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:
- Green salads (Antipasto Salad, Garden Salad)
- Shaved brussels sprouts (salad)
- Coleslaws
- Fresh Tomatoes, cucumbers, green beans
- Pasta salads (Italian Pasta Salad)
- Green Bean Salad
- Cowboy Caviar
- 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
The possibilities are virtually as endless as Italian Dressing deliciousness!
Italian Dressing Recipe ingredients
- Olive oil. Use quality extra virgin olive oil for superior flavor.
- Red wine vinegar. A favorite for its fruity tanginess.
- Lemon juice. Adds a fresh, vibrant citrus pop without tasting “lemony.”
- Parmesan cheese: use freshly grated Parmesan grated on the smallest hole of your grater so it becomes powdery.
- Sugar: balances the vinegar and lemon juice.
- Seasonings: dried parsley, dried basil, dried oregano, garlic powder, onion powder, paprika salt and pepper.
Italian Salad Dressing substitutions and variations
INGREDIENT SUBSTITUTIONS
- Vinegar: Swap the red wine vinegar for an equal amount of white wine vinegar.
- Lemon juice: Omit the lemon juice and add additional vinegar to taste.
- Parmesan cheese: Omit and add additional salt taste (although I HIGHLY recommend Parmesan!).
- Sugar: Swap for honey, maple, stevia or another favorite sweetener.
- Seasonings: Swap the dried herbs for 3X the amount of fresh.
- Garlic: Use 4 cloves minced garlic instead of powder. Note, use the Italian Dressing within a few days if using fresh garlic and herbs.
RECIPE VARIATIONS
- Creamy Italian Dressing: Reduce the olive oil to ¼ cup and whisk in ½ cup mayonnaise and half sour cream or Greek yogurt.
- Balsamic Italian Dressing: Swap the red wine vinegar with aged balsamic vinegar.
- Lemon Italian Dressing: Swap the red wine vinegar for lemon juice.
- Roasted Garlic Italian Dressing: Swap the powdered garlic for roasted garlic cloves.
- Herb-infused Italian Dressing: Use all fresh herbs instead of dried. Use the prescribed herbs or mix and match your favorites such as such as thyme, rosemary, or tarragon.
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:
- Step 1: Add all the ingredients to a mason jar.
- Step 2: Cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.
- Step 3. Taste the dressing and tailor it to suit your personal preferences. The most accurate taste test comes by dipping a lettuce leaf in dressing as opposed to a spoon. For less acidity- add more sugar, less tang – add more olive oil, more tang – add additional vinegar.
Italian Salad Dressing Recipe tips and tricks
- Parmesan Cheese adds the signature taste to the Italian Dressing and the OH MY YUM factor so I definitely wouldn’t skip it unless you need to make the dressing dairy free.
- 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.
- As far as the dried herbs and garlic, I don’t recommend substituting them with fresh because you need 3x as much because they aren’t as potent which makes for an unappealing texture. More importantly, fresh herbs and garlic don’t stay fresh very long once chopped so you would need to use the dressing within a couple days whereas if you use dried, the Homemade Italian Dressing can last for a couple weeks.
- 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.
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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Carolyn Johnson says
Thanks– going to give this a try! I don’t know why we settle for the powdered stuff–but I never see recipes for Italian dressing, now that I think of it.
“fun and flirty recipes” LOL– you’re awesome!
Jen says
You are so welcome Carolyn! I think you will loooove this dressing – flirty in its own right 🙂
Ann says
Do you use Extra virgin olive oil or regular olive oil?
Jen says
I use regular olive oil and it is wonderful because we want the slightly more acidic and neutral taste. If you only have extra virgin olive oil then I’m sure that would work great as well.
Diane Stevenson says
Hi Jen, I have been making Italian Seasoning mix in batches, but the recipe I use never called for Parmesan cheese. My husband always says that there is something missing, I’m thinking this is it! If I make a bigger batch of the seasoning only, does it need to be refrigerated, due to the fresh parmesan?
Jen says
Hi Diane, yes it needs to be refrigerated. Enjoy!
Mimi says
The very best Italian Dressing I’ve every had!!! So easy to make & very lettuce, pasta and even panini friendly! Also excellent to use as a marinade. This dressing makes food smile!! Love it!! Thanks Jen!
Mimi in NorCal
Jen says
Thanks so much for taking the time to comment Mimi, you made my day! I’m thrilled you love this Italian dressing so much and I love your comment that it “makes food smile!” – I might have to borrow that 😉
Debbie says
Can you substitute balsmic vinegar for Red wine vinegar
Jen says
Red wine vinegar is less sweet than balsamic vinegar so I would add less then add more to taste.
Allison says
Could I omit the sugar? I try to avoid added sugar whenever possible. I’m wondering how much that would affect this dressing. Thanks!
Jen says
Hi Allison, the dressing is super tangy so the sugar is needed to balance the acid. You can try omitting it, taste and add to taste as needed. Food luck!
Wioleta says
Can I use honey instead of sugar?
Jen says
Yes!
Nancy Mcleod says
Hi
I definitely want to try this dressing, but I am currently following Weight Watchers. Can you list the nutritional Info please? Need: Cal,fat,Sat fat,sodium,carbohydrates,sugar,protein. It would be appreciated as looking for an awesome dressing.
Thank You
Jen says
Hi Nancy, you can calculate info at: https://www.myfitnesspal.com/recipe/calculator
April says
I made double the recipe for my pasta salad. We like ours a little more soaked. But my dear I threw out my recipe and kept yours. lol This dressing is beyond amazing. All the season blend so well. Thank you.
Jen says
Thank you for the ultimate compliment April! I ‘m so happy to hear this dressing is a new favorite!
Dick Reynolds says
Just tried this dressing tonight and it was over the top one of the best dressings I’ve ever had. Wife absolutely loved it too. This will be in our frig from now on. Didn’t have any basil so added a little more oregano which I love, also added extra fresh grated Parmigiano Reggiano . First time at your site and am looking forward to finding more delectable delights. Thanks Jen
Jen says
Welcome to my site Dick! I’m so pleased you loved this dressing so much! I hope you have fun exploring my recipes and hopefully find many new favorites!
cathy says
I want to make this but only have avocado oil, no olive oil! Can i sub that without changing the flavor too much?
Secondly, I’ve seen some recipes call for white wine vinegar and some red… does that matter?
Thanks! Eager to try!
Jen says
Hi Cathy, it really comes down to personal preference and your exact oil. Refined avocado oil is rather mild and subtle and would work great, whereas extra virgin will have a bit of an avocado taste. As far as the vinegar, please use red wine vinegar-it does make a difference!
Sandy F says
Loved it. So much better than store bought
Jen says
Thank you so much Sandy!
Marla says
Jen this simple Italian dressing is so amazing, I absolutely love it ! Thanks for posting, it’s a definite keeper.
Jen says
Thanks so much for taking the time to comment Marla, I’m so pleased you loved it!
,,George Pollard says
This is a wonderfully flavored recipe. I use Penseys herbs and spices which brings an added flavor response to the dish. Thanks for sharing this excellent web sight.
Jen says
You’re so welcome George, I’m so pleased you loved it!
Denise Deutsch says
I absolutely love your Italian dressing.
I was wondering if you have a French dressing recipe?
Jen says
Thanks Denise! I do not, sorry! I will add that to my list! I do have a Russian Dressing that is one of my favorites used on my Reuben Sandwiches: https://carlsbadcravings.com/reuben-sandwich/
B says
Holy moly girl! You did it again. Delicious!!
Jen says
Thank you so much!
Georgianna says
I have searched high and low for a great Italian dressing recipe…I have found it! Excellent recipe!
Jen says
Thanks so much Georgianna, that’s what I like to hear!
Lisa says
I don’t usually leave reviews, but I have to say I actually “almost followed” this recipe to the T. I didn’t have any onion powder left and threw in some chives. Made it for a party. I just love it, and so did everyone that tried it.
Jen says
I’m so pleased it was a winner, thanks Lisa!
Hilary says
This dressing is out of this world! I am going to keep some made up at all times.
Jen says
Yay, Hilary! I am so happy it’s a winner! Thanks for commenting!
Elle says
I need to make this dressing for an antipasto for 50 people. Should I quadruple this recipe or do you have a specific idea about how many servings is the recipe you gave? Thank you.
Jen says
Hi Elle, a typical salad dressing serving is 2-3 tablespoons, so this recipe will serve about 8 people. I would make closer to 6 times the dressing, it’s always better to have more than not enough. Good luck!
Tonda says
Excellent. My first totally home made Italian dressing and I love it.
Jen says
Thank you so much, Tonda! I am so glad you loved this dressing!
Elise says
Hi!
I have loved this recipe; however, it does stay in liquid form in the fridge. It will harden, separated. Even with aggressive shaking, clumps will often remain unless fully at room temp. Any suggestions or reasons as to why this is happening? Following the recipe exactly as written (only thing was EVOO as I can’t find olive oil in my location).
Jen says
I’m so glad that it’s been a favorite! It can separate over time due to temperature changes, prolonged storage, or improper mixing. If the dressing doesn’t come back together with shaking or whisking, slowly add a small amount of vinegar while whisking to help re-establish the emulsion. Hope this helps!
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!