This Homemade Italian Dressing is quick and easy to make, 1000X better than store bought, fresh and natural and is wonderfully versatile!
This easy Homemade Italian Dressing is a balanced tangy and zesty blend of olive oil, red wine vinegar, pantry herbs and spices and the best part – Parmesan Cheese! It elevates and enlivens everything it touches from salads to vegetables and makes an excellent marinade for chicken, fish, pork and steak. This Italian Dressing also keeps for 2-3 weeks in the refrigerator!
Watch How to make Italian Dressing {video}
This Italian Dressing takes minutes to whip up!
My blog is full of fun and flirty recipes but I also want it to be a reliable resource for beloved staples that I use on a regular basis such as this sensational Homemade Italian Dressing. I know it is extremely tempting to pick up a bottle of dressing at the grocery, and I’ve enjoyed my fair share of tasty bottled dressings, but I promise, nothing tastes as fresh and fabulous as your own Homemade Italian Dressing – and it takes MINUTES to whisk together! As a bonus, you can customize the dressing to your personal preferences as far as acidity, garlic, herbs and Parmesan.
What is Italian dressing?
Italian dressing is a type of salad dressing that originated in Italy but became popular in the United States. The base of Italian dressing is typically olive oil, which provides a rich and flavorful foundation. Vinegar is added to provide acidity and balance the flavors. Common herbs and spices used in Italian dressing include oregano, basil, parsley, garlic powder, onion powder, and black pepper. These ingredients are blended together to create a tangy and savory dressing.
Italian dressing is commonly used as a dressing for salads, particularly green salads, but it can also be used as a marinade for meats or as a flavor enhancer for other dishes. It is known for its versatility and ability to complement a wide range of ingredients.
Favorite ways to use Italian Salad Dressing
The obvious use of Italian dressing is on a big leafy green salad – mmmm! But this Homemade Italian Dressing with its dynamic zippy flavor offers a quick and easy solution to enliven many everyday boring or bland eats. Try these delectable uses for your Homemade Italian Dressing:
The possibilities are virtually as endless as Italian Dressing deliciousness!
Italian Dressing Recipe ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Italian Salad Dressing substitutions and variations
RECIPE VARIATIONS:
How to Make Italian Dressing
This Homemade Italian Dressing recipe uses pantry friendly ingredients so you can whip it up at a moments notice! Here’s how:
Italian Salad Dressing Recipe tips and tricks
Homemade Italian Dressing storage
How long Can I store homemade ItaliaN Dressing?
Homemade Italian Dressing can be stored in the refrigerator for up to 2-3 weeks, just give it a good stir or shake before using. If you use fresh garlic and fresh herbs (as opposed to powders), it is good for up to three days.
Homemade Italian Dressing FAQs
The main difference between Italian dressing and vinaigrette lies in their composition:
· Italian dressing typically includes oil, vinegar (often wine vinegar), herbs, spices, and sometimes additional ingredients like garlic or Parmesan cheese. It tends to have a more pronounced and complex flavor profile.
· Vinaigrette is a broader term that refers to a simple dressing made by emulsifying oil with an acidic component, such as vinegar or citrus juice. It usually consists of a basic ratio of oil to acid, along with salt and pepper. Vinaigrettes are often more straightforward and lighter in flavor compared to Italian dressing.
No, oil and vinegar dressing is not the same as Italian dressing. While both oil and vinegar dressings can be used in Italian cuisine, Italian dressing specifically refers to a dressing that includes oil, vinegar (usually red wine or wine vinegar), herbs, spices, and sometimes additional ingredients like garlic or Parmesan cheese. Oil and vinegar dressing, on the other hand, typically consists of a basic mixture of oil and vinegar, without the additional herbs and spices found in Italian dressing.
If your dressing has firmed up, it is likely due to the emulsification process. Emulsification is the process of combining two liquids that do not naturally mix, like oil and vinegar, into a stable mixture. The emulsification can break or separate over time due to various factors such as temperature changes, prolonged storage, or improper mixing, causing the dressing to firm up or become thicker.
To restore the consistency of the dressing, try whisking or shaking it vigorously to re-emulsify the ingredients. If the dressing doesn’t come back together, slowly add a small amount of vinegar while whisking to help re-establish the emulsion.
Italian dressing can be a healthier option compared to some other salad dressings. It is typically oil-based, often using olive oil, which contains heart-healthy monounsaturated fats. Italian dressing can also include herbs and spices which provide flavor, without extra calories, and vinegar may offer certain potential health benefits, such as helping with digestion or managing blood sugar levels. However, it’s important to be mindful of the sodium and sugar content, and reduce as needed. Additionally, portion control is crucial to avoid excessive calorie intake.
You might also like these salad recipes:
Italian Cucumber Tomato Salad
Italian Green Bean Salad
Panzanella Salad
BLT Pasta Salad with Creamy Lemon Chive Dressing
Strawberry Avocado Broccoli Salad
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Ingredients
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1/4 cup finely freshly grated Parmesan cheese (liked powder)
- 1 tsp EACH dried parsley, dried basil, garlic powder, onion powder
- 3/4 teaspoon salt
- 1/2 tsp EACH dried oregano, paprika, pepper
- 1/2-1 teaspoon sugar or more to taste
Instructions
- Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.
- Taste (most accurate taste comes by dipping lettuce in dressing) and adjust according to taste. For less acidity- add more sugar, less tang – add more olive oil, more tang – add additional vinegar.
- Cover and refrigerate for up to 2 weeks. Shake to recombine before serving.
Video
Notes
- The sugar mellows out the acidity of the dressing, but you may add more or less to taste.
- Grate the Parmesan on the smallest hole of your grater.
- You can substitute the freshly grated Parmesan cheese with canned but it will not taste quite as good because fresh Parm is the best! Freshly grated Parmesan will also dissolve much better for a smoother texture.
- Don’t substitute the garlic for fresh unless you expect to use your Italian Dressing within a few days because minced garlic does not keep very long.
- For a great shortcut, you can whisk up all of the dried herbs and spices in advance and keep them in a sealed container or bag.
- Green salads
- Shaved brussels sprouts (salad)
- Coleslaws
- Fresh Tomatoes, cucumbers, green beans
- Pasta salads (My Italian Pasta Salad coming soon is out of this world!)
- Warm pasta
- A marinade for chicken, pork, fish, steak, veggies
- Coating for roasted or steamed veggies
- Dip or sauce for veggies
- Spread for sandwiches, burgers or wraps
- Added to cream, sour cream, cream cheese or butter for spreads/sauces/dips
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KELLY L TYLER says
OMG Hold the bus! I’ve been cooking from scratch for four decades and discovering the taste of this Italian dressing is a game changer!! incredibly delicious I can’t get enough of it I just dumped 3/4 of the jar on the pasta salad recipe from this same chef, and I really cannot stop eating it! I will hopefully never succumb to buying the bottle dressing again, this is so gourmet bright fresh and complexly wow yummy! thank you for a fantastic recipe!
Jen says
You are so welcome, Kelly! I am thrilled you love this Italian dressing! Thank you so much for the glowing review!
Debra says
Love this recipe! So amazing and tasty – never buying the packets again! Don’t forget the parmesan, that really makes it!!
Jen says
Thank you so much, Debra! I am so glad this was a success!
Michelle Carley says
Hi there! I just love recipe that I’ve made from your site. Wondering if you can recommend how much dressing to make for a large pasta salad? I’m using 1.5# of rotini. Thanks for any info!
Jen says
Hi Michelle! I am thrilled that you have been loving the recipes! In my large pasta salad I use 1 recipe of the Italian dressing, so I believe it would be the same for yours! Hope you enjoy!
Jesseca says
Very good. Took this to a dinner party with the antipasto salad on this site and it was a hit. Even had the host request to keep the leftovers of both and ask for the recipe. Super easy and something we’ll keep ingredients on hand to make whenever we get the craving.
Jen says
Hi Jesseca! I am so glad it was so easy and enjoyable!
Shawn says
So good used on antipasto!
Jen says
Yum! Glad you enjoyed!
Patricia says
Let me say this. In this house my husband and son believe Ranch is its own food group. They didn’t even care for Olive Garden dressing until I made this. It has become their new favorite and ask for it! Delicious!! Thank you! Oh and I used Balsamic vinegar.
Jen says
Haha I’m so glad that this changed their minds!
Michelle says
If sugar is substituted with honey, should the amounts be the same?
Jen says
Hi Michelle! Thank you for your interest in this recipe! Since honey is sweeter than sugar the ratio in general is 3/4 cup Honey for every cup of sugar. So I would start with 1/4 tsp of honey for this recipe and add more to taste. I hope you love it!