Easy Homemade Italian Dressing (Better Than Store-Bought!)

Have you ever looked at the ingredient list on a bottle of store-bought Italian dressing? It’s often a paragraph long, filled with preservatives, gums, and artificial flavors. What if I told you that you could make a vibrant, zesty, and easy homemade Italian dressing in about 5 minutes, using simple pantry staples you probably already have? This is that recipe, and it will change your salad game forever.

This zesty Italian dressing isn’t just for salads. It’s a powerhouse vinaigrette that doubles as an incredible marinade for chicken, a flavor booster for pasta salads, or a zesty drizzle over roasted vegetables. Once you try this simple, authentic-tasting recipe, you’ll say goodbye to the bottled stuff for good.

Ingredients for Your Italian Vinaigrette

The magic of this dressing comes from its simple, classic components. Using a good quality olive oil will make a noticeable difference in the final flavor.

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Recipe Timing

This is one of the fastest recipes you can make, with a huge flavor payoff.

• Preparation Time: 5 minutes
• Cooking Time: 0 minutes
• Total Time: 5 minutes (That’s right—a delicious, preservative-free dressing in less time than it takes to find your keys!)

Step-by-Step Instructions

Step 1: Gather Your Ingredients

There’s really only one step to this simple recipe, so the best way to start is by gathering all your ingredients. Find a medium-sized lidded jar (a mason jar is perfect for this) or a small bowl and a whisk. Measure out your oil, water, vinegar, lemon juice, and all your dried herbs and seasonings.

Step 2: Combine and Shake (or Whisk)

Pour every single ingredient into your jar: the 6 tablespoons of olive oil, 3 tablespoons of water, 3 tablespoons of red-wine vinegar, 1 teaspoon of lemon juice, 1 teaspoon of basil, 1 teaspoon of garlic powder, ½ teaspoon of oregano, ½ teaspoon of onion powder, ¼ teaspoon of salt, and the pinch of crushed red pepper.

Cover the jar tightly with its lid. Now, shake it vigorously for about 30 seconds. You should see the oil and vinegar, which were separated, come together into a smooth, beautifully combined, and slightly thickened dressing. That’s it!

• Actionable Tip: If you don’t have a lidded jar, simply combine all the ingredients in a small bowl. Use a small whisk to mix rapidly until the dressing is emulsified and looks uniform.

Nutritional Information (Estimate)

This is an estimate per serving, assuming the recipe makes about 6 servings (2 tablespoons each).

• Calories: 125 kcal
• Protein: 0.1 g
• Carbohydrates: 1 g
• Sugar: 0.2 g
• Fat: 14 g
• Saturated Fat: 2 g
• Sodium: 100 mg
• Benefits: This dressing is naturally vegan, gluten-free, dairy-free, and preservative-free!

Variations and Healthy Alternatives

This homemade Italian dressing is a fantastic base for customization!

• Add Sweetness: If you prefer a less tangy, slightly sweet Italian dressing (like some store-bought versions), simply whisk in 1-2 teaspoons of honey or maple syrup.
• Creamy Italian: For a creamy version, add 1 tablespoon of mayonnaise or Greek yogurt to the jar before shaking. It makes the dressing richer and gives it a lovely body.
• Fresh Herbs: If you have fresh herbs on hand, feel free to use them! The general rule is to use three times as much fresh as dried. Try 1 tablespoon each of fresh, finely chopped basil and oregano.
• Lower Fat: While the oil is key, you could reduce the olive oil to 4 tablespoons and increase the water to 5 tablespoons for a lighter, lower-calorie version. The flavor will be tangier and less rich.

Serving Suggestions

This zesty vinaigrette is one of the most versatile items you can have in your fridge. Don’t just limit it to salads!

• The Classic Salad: This is the perfect dressing for a simple, crisp garden salad with romaine, tomatoes, cucumbers, and red onions. It’s also sturdy enough to stand up to a hearty antipasto salad with salami, provolone, and chickpeas.
• Pasta Salad Gold: This is, hands down, the best dressing for a cold pasta salad. The pasta soaks up all the zesty, herby flavor.
• The Ultimate Marinade: Use this dressing as a quick marinade for chicken breasts or pork chops before grilling or baking. The acid in the vinegar and lemon juice tenderizes the meat, while the herbs and garlic add incredible flavor.
• Veggie Booster: Drizzle this over roasted vegetables (like broccoli or bell peppers) right after they come out of the oven, or toss it with boiled new potatoes for a quick and flavorful potato salad.

Common Mistakes to Avoid

This recipe is practically foolproof, but a few small things can make a big difference.

• Not Shaking Before Use: This is an emulsion, not a chemical bond. The oil and vinegar will separate as it sits.
  • Solution: Always give the jar a vigorous 10-second shake right before you pour it onto your salad. This brings it back together instantly.
• Using Stale Herbs: Your dressing is only as good as your ingredients. If your dried oregano is 5 years old and has no smell, it will add no flavor.
  • Solution: Use dried herbs that are fragrant. Rub a pinch between your fingers; if they smell aromatic, they’re good to go.
• Forgetting to Taste: You might like your dressing tangier or saltier than this recipe.
  • Solution: Taste it after you shake it! Add another pinch of salt, a splash more vinegar, or a touch of honey to make it perfect for you.

Storing Your Homemade Dressing

This is one of the best parts of making your own—it lasts for weeks!

• Make-Ahead: This recipe is perfect for making ahead. The flavors actually get better after a day or two as the dried herbs rehydrate and infuse the oil.
• Refrigerating: Store your dressing in a lidded jar or airtight container in the refrigerator. It will keep beautifully for up to 2 weeks.
• A Quick Note: The olive oil may solidify or look cloudy when it’s cold in the fridge. This is completely normal!
• Reheating (Tempering): Simply pull the jar out of the fridge about 15-20 minutes before you plan to use it. Let it sit on the counter to come to room temperature, then give it a vigorous shake to re-emulsify, and it will be perfect.

Conclusion

This Easy Homemade Italian Dressing is a true kitchen essential. In just 5 minutes, you can create a zesty, flavorful, and healthy vinaigrette that’s free of preservatives and tastes infinitely better than anything you can buy in a bottle. It’s the perfect recipe to elevate your salads, brighten your pasta, and marinate your chicken. Once you see how simple this is, you’ll never go back to store-bought again.

We truly believe this is the best, easiest Italian dressing recipe you’ll find. Try it out and let us know what you think in the comments below! How did you use it? Did you add any of your own special ingredients? We’d love to hear your feedback. Don’t forget to rate the recipe and share it with your friends!

Frequently Asked Questions

Q1. Can I use a different type of vinegar?

Yes! While red-wine vinegar gives it that classic “Italian dressing” flavor, you could easily substitute white wine vinegar for a slightly lighter, milder tang. Apple cider vinegar would also work, but it will give the dressing a fruitier profile.

Q2. Can I use fresh garlic instead of garlic powder?

You can, but it changes the recipe’s storing properties. Fresh garlic in an oil-based dressing should be used within 3-4 days and must be kept refrigerated. The beauty of this pantry recipe is that using garlic powder and other dried herbs makes it stable for weeks. If you want to use fresh, I recommend grating 1 clove of garlic on a microplane and whisking it in, but plan to use the dressing quickly!

Q3. My olive oil solidified in the fridge. Is it bad?

Not at all! This is a completely normal and natural property of high-quality extra-virgin olive oil. It simply solidifies at cold temperatures. Just let the jar sit on your counter for 15-20 minutes, and it will return to a liquid state. Give it a good shake, and it’s ready to use.

Easy Homemade Italian Dressing (Better Than Store-Bought!)

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• Author: Evelyn Marcella Rivera
• Total Time: 5 minutes
• Yield: 6 Servings (approx. ¾ cup total) 1x
• Diet: Gluten Free

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Description

The magic of this dressing comes from its simple, classic components. Using a good quality olive oil will make a noticeable difference in the final flavor. In about 5 minutes, you can create a rich, flavorful, and incredibly versatile vinaigrette that tastes worlds better than anything from a jar.

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Ingredients

Scale 1x2x3x

• 6 tablespoons Extra-Virgin Olive Oil
• 3 tablespoons Water
• 3 tablespoons Red-Wine Vinegar
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Dried Basil
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Salt
• Pinch of Crushed Red Pepper (Optional)

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Instructions

1. Gather Ingredients: Measure out the oil, water, vinegar, lemon juice, basil, garlic powder, oregano, onion powder, salt, and optional crushed red pepper.
2. Combine and Shake (or Whisk): Pour every single ingredient into a medium-sized lidded jar (a mason jar is perfect).
3. Cover the jar tightly and shake it vigorously for about 30 seconds, until the oil and vinegar have emulsified and the dressing looks smooth and combined. That’s it!

Notes

• Whisking Method: If you don’t have a lidded jar, simply combine all the ingredients in a small bowl. Use a small whisk to mix rapidly until the dressing is emulsified and looks uniform.
• Shake Before Use: This is a vinaigrette, so the oil and vinegar will separate as it sits. Always shake the jar well just before serving.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Salad Dressing, Marinade
• Method: No-Cook, Mixing
• Cuisine: Italian-American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 125 kcal
• Sugar: 0.2 g
• Sodium: 100 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 0.1 g
• Cholesterol: 0 mg