Published by: 01/09/2025
This vinaigrette style Homemade Italian Dressing Zesty, bright, and bold, full of fresh flavor. It takes just 5 minutes to prepare with a mix of pantry staples and a few fresh ingredients. Making your own Italian dressing is incredibly easy and far tastier than anything store-bought.
I originally published this recipe in 2015. And since then added new images and additional achievement points.
Before you reach for the store-bought dressing the next time you make a salad, let me show you how easy it is to make fresh, beautiful homemade Italian dressing from scratch. I know it sounds weird to put a salad dressing recipe on a baking website, but this is one of my favorite “dipping sauces” for homemade breads. Artisan Bread And ciabatta breadand obviously pairs well with it. Homemade croutons. 😉
It’s definitely easier and more convenient to pick up a bottle of dressing at the store, but I promise this quick recipe delivers a much better flavor in just a few minutes. With a handful of simple ingredients, and no obvious additives, this homemade Italian dressing will take your salad to the next level.
I’m sure once you try it, you’ll always want a jar ready in your fridge.
Here are the ingredients you need and possible substitutions
- Extra Virgin Olive Oil: I always use extra virgin olive oil for its superior flavor, but if that’s what you have, you can use avocado oil, grapeseed oil, or sunflower oil.
- White wine vinegar: Vinegar is an obvious necessity for any vinaigrette-style dressing. I like to use white wine vinegar, but red wine vinegar works too. These are the only two vinegars I recommend here. Other vinegars will lack the flavors needed for a classic Italian dressing.
- Parmesan Cheese: Freshly chopped Parmesan cheese is preferred. You want fine chunks of cheese instead of long chunks. Parmesan can be expensive, so if you don’t feel like picking it up or if you want to keep the dressing dairy free, you can leave it out.
- chili pepper: A little chopped red bell pepper is usually added to Italian dressing because it adds flavor and a little freshness. Be sure to cut it into very small pieces so that they spread evenly in your salad dressing.
- Dried parsley, basil, oregano, garlic salt, and pepper: Big flavor maker! I usually use dried herbs and spices for convenience, but you can use fresh if you prefer. See recipe notes for exact amounts.
- Chopped onions (dry or fresh): Again, I usually use dry minced onion for convenience, but if you prefer, use fresh minced onion or shallot. I also use dry minced onion on everything style. Homemade bagels.
- Lemon Juice: Just a splash of fresh Lemon juice helps to brighten and balance the flavors.
- Honey or sugar: It adds a hint of sweetness and balances the flavors in the dressing. Don’t skip it – the dressing can taste bitter without it. You can use honey or regular granulated sugar.
Use your own homemade Italian dressing in these recipes:
This recipe yields about 1 cup of dressing, so you’ll need an airtight container with at least 1 cup capacity. Ideally, something a little larger is best so that there is plenty of room when stirring the ingredients together. A simple one Canning Jars works (and here are some Nifty Tops (to aerate) or you can use a salad dressing shaker like This or This.
Once mixed, the dressing keeps in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before using. (Tip: You can use a Silicone ice cube tray For freezing small, individually sized portions of dressing. Freeze the dressing in ice cube trays, then transfer to a zip-top bag for storage.)
Yes, this recipe can easily be doubled (or multiplied) for larger batches.
More fresh salads and homemade sauces/toppings:
Homemade Italian Dressing
Preparation Time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes
Production: About 1 cup
Category: dinner
Method: to slip
food: American
Description
Instructions
- Combine all ingredients in a bowl or jar with a tight-fitting lid. Stir or stir until the mixture is well combined. Taste the dressing and add more seasoning if desired.
- Store the dressing in an airtight container or jar in the refrigerator for up to 2 weeks. Shake well before use.
Notes
- Freezing Instructions: For longer storage, you can freeze this salad dressing for up to 3 months. Thaw overnight in the refrigerator before using. (Tip: You can use a Silicone ice cube tray For freezing small, individually sized portions of dressing. Freeze dressing in ice cube trays; Once frozen, transfer the cubes to a zip-top freezer bag for storage.)
- Special tools (Affiliate Links): Box grater | Citrus juicer | Canning Jars (Optionally Pour over the top) or a salad dressing shaker (eg This or This)
- *Oil: Instead of olive oil, you can use avocado oil, grapeseed oil, or sunflower oil if that’s what you have on hand.
- *Vinegar: You can use red wine vinegar instead of white wine vinegar. I do not recommend any other vinegar for this dressing.
- *Parmesan Cheese: Be sure to use it. freshly grated Parmesan cheese. You want fine chunks of cheese instead of long chunks. Parmesan can be expensive, so if you don’t feel like picking it up or if you want to keep the dressing dairy free, you can leave it out.
- Can I use fresh herbs instead of dried herbs? Yes, of course. Use 1 and 1/2 tablespoons finely chopped fresh parsley (or more to taste) and 2 teaspoons each finely chopped fresh basil and fresh oregano.
- Can I use fresh onions? Yes, instead of dried onion, you can use 1 tablespoon fresh finely chopped yellow or sweet onion, or shallot.