Make this bright, homemade Italian dressing in about five minutes. It’s perfect tossed with a green salad, used as a marinade for chicken or pork, or stirred into a classic Italian pasta salad. This simple vinaigrette is gluten-free and dairy-free, and it can easily be made vegan by swapping the honey for maple syrup or agave. No preservatives, no mystery ingredients—just vibrant, fresh flavor.
Table of contents
- Ingredients
- Instructions
- How to make it zesty
- Ways to use it
- More salad dressings and sauces
I make my own seasonings, sauces and dressings to avoid the unnecessary sugar, salt and preservatives often found in store-bought bottled dressings. Homemade vinaigrettes are fresher and more customizable: from tangier or sweeter to herb-forward or peppery, you can easily tweak a batch to match your taste. This Italian dressing strikes a nice balance of bright acidity, savory herbs and olive oil richness, and it’s versatile enough to use across many meals.
Ingredients
- 3 tablespoons red wine vinegar – provides a robust, tangy base. Champagne or white wine vinegar can be used in a pinch.
- 3 tablespoons lemon juice – fresh-squeezed is best for bright, clean acidity.
- 1 teaspoon Dijon mustard – adds a touch of sharpness and helps emulsify the dressing.
- 2 teaspoons honey – balances the acidity. Replace with maple syrup or agave to make the dressing vegan.
- 1 tablespoon Italian seasoning – a blend of dried basil, oregano, thyme and other Mediterranean herbs; adjust to taste or use extra fresh herbs when available.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper – to season.
- 1/2 cup extra-virgin olive oil – choose a mild, fruity oil so it doesn’t overpower the herbs and vinegar. Neutral oils like avocado, canola or light olive oil also work.
Instructions
- In a medium bowl or a mason jar, whisk together the red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, salt and black pepper.
- Slowly drizzle in the olive oil while whisking constantly to combine and emulsify the dressing. If using a jar, you can also add all ingredients, seal tightly and shake vigorously until emulsified.
That’s it—your homemade Italian dressing is ready. Use it right away or refrigerate in an airtight container for up to two weeks. Separation is normal; simply shake or stir before serving.
Tip: For a smoother texture, blend all ingredients in a small blender or use an immersion blender for 10–15 seconds to create a stable emulsion.
How to make it zesty
To turn this into a zesty Italian dressing, stir in 1/2 teaspoon red pepper flakes and increase the red wine vinegar by 2 tablespoons (for a total of 5 tablespoons). The extra vinegar and heat make the flavors pop, which is excellent on heartier salads and grilled meats.
Ways to use it
This Italian dressing is a weeknight workhorse—make a batch and put it to work in several meals:
- Salad: Toss with mixed greens, Romaine, or a composed Italian-style salad with tomatoes, cucumber, red onion and olives.
- Pasta salad: Cook 1 pound of short pasta (fusilli, penne, rotini), cool it, then toss with about 8 ounces of this dressing. Add chopped vegetables, mozzarella pearls, salami or pepperoni, and fresh herbs; chill before serving.
- Chicken marinade: Marinate 2 pounds of chicken breasts or thighs in about 8 ounces of dressing for 1–3 hours, then grill or bake until cooked through.
- Pork: Use the same marinade for pork chops—1–3 hours of marinating before grilling, baking or pan-frying yields flavorful, tender results.
- Pizza and sandwiches: Drizzle over shredded lettuce as a topping for Italian-style pizzas or subs, or use as a dip for crust and rolls.
- Vegetables: Drizzle over roasted or steamed vegetables—broccoli, carrots, zucchini and peppers are all excellent with this vinaigrette.
More salad dressings and sauces
If you enjoy homemade dressings, try these flavor ideas on another day: Southwest-style creamy dressing, smoky chipotle sauce, fruity Fuji apple dressing, tangy white BBQ sauce, garlic parmesan sauce, or a roasted poblano sauce.
Recipe: Italian Dressing
Servings: about 8 ounces | Prep time: 5 minutes
Ingredients
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons honey (or maple syrup to make it vegan)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Whisk together the vinegar, lemon juice, mustard, honey, Italian seasoning, salt and pepper in a small bowl or jar.
- Slowly stream in the olive oil while whisking until the dressing is combined and slightly emulsified. Alternatively, seal a jar and shake vigorously.
- Use immediately or refrigerate up to two weeks. Shake or stir before each use as the oil and vinegar will separate over time.
Notes
- For a zesty version, add 1/2 teaspoon red pepper flakes and increase red wine vinegar to a total of 5 tablespoons.
- Replace honey with maple syrup or agave for a completely vegan dressing. This recipe is naturally gluten-free and dairy-free.