Italian Salad Dressing Recipe

I finally nailed a Homemade Italian Dressing that makes salads, pasta salads, roasted veggies and even plain bread taste like I actually tried.

I’m obsessed with Homemade Italian Dressing because it actually tastes like something, not the sad bottle stuff. I love the bright punch of red wine vinegar and the way extra virgin olive oil smooths everything out.

And garlic, the more the better, honestly. I reach for this on salads, pasta salads, even for dunking crusty bread when I don’t want to cook.

It’s one of my favorite Easy Salad Dressing Recipes because it’s bold, simple, and makes lettuce feel worth eating. No mystery ingredients.

Just punchy, oily, tangy goodness that makes dinner feel less boring. I want seconds every night.

Ingredients

• Basically the silky base; it makes everything cling to greens.
• Bright tang that cuts richness and wakes the salad up.
• Plus fresh citrus zip that lightens heavier flavors nicely.
• Mustardy bite that gives body and helps it emulsify.
• Pungent garlic punch that makes it bold and addictive.
• Herby, slightly bitter note.

  It’s a classic Italian touch.

• Sweet, peppery basil that smells like summer in your bowl.
• Basically a hit of heat; a little adds nice kick.
• Sweetener balances acidity, taming sharp edges without hiding flavor.
• Salt brings out everything; it’s the quiet flavor booster.
• Warm black pepper that adds a subtle, spicy finish.
• Thin with water so the dressing coats, not puddles.

Ingredient Quantities

• 1 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced (or more if you like)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes, optional
• 1 teaspoon granulated sugar or maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons water, to thin if needed

How to Make this

1. In a medium bowl or a mason jar add 1 cup extra virgin olive oil, 1/4 cup red wine vinegar, and 1 tablespoon fresh lemon juice.

2. Add 1 teaspoon Dijon mustard, 2 cloves garlic minced (or more if you like it garlicky), 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes if you want some heat.

3. Stir in 1 teaspoon granulated sugar or maple syrup, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

4. Whisk vigorously for about 30 seconds until things start to combine and the mustard helps emulsify the dressing. If using a jar, put the lid on tight and shake hard for 30 seconds.

5. If the dressing seems too thick or sharp, add 2 tablespoons water a little at a time to thin it to your desired consistency.

6. Taste and adjust: add more salt, pepper, lemon, or sugar if you need to balance acidity and sweetness. Dont be shy to tweak it to your taste.

7. Let the dressing sit at room temperature for at least 10 to 20 minutes so the garlic and dried herbs can mellow and infuse the oil.

8. Give it another quick whisk or shake before using. The oil and vinegar will separate after sitting so always shake again.

9. Store leftover dressing in a sealed jar in the fridge for up to 1 week. Bring it back to room temperature and shake well before serving, since olive oil can thicken when chilled.

Equipment Needed

1. Mason jar or medium mixing bowl with a lid — for mixing and shaking the dressing
2. Whisk (or fork if you dont have one)
3. Measuring cups (1 cup and 1/4 cup) and measuring spoons (tablespoon, teaspoon)
4. Small cutting board and chef knife or garlic press for mincing garlic
5. Spoon or small spatula for scraping the bowl or jar
6. Fine mesh strainer (optional, if you want no bits of garlic or herbs)
7. Small liquid measuring cup or spouted pitcher for pouring oil and vinegar without spills
8. Airtight jar or bottle for storing leftovers in the fridge

FAQ

Italian Salad Dressing Recipe Substitutions and Variations

• 1 cup extra virgin olive oil: swap with avocado oil for a milder flavor, or light olive oil if you want less peppery bite; use grapeseed oil for a neutral taste. If you like a nuttier note, try walnut oil but use less cause it’s strong.
• 1/4 cup red wine vinegar: white wine vinegar or apple cider vinegar work well at a 1:1 ratio; or use 2 tablespoons extra lemon juice plus 2 tablespoons water if you want a brighter, less vinegary tang.
• 1 teaspoon Dijon mustard: whole grain mustard gives texture and similar bite, yellow mustard can stand in in a pinch, or use 1 teaspoon mayonnaise for creaminess though it’ll mellow the sharpness.
• 1 teaspoon granulated sugar or maple syrup: swap with honey or agave at the same amount, or use 1/2 teaspoon of simple syrup if you want it to dissolve instantly. You can also skip sweetener entirely if your vinegar is mild.

Pro Tips

1. Whisk or shake with purpose: use the mustard and a quick blender, immersion blender, or a tight‑lidded jar and really shake for 30 seconds so the oil and vinegar bind. If you skip this the dressing will separate fast and taste kinda thin.

2. Let the garlic and herbs rest in the dressing for at least 10 to 20 minutes before serving, it softens the raw garlic bite and the dried herbs bloom. If you want milder garlic, mash it with a pinch of salt first or fry lightly and cool.

3. Taste and balance in small steps: add acid (more lemon or vinegar) for brightness, or a tiny pinch more sugar or maple syrup to tame sharpness. Add water a teaspoon at a time to thin, not a big splash or it can go watery.

4. Store smart: keep in a sealed jar in the fridge up to a week. Bring it back to room temp and shake well before using because cold olive oil thickens and the dressing will separate.