Sure, you can buy a bottle of salad dressing at the store. But once you perfect how to make Italian dressing from scratch, you’ll never buy another bottle again. This classic Italian dressing recipe combines the perfect blend of herbs, spices and tangy vinegar, all balanced with smooth olive oil. You can use a blender to emulsify the dressing, but you could just as easily make this with a whisk or in a jar with a tight-fitting lid (and a little elbow grease may be needed as well).
Bursting with flavor, this homemade Italian salad dressing recipe is ideal drizzled over quick-and-easy salad recipes, spread over a hearty loaded deli sandwich, or used as a lovely marinade for summer grilling recipes and summer vegetables. Once you learn how to make Italian dressing, this simple to prepare and versatile recipe will become a staple in your kitchen.
Ingredients for Italian Dressing
- Olive oil: Use the best olive oil for a silky, rich texture with a mild, fruity taste. Olive oil is probably one of the most significant ingredients in this dressing recipe, so go for a good one!
- Red wine vinegar: The acidity of the red wine vinegar balances the smoothness of the olive oil and gives the dressing a sweet, tangy flavor. If you don’t have red wine vinegar, the best substitution is a combination of white wine vinegar and red cooking wine: Mix the two liquids in equal parts (1 tablespoon red wine + 1 tablespoon white vinegar = 2 tablespoons red wine vinegar).
- Lemon juice: We recommend using fresh lemon juice for this recipe, but bottled works in a pinch.
- Garlic: A must for Italian flavor, garlic adds a savory punch. Here are the easiest ways to peel garlic.
- Herbs: We use dried oregano and thyme, but you can try a combination of Italian seasonings.
- Seasonings: Ground mustard, paprika and onion powder add a savory essence.
- Sugar: A dash of sugar lightly sweetens the mix, counteracting the acidity.
Directions
Step 1: Blend the ingredients
Add water, lemon juice, red wine vinegar, garlic cloves, sugar, salt, paprika, dried oregano, onion powder, ground mustard and dried thyme to a blender. Cover and process until pureed.
Step 2: Add the oil
While processing, gradually add the oil in a steady stream. Refrigerate leftovers.
Editor’s Tip:Â Start with all the ingredients at room temperature for the best results. Forming the emulsion is much more complicated if the oil is cool or cold. Once combined, transfer the dressing to a jar with a tight-fitting lid. Seal the jar and then shake it well when ready to use the dressing. You’ll see the mixture emulsify as the vinegar and oil mix.
Italian Dressing Variations
- Add avocado: Blend in avocado for a rich, nutritious variation with a mild, buttery taste.
- Say cheese: Mix in grated Parmesan cheese for a richer, umami flavor.
- Change the vinegar: Substitute balsamic vinegar for red wine vinegar to introduce a sweeter, tangier balsamic herb vinaigrette.
- Make it creamy: Add mayonnaise or Greek yogurt for a creamy texture.
How to Store Italian Dressing
Like other homemade salad dressing recipes, this Italian salad dressing recipe can be stored in an airtight container in the fridge for up to a week (here’s more on how long condiments last). When ready to use, bring the cold Italian dressing to room temperature before shaking it to combine the ingredients.
Italian Dressing Tips
How do you use Italian dressing?
There are plenty of ways to enjoy this homemade Italian salad dressing. We recommend tossing it on this Sicilian chopped salad or this sweet potato panzanella. Drizzle it into cold pasta and diced vegetables for a fresh pasta salad, or use it as a topping for a burrata caprese.
What’s the best ratio for Italian dressing?
The best ratio of oil to vinegar for this Italian salad dressing recipe or any homemade vinaigrette is three parts oil to one part acid. However, you may want to alter the ratio in some cases. For example, if you’re using an Italian vinaigrette on bitter foods, you may want to decrease the amount of vinegar used, or if you’re using it on starchy food, you may want to increase the amount of vinegar.
