This vinaigrette-style homemade Italian dressing is zesty, bright, and full of bold, fresh flavor. It takes only about 5 minutes to prepare with a mix of pantry staples and a few fresh ingredients. Making your own Italian dressing is incredibly easy and far more delicious than anything store-bought.
I originally published this recipe in 2015 and have since added new photos and additional success tips.
Before you reach for store-bought dressing the next time you make a salad, let me show you how simple it is to make fresh, zesty homemade Italian dressing from scratch. I know it sounds odd to have a salad dressing recipe on a baking website, but this is one of my most favorite “dipping sauces” for homemade breads like artisan bread and ciabatta bread, and obviously pairs well with homemade croutons. ๐
It’s certainly easier and more convenient to pick up a bottle of dressing from the store, but I promise this quick recipe delivers far superior flavor in only a few minutes. With a handful of simple ingredients, and none of the unpronounceable additives, this homemade Italian dressing will elevate your salad to the next level.
I’m confident once you try it, you’ll always want a jar at the ready in your refrigerator.
Here Are the Ingredients You Need & Possible Substitutions
Don’t let the lengthy ingredient list make you nervous! Most of these ingredients are probably already in your pantry or spice drawer. You’ll need:
- Extra Virgin Olive Oil: I always use extra virgin olive oil here for its superior flavor, but you can use avocado oil, grapeseed oil, or sunflower oil if that’s what you have.
- White Wine Vinegar: Vinegar is an obvious necessity for any vinaigrette-style dressing. I like to use white wine vinegar, but red wine vinegar also works. These are the only two vinegars I recommend here; other vinegars will lack the flavors necessary for classic Italian dressing.
- Parmesan Cheese: Freshly grated Parmesan cheese is preferred. You’ll want the finer particles of cheese rather than the long shreds. Parmesan can be costly, so if you don’t feel like picking it up OR if you want to keep the dressing dairy free, you can leave it out.
- Red Bell Pepper: A little bit of chopped red bell pepper is typically included in Italian dressings because it adds flavor and a bit of freshness. Be sure to dice it into very small pieces so that they can evenly disperse in your salad dressing.
- Dried Parsley, Basil, Oregano, Garlic Salt, and Pepper: The big flavor makers! I usually reach for dried herbs and spices for ease, but you can use fresh if you prefer. See recipe Notes for exact amounts.
- Minced Onion (Dried or Fresh): Again, I typically use dried minced onion for ease, but feel free to use fresh minced onion or shallot if you prefer. I also use dried minced onion on everything-style homemade bagels.
- Lemon Juice: Just a splash of fresh lemon juice helps brighten and balance the flavors.
- Honey or Sugar: This adds a hint of sweetness and balances the flavors in the dressing. Do not leave it outโthe dressing can taste bitter without it. You can use honey or regular granulated sugar.
Use Your Homemade Italian Dressing in These Recipes:
- Over a green salad or as a dip with fresh veggies.
- As a dipping “sauce” for fresh and crusty bread like artisan bread, ciabatta bread, homemade garlic bread, or asiago-crusted bread.
- As an ingredient in bruschetta chicken.
- Drizzled on a caprese chicken burger in place of the pesto.
- Add it to the sauce for extra flavor in these slow cooker BBQ meatballs
- As a marinade for chicken, beans, grains, and more.
- For your favorite Italian pasta salad recipeโit would be fantastic in lieu of the creamy Greek yogurt-based dressing from this chicken pasta salad.
This recipe yields about 1 cup of dressing, so you’ll need an air-tight container with at least 1-cup capacity. Ideally, something slightly larger is best so that there is enough room when shaking the ingredients together. A simple canning jar works (and here are some nifty tops to make pouring a breeze), or you can use a salad dressing shaker like this or this.
Once mixed, the dressing lasts for up to 2 weeks in the refrigerator. For longer storage, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before using. (Tip: You can use a silicone ice cube tray to freeze small, individual-sized portions of dressing. Freeze the dressing in the ice cube tray, then transfer to a zipped-top bag for storage.)
Yes, this recipe can easily be doubled (or further multiplied) for large batches.
More Fresh Salads & Homemade Sauces/Toppings:
Once you see how easy it is to make homemade Italian dressing, you’ll love having this fresh, flavorful option in the refrigerator. Here are a few more of my favorite salads and other from-scratch sauces and toppings:
- Butternut Squash & Kale Salad
- Southwestern Chopped Chicken Salad (I always serve this salad with a side of cornbread muffins)
- Fresh Berry Quinoa Salad
- Strawberry Bacon Salad
- Homemade Pesto
- Homemade Honey Butter
Homemade Italian Dressing
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 1 cup
- Category: Dinner
- Method: Whisking
- Cuisine: American
Description
This vinaigrette-style homemade Italian dressing is zesty, bright, and full of bold, fresh flavor. It takes only about 5 minutes to prepare with a mix of pantry staples and a few fresh ingredients.
Ingredients
- 3/4 cup (180ml) extra virgin olive oil*
- 1/4 cup (60ml) white wine vinegar*
- 2 Tablespoons grated Parmesan cheese*
- 1 Tablespoon finely chopped red bell pepper
- 1 Tablespoon dried parsley
- 2 teaspoons dried minced onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon honey or granulated sugar (imperative for flavor balance)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine all of the ingredients in a bowl or a jar with a tight-fitting lid. Whisk or shake until the mixture is well combined. Taste the dressing and add more seasonings if desired.
- Store the dressing in an airtight container or jar in the refrigerator for up to 2 weeks. Shake well before using.
Notes
- Freezing Instructions: For longer storage, you can freeze this salad dressing for up to 3 months. Thaw overnight in the refrigerator before using. (Tip: You can use a silicone ice cube tray to freeze small, individual-sized portions of dressing. Freeze the dressing in the ice cube tray; once frozen, transfer the cubes to a zipped-top freezer bag for storage.)
- Special Tools (affiliate links): Box Grater | Citrus Juicer | Canning Jar (with optional pour tops) or Salad Dressing Shaker (like this or this)
- *Oil: Instead of olive oil, you can use avocado oil, grapeseed oil, or sunflower oil if that’s what you have.
- *Vinegar: You can use red wine vinegar instead of white wine vinegar. I do not suggest any other vinegars for this dressing.
- *Parmesan Cheese: Be sure to use freshly grated Parmesan cheese. You’ll want the finer particles of cheese rather than the long shreds. Parmesan can be costly, so if you don’t feel like picking it up OR if you want to keep the dressing dairy free, you can leave it out.
- Can I Use Fresh Herbs Instead of Dried Herbs? Yes, absolutely. Use 1 and 1/2 Tablespoons finely chopped fresh parsley (or more to taste), and 2 teaspoons each finely chopped fresh basil and fresh oregano.
- Can I Use Fresh Onion? Yes. Instead of dried minced onion, you can use 1 Tablespoon of fresh finely minced yellow or sweet onion, or shallot.
Reader Comments and Reviews
This was a nice change from the dressing I usually make, and my husband loved it!
Can I use fresh minced garlic instead of garlic salt? I’m trying to go as fresh as possible. How much, and how much salt would I add? Thanks!
Hi Karen, you can certainly use fresh if you prefer. We’d recommend 1/2 to 1 Tablespoon (or more if you like a garlicky dressing) of fresh minced garlic and salt to taste.
This is the only Italian salad dressing I make! Itโs packed with intense flavor and a little goes a long way!
Makes a fantastic marinade for chicken too! I add about a Tbs. of dressing to a pound of chicken breasts in a zip top bag, then pour just enough water (maybe a half cup or so) to cause the chicken to โsitโ in the liquid. So good! Thanks Sally!
Very good โฆ but wondering why it has completely solidified in the fridge. Had to microwave it a few minutes to use it for dinner.
Hi Lorraine! This is normal, olive oil can solidify in the fridge. Glad you enjoyed it!
This is a keeper!
Delighted to see you published this recipe! It’s my favorite Italian dressing recipe. Great flavor!
This was my go to recipe for dressing and then it disappeared. I looked everywhere. All links tapped led to nothing. My reputation as a salad maker diminished, but now I am saved! Seriously, this is the best dressing out there. Thank you for bringing it back!
You’re welcome! I had unpublished it for a couple years as I feel it didn’t make sense any more on my website? But I figured… if it’s that good, let’s keep it up! Plus, it pairs well with my homemade croutons!