I just mixed up a quick Homemade Italian Dressing and it turned a sad bagged salad into something I actually want to eat.
I’m obsessed with this Homemade Italian Dressing because it tastes like someone bottled sun and shoved it on my salad. I love how bright red wine vinegar cuts through richness and how Italian seasoning makes every bite herbaceous and alive.
Simple, punchy, slightly tangy, stains croutons in the best way. I use it on everything, big sloppy salads, quick marinades, even hearty grain bowls.
Healthy Dressing Recipes don’t get this honest. Salad Dressing Recipes Homemade that actually make you reach for more.
No fuss. Just bold, zesty, ridiculous flavor I want on repeat and never enough leftovers anymore in jars.
Ingredients
- Extra virgin olive oil: silky mouthfeel that helps flavors cling.
- Red wine vinegar: bright tang that wakes up everything.
- Dijon mustard: basically the glue that keeps oil and vinegar together.
- Garlic (minced or powder): punchy savory note, really wakes it up.
- Italian seasoning: herby backbone, gives that classic Italian vibe.
- Oregano: earthy, slightly peppery when you want a sharper herb note.
- Basil: sweet, fresh lift that lightens the dressing.
- Honey or sugar: tames the acid, adds a gentle sweetness.
- Onion powder: subtle onion depth without texture.
- Kosher salt: brings out all the other flavors, don’t forget it.
- Black pepper: little bite and warmth, keeps it lively.
- Crushed red pepper flakes: optional heat and a touch of color.
- Water: plus a splash if it’s too thick for greens.
Ingredient Quantities
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard (helps emulsify)
- 1 clove garlic, minced or 1/2 teaspoon garlic powder
- 1 tablespoon Italian seasoning (or 1/2 tsp each dried oregano and dried basil)
- 1/2 teaspoon dried oregano (if not using Italian seasoning)
- 1/2 teaspoon dried basil (if not using Italian seasoning)
- 1 teaspoon honey or granulated sugar
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon crushed red pepper flakes, optional for heat
- 1 to 2 tablespoons water, optional to thin dressing
How to Make this
1. Combine the red wine vinegar, Dijon mustard, minced garlic (or garlic powder), honey or sugar, Italian seasoning (or the oregano and basil), onion powder, salt, black pepper, and crushed red pepper flakes if you want heat in a small bowl or mason jar.
2. Whisk or shake those ingredients together until the mustard and sweetener are mostly dissolved and everything looks evenly mixed.
3. Slowly pour in the extra virgin olive oil while whisking continuously if using a bowl, or add the oil to the jar then screw the lid on tight and shake vigorously for 20 to 30 seconds to start emulsifying.
4. If the dressing seems too thick or strong, stir in 1 to 2 tablespoons water, a little at a time, until you reach the consistency and brightness you like.
5. Taste and adjust seasoning, adding more salt, pepper, or honey if needed. Remember flavors mellow after sitting for a bit.
6. Let the dressing sit at room temperature for at least 10 minutes so the garlic and herbs soften and meld, or refrigerate for up to 1 hour for even better flavor.
7. Before using, give the jar a good shake or whisk the dressing again since the oil and vinegar will separate over time.
8. Store the dressing in a sealed container in the refrigerator for up to 1 week; bring to room temperature and shake well before serving.
9. Use on salads, as a marinade for chicken or vegetables, or drizzle over grain bowls for instant flavor.
10. If you used fresh garlic, use within 3 to 4 days for best safety and flavor.
Equipment Needed
1. Mason jar with lid or a small mixing bowl with a lid (for shaking or storing)
2. Whisk (or a fork if you dont have one)
3. Measuring cups and spoons
4. Small spatula or spoon for stirring
5. Knife and cutting board (for mincing garlic)
6. Small funnel (optional, helps pour into jar without spilling)
7. Fine mesh strainer (optional, if you want a smoother dressing)
8. Refrigerator-safe container or the same mason jar for storing
FAQ
Homemade Italian Dressing Recipe Substitutions and Variations
- Extra virgin olive oil: use avocado oil, light olive oil, or grapeseed oil if you want a milder flavor
- Red wine vinegar: swap with apple cider vinegar, white wine vinegar, or lemon juice for a brighter tang
- Dijon mustard: try whole grain mustard, yellow mustard, or a teaspoon of mayonnaise to help emulsify
- Honey: substitute maple syrup, agave nectar, or a pinch more sugar dissolved in the vinegar
Pro Tips
1. Don’t dump all the oil in at once — add it slowly while whisking or shaking so the dressing actually comes together and doesn’t just separate right away. If it still falls apart, give it a hard shake right before serving.
2. If you used fresh garlic, let the dressing sit at least 10 minutes before serving so the sharpness softens and the garlic mellows. But if you used fresh garlic and plan to keep it more than a day, dump it after 3 or 4 days to be safe.
3. Taste and tweak. Vinegar and salt change how bright the dressing feels, so add more honey or sugar if it’s too sharp, or a pinch more salt if it tastes flat. A splash of water thins it without killing flavor, add just a tsp at a time.
4. Make it multiuse. Use this as a quick marinade for chicken or veggies but pull the meat from the fridge 20 minutes before cooking so it warms a bit and marinates better. For salads, toss the greens with half the dressing, wait a minute, then add more if needed so you don’t overdress and water down the salad.
Homemade Italian Dressing Recipe
I just mixed up a quick Homemade Italian Dressing and it turned a sad bagged salad into something I actually want to eat.
8
servings
184
kcal
Equipment: 1. Mason jar with lid or a small mixing bowl with a lid (for shaking or storing)
2. Whisk (or a fork if you dont have one)
3. Measuring cups and spoons
4. Small spatula or spoon for stirring
5. Knife and cutting board (for mincing garlic)
6. Small funnel (optional, helps pour into jar without spilling)
7. Fine mesh strainer (optional, if you want a smoother dressing)
8. Refrigerator-safe container or the same mason jar for storing
Ingredients
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard (helps emulsify)
1 clove garlic, minced or 1/2 teaspoon garlic powder
1 tablespoon Italian seasoning (or 1/2 tsp each dried oregano and dried basil)
1/2 teaspoon dried oregano (if not using Italian seasoning)
1/2 teaspoon dried basil (if not using Italian seasoning)
1 teaspoon honey or granulated sugar
1/2 teaspoon onion powder
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon crushed red pepper flakes, optional for heat
1 to 2 tablespoons water, optional to thin dressing
Directions
- Combine the red wine vinegar, Dijon mustard, minced garlic (or garlic powder), honey or sugar, Italian seasoning (or the oregano and basil), onion powder, salt, black pepper, and crushed red pepper flakes if you want heat in a small bowl or mason jar.
- Whisk or shake those ingredients together until the mustard and sweetener are mostly dissolved and everything looks evenly mixed.
- Slowly pour in the extra virgin olive oil while whisking continuously if using a bowl, or add the oil to the jar then screw the lid on tight and shake vigorously for 20 to 30 seconds to start emulsifying.
- If the dressing seems too thick or strong, stir in 1 to 2 tablespoons water, a little at a time, until you reach the consistency and brightness you like.
- Taste and adjust seasoning, adding more salt, pepper, or honey if needed. Remember flavors mellow after sitting for a bit.
- Let the dressing sit at room temperature for at least 10 minutes so the garlic and herbs soften and meld, or refrigerate for up to 1 hour for even better flavor.
- Before using, give the jar a good shake or whisk the dressing again since the oil and vinegar will separate over time.
- Store the dressing in a sealed container in the refrigerator for up to 1 week; bring to room temperature and shake well before serving.
- Use on salads, as a marinade for chicken or vegetables, or drizzle over grain bowls for instant flavor.
- If you used fresh garlic, use within 3 to 4 days for best safety and flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 30g
- Total number of serves: 8
- Calories: 184kcal
- Fat: 21g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 2.3g
- Monounsaturated: 15.8g
- Cholesterol: 0mg
- Sodium: 114mg
- Potassium: 8mg
- Carbohydrates: 0.8g
- Fiber: 0g
- Sugar: 0.7g
- Protein: 0.2g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 3mg
- Iron: 0.1mg
