There is something transformative about a truly brilliant salad dressing. It’s the difference between a bowl of leaves you feel you *should* eat and a vibrant, exciting dish you genuinely crave. For years, I relied on bottled Italian dressings, but they always felt a little one-dimensional. The real moment of inspiration for this homemade Italian dressing came from a simple side salad I had at a tiny, family-run trattoria on the Amalfi Coast. The dressing was zesty, packed with fresh herbs, and it clung to every leaf perfectly without being heavy. It made me realise what I’d been missing.

Back in my own kitchen, I set out to recreate that magic. After testing this recipe five times, I finally got it just right. This isn’t your average supermarket vinaigrette; it’s a bright, punchy, and deeply flavourful sauce that brings salads to life. We’re using high-quality extra virgin olive oil for a fruity base, red wine vinegar for a sharp tang, and a medley of classic Italian herbs that taste like sunshine in a jar. The secret, I’ve found, is in the balance – enough acidity to cut through the richness of the oil, and just a touch of sweetness to round everything out.

This homemade Italian dressing is ideal for anyone looking to elevate their everyday meals. It’s wonderful for simple green salads, works beautifully as a marinade for chicken, and is fantastic drizzled over roasted vegetables. We even use it as a dipping sauce for warm, crusty bread. It’s a foundational recipe that, once you’ve made it, you’ll never want to be without.

Recipe Overview

This recipe creates a classic, zesty Italian vinaigrette that comes together in minutes. It relies on the simple principle of emulsification, where we vigorously shake oil and vinegar together to create a temporarily stable sauce. My key finding during testing was that a small amount of Dijon mustard is essential; it not only adds a lovely depth of flavour but also helps the dressing stay combined for longer.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: Makes about 250ml (8-10 servings)
• Difficulty: Easy

Why You’ll Love This Homemade Italian Dressing

• Genuine Flavour: Unlike bottled versions that can taste artificial, this dressing has a vibrant, fresh taste. The sharp red wine vinegar is perfectly balanced by the fruity olive oil and fragrant fresh parsley and oregano.
• Ready in 10 Minutes: This is a genuinely straightforward recipe. You can have a jar of beautiful, fresh dressing ready in less time than it takes to pop to the shops.
• Flexible Recipe: You are in complete control. Prefer it a little sweeter? Add a touch more honey. Want more of a garlic kick? Add an extra clove. You can easily adjust the herbs based on what you have available.
• Great for Meal Prep: Making a jar of this at the start of the week is a brilliant way to ensure you have delicious salads all week long. It’s also ideal for summer barbecues and family get-togethers.
• Family Tested: This recipe always gets compliments in my house. My kids, who used to be suspicious of salads, are now much more enthusiastic when they know this zesty dressing is on the table.

Homemade Italian Dressing

⏱️ 10 min prep  •  🍳 20 min cook  •  👥 6 servings

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Ingredients You’ll Need

The quality of your ingredients really shines through in a simple recipe like this. I always opt for a good quality extra virgin olive oil, something like Filippo Berio or a local deli option, as its peppery, fruity flavour forms the backbone of the dressing.

• 120ml extra virgin olive oil
• 60ml red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• 2 cloves of garlic, minced very finely
• 1 tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp salt, or to taste
• 1/8 tsp black pepper, freshly ground
• Optional: 1/4 tsp red pepper flakes for a little heat

Sara’s Tip: For the smoothest dressing, use a garlic press or grate the garlic on a microplane. This helps it dissolve into the vinaigrette and prevents you from getting a large, raw piece of garlic in a bite.

How to Make Homemade Italian Dressing

The process for making this vinaigrette is all about combining the ingredients in the right way to create a stable, flavourful sauce. A simple glass jar is the best tool for the job – it’s a measuring cup, mixing bowl, and storage container all in one!

1. Prepare the Garlic and Herbs: Start by preparing your fresh ingredients. Mince the garlic cloves as finely as you possibly can. Finely chop the fresh parsley. Getting these elements small ensures they distribute evenly throughout the dressing.
2. Combine the ‘Flavour’ Ingredients: In a medium glass jar with a tight-fitting lid, combine the red wine vinegar, Dijon mustard, honey, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper.
3. Give it a Swirl: Put the lid on the jar and give it a gentle swirl to start combining these ingredients. This helps the salt and honey begin to dissolve in the vinegar before you add the oil.
4. Add the Olive Oil: Pour the extra virgin olive oil into the jar with the other ingredients.
5. Shake Vigorously: This is the most important step! Screw the lid on tightly and shake the jar with all your might for a good 30-45 seconds. You are creating an emulsion. You’ll see the oil and vinegar, which are normally separate, come together to form a slightly thickened, cloudy dressing.
6. Taste and Adjust: Unscrew the lid and give the dressing a taste. Dip a piece of lettuce in, rather than using a spoon, to get a true sense of the flavour. Does it need more salt? A little more honey for sweetness, or a splash more vinegar for tang? Adjust the seasonings until it tastes just right to you. What works best for me is to aim for slightly more acidic than I think I need, as the flavour mellows when tossed with salad greens.
7. Rest and Infuse: For the best flavour, let the dressing sit at room temperature for at least 20-30 minutes before using. This gives the garlic and herbs time to infuse into the oil and vinegar, deepening the overall taste.
8. Serve: Give the dressing one final shake just before pouring it over your favourite salad. Enjoy!

Tips From My Kitchen

• Use Room Temperature Ingredients: Oil can become thick and almost solid when chilled. For the best emulsion, make sure your olive oil is at room temperature. This helps it combine more easily with the vinegar.
• The Secret Step: Don’t skip the Dijon mustard. I learned that mustard is a natural emulsifier, meaning its chemical properties help bind the oil and vinegar together, keeping your dressing from separating too quickly.
• Make-Ahead: This dressing is fantastic for making ahead. You can prepare a batch on a Sunday to use throughout the week. The flavours actually get even better after a day or two in the fridge.
• Storage: Store the dressing in an airtight jar in the refrigerator for up to 2 weeks. The olive oil will likely solidify when cold. Simply take it out of the fridge 20-30 minutes before you need it to allow it to return to a liquid state, then shake well to re-emulsify before serving.

Equipment You’ll Need

• Glass jar with a tight-fitting lid (a jam jar works wonderfully)
• Measuring cups and spoons
• Sharp knife and cutting board
• Garlic press or microplane (optional, but recommended)

Common Mistakes to Avoid

• Not Shaking Enough: A gentle swirl won’t do. You need to shake the jar vigorously to break the oil into tiny droplets and suspend them in the vinegar. If your dressing separates instantly, you haven’t shaken it hard or long enough.
• Using Low-Quality Oil or Vinegar: In a recipe with so few ingredients, each one counts. Using a bitter or flavourless olive oil will result in a disappointing dressing. The same goes for the vinegar. Stick to good quality brands for the best results.
• Forgetting to Rest: While you can use the dressing immediately, its flavour improves significantly after resting for at least 20 minutes. This allows the dry and fresh ingredients to properly infuse their flavour into the liquid.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to start experimenting. This vinaigrette is a fantastic canvas for other flavours.

• Spicy Italian Dressing: For a bit of a kick, add 1/4 to 1/2 teaspoon of crushed red pepper flakes to the jar before shaking.
• Creamy Italian Dressing: For a richer, creamier texture, whisk in 1 tablespoon of full-fat Greek yoghurt or mayonnaise after you have emulsified the oil and vinegar.
• Lemony Italian Dressing: Swap out the red wine vinegar for an equal amount of freshly squeezed lemon juice for a brighter, more citrus-forward dressing. This version is particularly good with fish or a Lemon Garlic Chicken salad.

What to Serve With Homemade Italian Dressing

This is a true multi-purpose dressing that goes far beyond a simple green salad. Here are a few of our favourite ways to use it:

• Classic Chopped Salad: Toss with chopped romaine lettuce, tomatoes, cucumbers, red onion, chickpeas, and some crumbled feta for a hearty and satisfying lunch.
• As a Marinade: It works brilliantly as a marinade for chicken breasts. Let the chicken sit in the dressing for at least an hour before grilling or pan-frying. It would be a great base for our Bruschetta Chicken.
• Pasta Salad Sauce: Use it as the sauce for a vibrant pasta salad. Combine cooked and cooled pasta with roasted peppers, olives, artichoke hearts, and a generous drizzle of this dressing.
• Wine Pairing: The zesty acidity of this dressing pairs beautifully with a crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc.

Frequently Asked Questions

Homemade Italian Dressing

A zesty and classic homemade Italian dressing that's incredibly easy to make. Simply shake all the ingredients in a jar for a fresh, flavourful addition to any salad.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dressing

Cuisine: Italian-American

Calories: 170

Ingredients Method Notes

Ingredients

  

• 120 ml extra virgin olive oil
• 60 ml red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• 2 cloves of garlic minced very finely
• 1 tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp salt or to taste
• 1/8 tsp black pepper freshly ground
• Optional: 1/4 tsp red pepper flakes for a little heat

Method

 

1. Prepare the Garlic and Herbs: Start by preparing your fresh ingredients. Mince the garlic cloves as finely as you possibly can. Finely chop the fresh parsley. Getting these elements small ensures they distribute evenly throughout the dressing.
2. Combine the 'Flavour' Ingredients: In a medium glass jar with a tight-fitting lid, combine the red wine vinegar, Dijon mustard, honey, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper.
3. Give it a Swirl: Put the lid on the jar and give it a gentle swirl to start combining these ingredients. This helps the salt and honey begin to dissolve in the vinegar before you add the oil.
4. Add the Olive Oil: Pour the extra virgin olive oil into the jar with the other ingredients.
5. Shake Vigorously: This is the most important step! Screw the lid on tightly and shake the jar with all your might for a good 30-45 seconds. You are creating an emulsion. You'll see the oil and vinegar, which are normally separate, come together to form a slightly thickened, cloudy dressing.
6. Taste and Adjust: Unscrew the lid and give the dressing a taste. Dip a piece of lettuce in, rather than using a spoon, to get a true sense of the flavour. Does it need more salt? A little more honey for sweetness, or a splash more vinegar for tang? Adjust the seasonings until it tastes just right to you. What works best for me is to aim for slightly more acidic than I think I need, as the flavour mellows when tossed with salad greens.
7. Rest and Infuse: For the best flavour, let the dressing sit at room temperature for at least 20-30 minutes before using. This gives the garlic and herbs time to infuse into the oil and vinegar, deepening the overall taste.
8. Serve: Give the dressing one final shake just before pouring it over your favourite salad. Enjoy!

Notes

For best flavour, let the dressing sit for at least 20-30 minutes before serving. Store in an airtight jar in the refrigerator for up to 2 weeks; shake well before each use as it will separate.

Making your own Italian dressing is a small effort with a huge reward. It transforms simple ingredients into something special and brings a touch of authentic Italian flavour to your table. I truly hope you enjoy this recipe as much as my family and I do. Give it a try, and please let me know how you get on in the comments below – I’d love to hear about it!