This homemade Italian dressing is bright, tangy, and herb-forward—ideal for green salads, pasta salads, grilled chicken, pork chops, or as a simple marinade.
Simple Homemade Salad Dressing
If you’ve wandered down the dressing aisle lately, you know it can be overwhelming. Bottles and packets line every shelf, but a quick, fresh vinaigrette is faster and more satisfying than most store-bought options.
My partner and I make this Italian dressing from pantry staples in under five minutes. All you need is a jar with a tight lid—no special equipment required.
The recipe yields a classic, balanced dressing that works well on leafy salads, tossed pasta, and as a marinade for meats and vegetables.
How to Make It
Quick overview — full ingredient amounts appear in the recipe card below.
Combine olive oil, red wine vinegar, grated parmesan (optional), lemon juice, Dijon mustard, honey, and the dried herbs and seasonings in a jar with a tight-fitting lid.
Screw on the lid and shake vigorously until the dressing is smooth and combined. Taste and adjust: add a splash more vinegar for brightness or a little extra honey for sweetness.
Quick Tips
- Choose a mild, light-tasting olive oil so it doesn’t overpower the dressing.
- If you need the recipe to be gluten-free, verify that your Dijon mustard, parmesan, and vinegar are certified gluten-free—most are, but it’s best to check labels.
What Kind of Vinegar Is Best?
Red wine vinegar is my go-to for a classic Italian flavor: it adds a pleasant, balanced acidity that complements the herbs and oil.
White wine vinegar yields a lighter result, while balsamic provides sweetness and a darker color. For a traditional bright vinaigrette, stick with red wine vinegar.
How to Store Leftovers
Keep the dressing refrigerated in a sealed jar for up to one week. The oil may thicken in the fridge; let the jar sit at room temperature for 10–15 minutes before using, then shake well.
If you omit the parmesan, the dressing can safely sit at room temperature for a few days, but refrigeration is recommended for the best freshness.
Always shake the jar before serving—oil and vinegar separate naturally.
Easy Italian Dressing – Great for Salad and Marinades
What You’ll Need
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup grated parmesan cheese (optional)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt, or to taste
How to Make It
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Place all ingredients in a jar with a tight-fitting lid.
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Shake well to combine. Taste and adjust seasonings as needed.
Notes
- Calories shown are approximate and based on a 2-tablespoon serving; actual values will vary.
- Use a neutral, light-tasting oil so its flavor doesn’t dominate the vinaigrette.
- Store refrigerated in a sealed jar for up to one week. Shake before serving.
- The content above the recipe includes step-by-step photos, quick tips, vinegar notes, and storage instructions.
Nutrition
Calories: 139 kcal
Carbohydrates: 2 g
Protein: 1 g
Fat: 14 g
Sodium: 137 mg