- Build your flavor base
In a small bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, and sugar until smooth. Furthermore, this creates the tangy foundation that'll make everything else sing in perfect harmony.
- Add the aromatics
Whisk in the minced garlic, oregano, basil, thyme, salt, pepper, and red pepper flakes if using. Moreover, this is where you can taste and adjust, some people like more herbs, some prefer it spicier. You're the chef of your own destiny.
- Create the magic emulsion
While whisking constantly, slowly drizzle in the olive oil in a thin stream. Additionally, this slow pour is what creates that silky, restaurant, quality texture that'll make you feel like a culinary genius.
- Whisk until gorgeous
Keep whisking until the mixture is well combined and slightly thickened. Furthermore, you'll know it's ready when it looks creamy and luxurious instead of like oil floating on vinegar.
- Taste and perfect
Give it a final taste and adjust seasonings as needed. Additionally, remember that the flavors will develop as it sits, so don't go overboard with the herbs initially.
- Calories:90 kcals
- Fat:10 grams
- Proteins:grams
- Carbohydrates:1 grams
Tired of those weird, orange-tinted bottles of “Italian” dressing that taste more like chemicals than actual food? This homemade Italian dressing is about to blow your mind with how simple and delicious the real thing is. Furthermore, this homemade Italian dressing recipe will have you wondering why you ever settled for that artificial stuff when you can make something infinitely better in about five minutes.
Why This Homemade Italian Dressing Recipe is Awesome
Let me be straight with you, this homemade Italian dressing is stupidly easy to make and tastes about a million times better than anything you’ll find in the salad dressing aisle. Moreover, it’s the kind of versatile dressing that works on literally everything from simple green salads to pasta salads to marinated vegetables.
The magic happens when quality olive oil meets tangy vinegar and a perfectly balanced blend of herbs and spices. Additionally, unlike those preservative-laden store versions that taste like they were formulated in a lab, this one actually tastes like real food made with real ingredients.
Furthermore, this is the dressing that’ll make you feel like you’re dining at a charming Italian trattoria instead of eating lunch at your kitchen counter. It’s sunshine in a bottle, but with more herbs and less UV damage.
Alternatives & Substitutions
No red wine vinegar? White wine vinegar or apple cider vinegar work beautifully, though you’ll get slightly different flavor profiles. Moreover, balsamic vinegar creates a richer, more complex taste if you’re feeling adventurous.
Want it herb-ier? Fresh herbs are always better if you have them; just use about three times the amount of fresh versus dried. Additionally, you could add fresh parsley or even a bit of fresh rosemary for variety.
Making it less acidic? Add a bit more olive oil or sugar to balance out the tanginess. Furthermore, some people prefer their dressings on the milder side, especially if serving to kids.
Garlic-free version? Skip the garlic entirely or use a pinch of garlic salt instead. Moreover, you could add some finely minced shallot for a different but equally delicious flavor.
Frequently Asked Questions About Homemade Italian Dressing
How long does homemade Italian dressing keep? It’ll stay fresh in the fridge for about a week, though honestly, it’s so good you’ll probably use it all way before then.
Why does my dressing separate? That’s totally normal! Oil and vinegar naturally want to separate. Additionally, just give it a good shake or whisk before using, separation doesn’t mean it’s broken, just natural.
Can I make this in a mason jar? Absolutely! Add all ingredients to a jar and shake vigorously. Moreover, it’s actually easier to re-emulsify this way when it inevitably separates.
Is this dressing too tangy for kids? If you’re serving picky eaters, add an extra half teaspoon of sugar to balance the acidity. Furthermore, you could also go lighter on the red pepper flakes or skip them entirely.
What else can I use this on besides salads? This dressing is incredible as a marinade for chicken or vegetables, drizzled over roasted potatoes, or even as a dip for crusty bread. Additionally, it’s fantastic on antipasto platters and pasta salads.
Can I double this recipe? Of course! Just maintain the same ratios. Moreover, larger batches actually emulsify more easily, so go ahead and make extra if you’re meal prepping.
My dressing tastes too harsh, what went wrong? You might have used too much vinegar or your herbs are too strong. Additionally, balance it out with more olive oil and sugar, and let it sit for a few minutes to mellow.
Final Thoughts
And there you have it, homemade Italian dressing that’ll make you feel like you’re dining al fresco in Tuscany instead of eating lunch at your kitchen table. Moreover, this recipe proves that sometimes the most beloved classics are also the simplest to make at home.
The beauty of this Italian-American favorite lies in its versatility and that perfect balance of tangy, herby, and slightly sweet flavors. Additionally, once you master this basic technique, you can experiment with different herbs, vinegars, and seasonings to create your own signature variations.
Whether you’re hosting a dinner party or just want to make your weekday salads feel special, this Italian dressing delivers restaurant-quality flavor with zero fuss. Furthermore, your guests will be asking for the recipe, and you can smugly tell them how ridiculously easy it is to make. Now go forth and dress your salads like the Italian nonna you were meant to be!
