This zesty Italian dressing is incredibly simple to make. This better-than-store bought dressing uses real healthy ingredients so that you can feel good about what you are eating. This Italian dressing recipe is just as easy to make as our honey mustard dressing and this creamy Caesar dressing (so good)!
How to Make Homemade Italian Dressing
Toss the store-bought bottles because this homemade dressing tastes SO MUCH BETTER. Here is the list of fresh and flavorful ingredients we use to make it:
Extra-virgin olive oil is the base of our dressing. If you can, choose a high-quality oil that you enjoy the flavor of. Olive oil can vary in flavor from light and fruity all the way to robust and spicy. Wine vinegar and fresh lemon juice bring the classic zesty, tart, acidic kick to this dressing. White or red wine vinegar can be used interchangeably, and if you don’t have lemon, simply make the dressing with 100% vinegar. Capers and fresh garlic are our little secret for this dressing. They add a zesty, salty kick and give the dressing some texture. We first used capers to make this olive oil dip and have been adding them to recipes ever since. Dijon mustard is one of our most loved ingredients, especially when making vinaigrettes. We use it to make chickpea salad, our easy bean salad, and this honey mustard dressing. Maple syrup or honey are usually optional ingredients when making dressings, but in the case of this Italian dressing recipe, we highly recommend adding a teaspoon to the mix. It doesn’t make the dressing taste sweet, but it does balance the tartness of the vinegar and lemon juice. Fresh and/or dried herbs are essential when making this. You can use all fresh, all dried, or a combination based on what you have on hand. Ingredient amounts for both fresh and dried are provided in the recipe below. Parmesan cheese is optional, but adds a lovely creamy element to the dressing.
I find that this Italian dressing is creamy enough and does not need any additional ingredients. It is amazing what happens when you whisk everything together. That said, to make a creamy Italian dressing, whisk in a tablespoon or two of sour cream, mayonnaise or plain yogurt.
How Long Does Homemade Italian Dressing Last?
Here’s the great news: This easy homemade dressing lasts in the fridge for a few days. We love storing it in a glass mason jar so that we can shake it before adding it to salads or using it as a marinade. (The dressing will likely last a day or two longer, but the fresh flavor of the garlic and herbs starts to degrade over time.)
Ways to Use Homemade Italian Dressing
Here are a few suggestions for how to use this easy Italian dressing (or vinaigrette):
Skip store-bought salad dressing and use it on your favorite homemade salads. It’s especially delicious with greens, brussels sprouts, cabbage, carrots, sweet bell peppers, and broccoli. It’s also excellent with salads where you add fruit (like apples or pear). Use it for for prepared salads like bean salad or a mayo-free chicken salad. Use the Italian dressing as a marinade. Try it when making baked chicken breast or shrimp.
More Homemade Dressings
Homemade Honey Mustard Creamy Blue Cheese Dressing Caesar Dressing Easy Balsamic Vinaigrette Easy Homemade Ranch
2 tablespoons (30ml) white or red wine vinegar 2 tablespoons (30ml) fresh lemon juice 1 teaspoon fresh grated lemon zest 1 garlic clove, finely minced or grated 1 teaspoon Dijon mustard 1 tablespoon capers, drained and minced 1 teaspoon maple syrup or honey 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano leaves 1 teaspoon dried basil or 1 tablespoon chopped fresh basil leaves 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme 1/4 teaspoon fine sea salt plus more to taste 1/2 teaspoon fresh ground black pepper Pinch crushed red pepper flakes, optional 2 tablespoons finely grated Parmesan or Romano cheese, optional 2Alternatively, you can add all of the ingredients to a medium mason jar, secure the lid, and then shake until blended. 3Keep, tightly covered, in the refrigerator up to three days. The dressing will likely last a day or two longer, but the fresh flavor of the garlic and herbs starts to degrade over time.
