Homemade Italian Dressing – Fresh, Zesty & Better Than Bottled (original) (raw)

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I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocery store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level!

“I made this tonight and gained so much confidence in my abilities to make a bomb salad dressing from scratch. It’s flavorful and just so perfect. Don’t skip the Parmesan cheese!!”

Sally

Easy Recipe for Italian Dressing

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid ever so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Cost 2.77recipe/2.77 recipe / 2.77recipe/0.35 serving

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

Step-by-step photos can be seen below the recipe card.

• ▢ ½ cup extra virgin olive oil ($1.76)

• ▢ 3 Tbsp red wine vinegar ($0.30)

• ▢ 1 Tbsp lemon juice ($0.08)

• ▢ 2 tsp Dijon mustard ($0.04)

• ▢ ¼ tsp garlic powder ($0.02*)

• ▢ 1 Tbsp Italian seasoning blend ($0.30)

• ▢ ½ tsp salt ($0.02)

• ▢ ¼ tsp black pepper (freshly cracked, $0.02)

• ▢ ½ tsp granulated sugar ($0.01)

• ▢ 2 Tbsp Parmesan (grated, $0.22**)

• Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

See how we calculate recipe costs here.

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.

** Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Serving: 2TbspCalories: 130kcal (7%)Carbohydrates: 1gProtein: 1g (2%)Fat: 14g (22%)Sodium: 180mg (8%)Fiber: 1g (4%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Italian Dressing Step-by-Step Photos

Mix the ingredients: Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

Shake or whisk: If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Serve your homemade Italian dressing over your favorite salad (antipasto salad pictured above), sliced vegetables, or even as a marinade for chicken!

1. Technically, you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.
2. Don’t have any Parmesan? This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade Italian dressing.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. I love it in a pasta salad with veggies and cheese, or drizzled over a Caprese salad when I want a change from balsamic. I’ve also recently tried it on a wedge salad for lunch and didn’t miss the blue cheese dressing!

It even works as a marinade for baked chicken breasts as the flavor soaks in beautifully. Marinate the chicken for about 1-2 hours in the fridge before baking! I also think this dressing would be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Storage Instructions

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold, but will liquify again if set out at room temperature for 5-10 minutes.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth