Italian Dressing Recipe

I love making my homemade Italian dressing with red wine vinegar, olive oil, and fresh herbs. It is tangy and savory, comes together in just 5 minutes, and tastes so much better than store bought. I use it on salads, as a marinade, or drizzled over grilled vegetables.

Growing up, my dad marinated pretty much everything in Italian dressing, and honestly, it was a genius idea. I picked up that habit from him and still do the same thing today. That’s why I like keeping a few homemade dressings on hand, like my balsamic vinaigrette and my Caesar dressing, they make weeknight meals so much easier.

Italian Dressing

Italian dressing in its simplest form is much different than what we know here in America. In Italy, it is usually just red wine vinegar, olive oil, and maybe a little sugar. I am not sure exactly how it changed once it came to the United States, but the American version includes garlic, oregano, basil, parmesan, and crushed red pepper. It is bolder and more complex, and I love it because it goes with everything from salads to pasta salads to grilled meats.

Being Italian myself, I appreciate both versions, but this recipe is all about that classic American-Italian dressing I grew up with. Growing up watching my dad marinate everything in Italian dressing inspired me to create my own version from scratch. I make it with a mix of salad and olive oil, red wine vinegar for brightness, plenty of herbs and of course parmesan cheese.

The best part? It is ready in 5 minutes and tastes so much better than anything from a bottle. This is a recipe I have perfected over the years, and my family requests it every time we have salad. Trust me, once you make your own Italian dressing, you will never go back to store bought. Give it a try and let me know what you think in the comments below.

Ingredients and Substitutions

These are the ingredients I use to make my classic Italian dressing, along with a few swaps I have tried that work just as well.

• Red wine vinegar – I use red wine vinegar for the classic tangy flavor. White wine vinegar or apple cider vinegar also work if that is what you have.
• Dijon mustard – I add a little Dijon to help emulsify the dressing and give it a subtle sharpness. Yellow mustard is another option.
• Garlic – I always use fresh minced garlic for the best flavor. Garlic powder can substitute if needed, about ½ teaspoon.
• Oregano and basil – I use dried oregano and basil for convenience, but fresh herbs are even better if you have them. Use about 1 tablespoon of each if going fresh.
• Parsley – I like fresh chopped parsley.
• Crushed red pepper flakes – Just a pinch adds a little warmth without making it spicy.
• Sugar – A small amount of sugar balances the acidity. You can substitute honey if you prefer.
• Parmesan cheese – I use finely grated parmesan for a savory salty finish. Pecorino Romano also works well.
• Salt and pepper – I season with coarse salt and cracked black pepper. Adjust to taste.
• Olive oil and salad oil – I prefer a mix of both for the best flavor and texture. You can go with all olive oil for a stronger taste or all salad oil for something lighter.

How to Make Italian Dressing

Combine the base: I add the red wine vinegar, Dijon mustard, garlic, oregano, basil, parsley, red pepper flakes, sugar, parmesan, salt, and pepper to a large mixing bowl and whisk until everything is combined.

Emulsify the oil: I slowly drizzle in the olive oil and salad oil while whisking constantly until the dressing is fully emulsified.

Taste and serve: I taste the dressing and adjust the salt, pepper, or vinegar to my liking. I refrigerate the dressing for at least 30 minutes before serving so the flavors come together.

Serving Suggestions

When we have salad night at home, Italian dressing is always on the table. My daughter loves it on a simple Caesar salad, and my wife and I go for my Green Goddess salad loaded with toppings. The tangy flavor pairs well with just about anything.

I also bring Italian dressing to cookouts because it works great as a marinade and on my summer pasta salad. Last summer, I marinated chicken in it before grilling, and my friends could not stop asking for the recipe. Try it on my T-Bone steak or my chicken breast for an easy weeknight meal. My dad taught me well. So good!

Make-Ahead and Storage

Make-Ahead: I make Italian dressing up to 5 days ahead of time and keep it refrigerated until ready to use.

How to Store: I cover and store the dressing in the refrigerator for up to 14 days if using dried herbs, or up to 7 days if using fresh herbs.

How to Reheat: Italian dressing is served cold, so no reheating is needed. I just shake or whisk it before serving to re-emulsify.

More Easy Dressing Recipes

• Blue Cheese Dressing
• Thousand Island
• Lemon Vinaigrette Dressing
• French Dressing Recipe
• Greek Dressing