Anchovies
-
Creamy Lemon Tahini Salad Dressing
-
Blueberry Vinaigrette
-
Healthy Chicken Salad with Ginger Dressing
⭐️Did You Make This Recipe?
If you try this Italian dressing, please leave a comment and rating. I appreciate feedback and enjoy hearing how you used it.
📖 Recipe
Homemade Italian Salad Dressing
Sally Cameron
Ingredients
- 2/3 cup extra virgin olive oil
- 3 tablespoons champagne or white wine vinegar (or apple cider vinegar)
- 1 tablespoon very finely grated Parmesan cheese
- 3/4 teaspoon Dijon mustard
- 3/4 teaspoon dried Italian seasoning (or basil/oregano)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon sugar or monk fruit (or honey, maple, agave)
- Pinch red chili flakes (optional)
Instructions
- Add all ingredients to a jar or bottle with a tight lid and shake vigorously until combined.
- For larger batches or a very smooth emulsion, blend briefly in a blender.
- Let the dressing sit at room temperature for about 30 minutes before serving to allow the dried herbs to rehydrate and the flavors to meld. Refrigerate when not using.
Notes
Besides dressing salads, this vinaigrette makes an excellent marinade for chicken or shrimp. It’s also delicious tossed with cooked green beans or grilled vegetables. Store extras in an airtight container in the refrigerator for up to one week.
Nutrition
Calories: 82 kcal
Carbohydrates: 0.2 g
Protein: 0.1 g
Fat: 9 g
Sodium: 27 mg
Let us know how it was with a comment and a star rating!