Published: 01/09/2025
This vinaigrette-style homemade Italian dressing is zesty, bright, and full of bold, fresh flavor. It takes only about 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 more delicious than anything store-bought.
I originally published this recipe in 2015 and have since added new photos and additional success tips.
Before you reach for store-bought dressing the next time you make a salad, let me show you how simple it is to make fresh, zesty homemade Italian dressing from scratch. I know it sounds odd to have a salad dressing recipe on a baking website, but this is one of my most favorite “dipping sauces” for homemade breads like artisan bread and ciabatta bread, and obviously pairs well with homemade croutons. 😉
It’s certainly easier and more convenient to pick up a bottle of dressing from the store, but I promise this quick recipe delivers far superior flavor in only a few minutes. With a handful of simple ingredients, and none of the unpronounceable additives, this homemade Italian dressing will elevate your salad to the next level.
I’m confident once you try it, you’ll always want a jar at the ready in your refrigerator.
Here Are the Ingredients You Need & Possible Substitutions
Don’t let the lengthy ingredient list make you nervous! Most of these ingredients are probably already in your pantry or spice drawer. You’ll need:
- Extra Virgin Olive Oil: I always use extra virgin olive oil here for its superior flavor, but you can use avocado oil, grapeseed oil, or sunflower oil if that’s what you have.
- White Wine Vinegar: Vinegar is an obvious necessity for any vinaigrette-style dressing. I like to use white wine vinegar, but red wine vinegar also works. These are the only two vinegars I recommend here; other vinegars will lack the flavors necessary for classic Italian dressing.
- Parmesan Cheese: Freshly grated Parmesan cheese is preferred. You’ll want the finer particles of cheese rather than the long shreds. Parmesan can be costly, 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.
- Red Bell Pepper: A little bit of chopped red bell pepper is typically included in Italian dressings because it adds flavor and a bit of freshness. Be sure to dice it into very small pieces so that they can evenly disperse in your salad dressing.
- Dried Parsley, Basil, Oregano, Garlic Salt, and Pepper: The big flavor makers! I usually reach for dried herbs and spices for ease, but you can use fresh if you prefer. See recipe Notes for exact amounts.
- Minced Onion (Dried or Fresh): Again, I typically use dried minced onion for ease, but feel free to use fresh minced onion or shallot if you prefer. I also use dried minced onion on everything-style homemade bagels.
- Lemon Juice: Just a splash of fresh lemon juice helps brighten and balance the flavors.
- Honey or Sugar: This adds a hint of sweetness and balances the flavors in the dressing. Do not leave it out—the dressing can taste bitter without it. You can use honey or regular granulated sugar.
Use Your Homemade Italian Dressing in These Recipes:
This recipe yields about 1 cup of dressing, so you’ll need an air-tight container with at least 1-cup capacity. Ideally, something slightly larger is best so that there is enough room when shaking the ingredients together. A simple canning jar works (and here are some nifty tops to make pouring a breeze), or you can use a salad dressing shaker like this or this.
Once mixed, the dressing lasts for up to 2 weeks in the refrigerator. 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 to freeze small, individual-sized portions of dressing. Freeze the dressing in the ice cube tray, then transfer to a zipped-top bag for storage.)
Yes, this recipe can easily be doubled (or further multiplied) for large batches.
More Fresh Salads & Homemade Sauces/Toppings:
Once you see how easy it is to make homemade Italian dressing, you’ll love having this fresh, flavorful option in the refrigerator. Here are a few more of my favorite salads and other from-scratch sauces and toppings:
Homemade Italian Dressing
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 1 cup
Category: Dinner
Method: Whisking
Cuisine: American
Description
This vinaigrette-style homemade Italian dressing is zesty, bright, and full of bold, fresh flavor. It takes only about 5 minutes to prepare with a mix of pantry staples and a few fresh ingredients.
Instructions
- Combine all of the ingredients in a bowl or a jar with a tight-fitting lid. Whisk or shake until the mixture is well combined. Taste the dressing and add more seasonings if desired.
- Store the dressing in an airtight container or jar in the refrigerator for up to 2 weeks. Shake well before using.
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 to freeze small, individual-sized portions of dressing. Freeze the dressing in the ice cube tray; once frozen, transfer the cubes to a zipped-top freezer bag for storage.)
- Special Tools (affiliate links): Box Grater | Citrus Juicer | Canning Jar (with optional pour tops) or Salad Dressing Shaker (like this or this)
- *Oil: Instead of olive oil, you can use avocado oil, grapeseed oil, or sunflower oil if that’s what you have.
- *Vinegar: You can use red wine vinegar instead of white wine vinegar. I do not suggest any other vinegars for this dressing.
- *Parmesan Cheese: Be sure to use freshly grated Parmesan cheese. You’ll want the finer particles of cheese rather than the long shreds. Parmesan can be costly, 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, absolutely. 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 Onion? Yes. Instead of dried minced onion, you can use 1 Tablespoon of fresh finely minced yellow or sweet onion, or shallot.
