I’m sharing my Italian Vinaigrette Recipe that includes one unexpected pantry ingredient many home cooks overlook.

Jump to Recipe

I first made this Italian vinaigrette on a dare, and now I make it every week. It balances grassy extra virgin olive oil with sharp red wine vinegar, the two of them doing a little dance in the jar.

It’s bright but not shouty, tangy but silk on the tongue, and that hint of bitter keeps it honest. I call it my Best Homemade Italian Dressing because it wakes up whatever it’s paired with, and people always ask whats in it.

Don’t worry, it’s not complicated, but there are tiny tricks that make it sing, and I love that.

Ingredients

Print Recipe (No Advertisments)

Extra virgin olive oil: Rich in monounsaturated fats, adds silkiness and mild fruitiness to the dressing.
Red wine vinegar: Bright acidic tang, low calories, gives the dressing a lively sour zip.
Dijon mustard: Emulsifier and tang, small protein boost, helps oil and vinegar blend.
Garlic minced: Adds pungent savory depth, and compounds that may support immune health.
Honey or sugar: Sweetens lightly, balances acidity, adds simple carbs and a touch of caramel.
Dried oregano basil thyme: They bring herbal aroma, antioxidants, and classic Italian flavor notes.
Parmesan cheese optional: Umami saltiness, small protein and calcium bump, makes it richer and savory.
Fresh lemon juice optional: Fresh citrus brightness, adds vitamin C and extra zippy sour edge.
Salt and pepper: Seasoning essentials, salt enhances flavors, pepper gives mild heat.

Ingredient Quantities

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon fresh lemon juice (optional)

1 to 2 teaspoons Dijon mustard

1 clove garlic minced

1 teaspoon honey or granulated sugar

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

Pinch of red pepper flakes optional

2 tablespoons finely grated Parmesan cheese optional

1 to 2 tablespoons cold water to thin if needed

How to Make this

Print Recipe (No Advertisments)

1. Gather and prep everything: measure 3/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice if using, 1 to 2 teaspoons Dijon mustard, 1 clove garlic minced fine, 1 teaspoon honey or granulated sugar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon dried thyme, 1 teaspoon kosher or sea salt, 1/2 teaspoon freshly ground black pepper, a pinch of red pepper flakes if you like heat, 2 tablespoons finely grated Parmesan if using, and 1 to 2 tablespoons cold water to thin if needed.

2. In a medium bowl or a lidded jar combine the red wine vinegar, lemon juice if using, Dijon mustard, and the honey or sugar. Stir or shake to dissolve the sweetener and mustard first so they blend easier later.

3. Add the minced garlic, dried oregano, dried basil, dried thyme, salt, black pepper and red pepper flakes to the acid mixture and stir to combine.

4. If you are using Parmesan add it now or wait until after emulsifying if you want a smoother dressing that sits less grainy, both ways work.

5. While whisking vigorously with a fork or whisk slowly stream in the 3/4 cup extra virgin olive oil to create an emulsion. If using a jar just pour the oil in, close tight and shake hard for 20 to 30 seconds. An immersion blender or small blender works great and makes it extra smooth. Dijon mustard helps the emulsion stick so don’t skip it.

6. Taste and adjust: add more salt if its flat, a touch more honey if its too sharp, or a splash more vinegar if you want more bite. If it seems too strong let it sit and taste again in 10 minutes, flavors mellow out.

7. If the dressing is too thick thin it with 1 to 2 tablespoons cold water added a little at a time until you get the consistency you like.

8. Let the vinaigrette rest at room temperature for about 10 to 15 minutes so the garlic and dried herbs rehydrate and the flavors meld. Stir or shake again before serving.

9. Store in a sealed container in the refrigerator for up to one week. It may solidify a bit when cold; bring to room temp or shake vigorously before using. It’s ok if it separates, just whisk or shake it back together.

10. Use on salads, as a veggie marinade or a sandwich drizzle. If you want a smoother garlic flavor try crushing the garlic with a pinch of salt into a paste first so it disperses better.

Equipment Needed

1. Measuring cups and spoons (3/4 cup, 1/4 cup, tbsp and tsp)
2. Medium mixing bowl or lidded jar for combining and shaking
3. Whisk or fork for emulsifying
4. Small blender or immersion blender (optional for extra smooth dressing)
5. Chef’s knife and cutting board or a garlic press for the minced garlic
6. Microplane or fine grater for the Parmesan
7. Rubber spatula or spoon for scraping the bowl and tasting
8. Airtight jar or bottle for storing and shaking before serving

FAQ

How long will this Italian vinaigrette last in the fridge? It'll keep about 5 to 7 days in a sealed jar, maybe 3 to 4 days if you stir in the Parmesan. Always refrigerate and give it a good shake before using, the oil and vinegar separate.

Can I swap the olive oil or red wine vinegar for something else? Yes, you can use light olive oil, avocado oil or a neutral oil for a milder taste, and white wine or apple cider vinegar 1 to 1 for the red wine vinegar. Flavor will change, but it still works.

How do I get the dressing to emulsify and cling to my salad? Use the Dijon and whisk or shake vigorously in a jar, or blitz with an immersion blender for a silky emulsion. If it breaks, add a teaspoon of Dijon or a tiny splash of cold water and whisk back together.

Can I skip the garlic or Parmesan, or use fresh herbs instead of dried? Yep, skip or swap anything. Fresh herbs work great, use about 3 times the amount of dried. If you use raw garlic, mince it fine and let the dressing sit 10 minutes so the flavor mellows.

Is it safe to store garlic in the dressing? Because this dressing has vinegar and lemon it’s acidic, so short term storage in the fridge is fine. Still, keep it chilled and use within a week, don't leave garlic-in-oil dressings at room temp for hours.

Can I make this ahead or freeze it? Make ahead is fine, it actually tastes better after a few hours. Freezing is not recommended, oil textures get weird and the dressing can separate. Make small batches, or stir and shake before serving.

Italian Vinaigrette: A Fresh, Flavorful, And EASY Italian Dressing! Recipe Substitutions and Variations

Extra virgin olive oil: try avocado oil (mild, similar mouthfeel), light olive oil (less fruity so the vinegar pops more), grapeseed oil (very neutral), or sunflower oil (cheap and does the job)
Red wine vinegar: swap with white wine vinegar (clean, bright), apple cider vinegar (fruitier), sherry vinegar (deeper, nuttier), or a splash more lemon juice if you like citrus
Dijon mustard: use whole grain mustard (more texture), spicy brown or yellow mustard (milder or tangier), or 1/2 teaspoon mustard powder mixed with a little water
Grated Parmesan: substitute Pecorino Romano (saltier, sharper), Asiago (buttery), nutritional yeast (for a vegan, cheesy note), or omit and add a pinch more salt

Pro Tips

1. Start by smashing the garlic with a pinch of salt into a paste before you add it, that way the flavor spreads evenly and it wont hit you like a raw clove later. Let the dressing sit 10 to 15 minutes after you mix it so the garlic and dried herbs mellow out, you’ll get a smoother, more integrated taste.

2. For a silky, stable emulsion, whisk or shake by adding the oil very slowly at first so the mustard can catch it. If it breaks, dont panic, just add a teaspoon of cold water and whisk hard or blend for a few seconds and it will come back together.

3. If you use Parmesan, grate it super fine and either stir it into the acid first for less grainy bits or add it after emulsifying for a creamier feel. Either way taste and adjust salt and sweet at the end, because cheese changes the salt balance a lot.

4. Store in the fridge but remember good olive oil gets cloudy and slightly firm when cold. Take it out 15 minutes before using or hold the jar in warm tap water for a minute and shake, its easier than reheating the whole bottle and the flavors bloom when it warms up.