Easy Italian Dressing Recipe

I’m sharing my Homemade Italian Dressing made from simple pantry ingredients with versatile uses as a pasta salad dressing or an easy chicken marinade.

I never thought something so simple could flip a boring salad into something you’d actually chase around the plate. This zesty, fresh Italian dressing is exactly that, bright and full of flavor, and it doubles as a killer pasta salad sauce or a quick chicken marinade.

I keep extra virgin olive oil and red wine vinegar on hand so I can mix it up in minutes, and every time I taste it I wonder why I ever bought the bottled stuff. It’s one of those Easy Salad Dressing Recipes that feels fancy but doesn’t make you work for it.

Try it, you’ll see.

Ingredients

• Extra virgin olive oil gives healthy monounsaturated fats, richness and helps vitamin absorption.
• Red wine vinegar brings tangy acidity low calories, aids digestion and brightens salads.
• Fresh lemon juice adds bright sour notes, vitamin C can cut through oiliness.
• Dijon mustard emulsifies dressings, gives slight heat and savory depth without extra fat.
• Honey provides mild sweetness, balances acid, some antioxidants but watch the sugar.
• Garlic brings pungent flavor, antibacterial perks and more savory umami notes when minced.
• Dried oregano, basil and parsley add herbiness, tiny fiber and a fresh Mediterranean aroma.
• Parmesan cheese contributes salty umami, a bit of protein and richer mouthfeel if used.

Ingredient Quantities

• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar, a little tang
• 1 tbsp fresh lemon juice (optional)
• 1 tsp Dijon mustard
• 1 tsp honey or 1/2 tsp granulated sugar
• 1 small garlic clove, minced (or 1/2 tsp garlic powder)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley (or 1 tbsp fresh chopped parsley)
• 1/2 tsp onion powder (optional)
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp grated Parmesan cheese (optional)
• 1-2 tbsp water (optional)

How to Make this

1. In a medium bowl or a jar add 1/4 cup red wine vinegar, 1 tbsp fresh lemon juice if using, 1 tsp Dijon mustard, 1 tsp honey or 1/2 tsp granulated sugar, 1 small minced garlic clove (or 1/2 tsp garlic powder), 1 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp onion powder (optional) and 1/4 tsp crushed red pepper flakes (optional).

2. Add the herbs: 1 tsp dried oregano, 1 tsp dried basil and 1 tsp dried parsley or 1 tbsp fresh chopped parsley.

3. While whisking constantly pour in 3/4 cup extra virgin olive oil in a slow steady stream so the dressing emulsifies. If you prefer, put everything in a tight jar and shake vigorously for 30 seconds.

4. For a creamier, more stable emulsion you can blitz the mixture with an immersion blender or regular blender for 10 to 15 seconds.

5. Stir in 2 tbsp grated Parmesan cheese if you want that cheesy hit.

6. If the dressing is too thick or too tangy, thin and mellow it with 1 to 2 tbsp water and mix again.

7. Taste and tweak: add a little more honey if too sharp, more vinegar or lemon if too flat, or a pinch more salt and pepper to boost flavor. Dont be shy to adjust to your taste.

8. Let the dressing sit at room temp for 10 to 30 minutes so the dried herbs rehydrate and the flavors meld together.

9. Transfer to a jar with a tight lid and store in the fridge up to about 1 week. Bring to room temp or shake well before using since the oil can firm up when cold.

10. Use on salads, toss with pasta for pasta salad, or use as a marinade for chicken for at least 30 minutes and up to 8 hours in the fridge.

Equipment Needed

1. Medium mixing bowl or a jar with a tight lid
2. Measuring cups and spoons (1/4 cup, tbsp, tsp)
3. Whisk or a fork, either works fine
4. Immersion blender or a small countertop blender for a creamier emulsion (optional)
5. Chef’s knife and cutting board for garlic and fresh parsley
6. Microplane or small grater for the Parmesan
7. Rubber spatula or spoon for scraping the bowl/jar
8. Storage jar or bottle with a tight lid for fridge storage, shake before using

dont forget simple stuff like a clean towel and a plate to rest tools on, you’ll use them.

FAQ

Easy Italian Dressing Recipe Substitutions and Variations

• Extra virgin olive oil: try light olive oil for less peppery taste, avocado oil for a neutral flavor and higher heat tolerance, grapeseed oil for a very light mouthfeel, or canola oil if you want a cheap neutral swap. Use the same amount.
• Red wine vinegar: swap in white wine vinegar for similar acidity, apple cider vinegar for a fruitier tang, sherry vinegar for a deeper nuttier note, or 1 tbsp extra lemon juice plus 1 tbsp water if you need a bright citrus alternative.
• Dijon mustard: use whole grain or brown mustard for texture, yellow mustard in a pinch (milder), stone ground mustard for more bite, or 1/2 tsp prepared mustard powder mixed with a little water to form a paste.
• Honey or sugar: swap with maple syrup or agave nectar (equal volume), use simple syrup made from granulated sugar (dissolve 1 part sugar in 1 part hot water), or use brown sugar for a touch of molasses flavor (dissolve first).

Pro Tips

– Start the emulsion right: whisk or shake the acid, mustard and sweetener together first, then pour the oil in a slow steady stream while whisking. If it breaks, a tablespoon of warm water or another quick 10 to 15 second blitz with an immersion blender usually rescues it. Dont dump oil in fast or it will separate.

– Treat herbs and garlic like flavor boosters, not decorations. If using dried herbs, let the dressing rest 10 to 30 minutes so they rehydrate and taste less grassy. For a milder, sweeter garlic note roast or smash the clove first; if you use garlic powder add it later and taste, it can be more intense than you expect.

– Balance gradually and taste between tweaks. If it’s too sharp add a little honey or a drop more oil, if it’s flat add a splash more vinegar or lemon. Parmesan adds savory depth, but add it slowly so you dont make the dressing grainy or too salty.

– Use smart storage and purpose-based tweaks. Chill in a tight jar for up to a week and bring to room temp or shake well before using since olive oil firms up cold. For marinades, give chicken at least 30 minutes and up to 8 hours, but for delicate greens toss the dressing on just before serving so leaves dont get soggy.