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–+ servings
Small glass bottle of homemade italian dressing on wooden cutting board surrounded by colorful vegetables.
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5 from 5 votes

Homemade Italian Dressing

Enjoy homemade zesty Italian dressing on lettuce salads, pasta salads, sandwiches and more. Make your own in five minutes, with no artificial ingredients. 
Prep Time5 minutes
Total Time5 minutes
Course: Salad Dressings & Toppings
Cuisine: Italian
Servings: 6
Author: Rachel Gurk

Equipment

Ingredients

  • ½ cup olive oil (canola or grapeseed oil is fine, too)
  • ¼ cup white wine vinegar (or red wine vinegar)
  • 2 teaspoons honey (or granulated sugar)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • pinch red pepper flakes, more to taste (or omit)
  • 1 teaspoon Dijon mustard, if desired (see step 2)

Instructions

  • Combine all ingredients in a small jar or bowl; shake or whisk until combined.
    ½ cup olive oil, ¼ cup white wine vinegar, 2 teaspoons honey, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon kosher salt, pinch red pepper flakes, more to taste
  • If dressing doesn’t emulsify (blend together), add a teaspoon of Dijon mustard, then shake or whisk again. (Sometimes the oil and vinegar stubbornly stay separated.)
    1 teaspoon Dijon mustard, if desired
  • The dressing can be served immediately but if possible, refrigerate for 30 minutes to hydrate dried herbs. Whisk or shake well before serving

Video

Notes

  • Storage: Store in the refrigerator in a tightly covered container or jar for up to a week. Shake well before using. If dressing solidifies slightly, allow to come to room temperature.
  • Creamy Italian dressing: Whisk in ¼ cup mayonnaise, or try my creamy Italian dressing.
  • Parmesan Italian dressing: Add ¼ cup grated Parmesan cheese.
  • Lemony Italian vinaigrette: Substitute freshly squeezed lemon juice for the vinegar, and add the zest of one lemon.
  • Using fresh herbs: Instead of dried herbs, use fresh herbs but double the amount called for.
  • Marinade for meat: Make recipe as directed, reducing oil to ¼ cup.

Nutrition

Serving: 2tablespoons | Calories: 172kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 399mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.5mg

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