Forget the store-bought stuff—this homemade Italian dressing is where the magic happens. It’s bold, zesty, and comes together in minutes with simple pantry staples. I’ve been hooked on this recipe ever since I realized it makes salads taste like they belong in a cozy little trattoria. Drizzle it, dip it, or marinate with it—once you try it, you’ll wonder why you ever settled for the bottled version.
5-Minute Homemade Italian Dressing
Equipment
- Measuring cups
- Measuring spoons
- Large jar with a lid
- Whisk (optional)
Ingredients
- 1 cup extra-virgin olive oil
- 1/3 cup white wine vinegar
- 1/3 cup red wine vinegar
- 3 tablespoons water
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon honey
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
Instructions
- Measure Ingredients: Add all the ingredients to a large jar with a lid.1 cup extra-virgin olive oil, 1/3 cup white wine vinegar, 1/3 cup red wine vinegar, 3 tablespoons water, 2 teaspoons kosher salt, 1 1/2 teaspoons dried parsley, 1 1/2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon honey, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried basil, 1/4 teaspoon dried thyme
- Mix Dressing: Close the jar tightly and shake it really well until everything is mixed together. You can also whisk it in a bowl if you prefer.
- Store: Keep the dressing in the fridge. Shake well before each use as the oil and vinegar will separate.
Tips & Notes:
Let It Warm Up: Let the dressing sit at room temperature for 10-15 minutes if it thickens in the fridge. It makes shaking it up again much easier.
Extra Tang: If you love a tangier kick, add an extra splash of red wine vinegar. It really brightens up the flavor.
Don’t Skip the Honey: Don’t skip the honey! It helps keep the oil and vinegar mixed, plus adds a nice hint of sweetness.
Add Some Zing: Want a little zing? Add a tablespoon of Dijon mustard. I do this sometimes, and it’s delicious!
Fresh vs. Dried Herbs: Fresh herbs work great if you have them, but dried herbs are just as good and super convenient.
Not Just for Salads: This dressing isn’t just for salads. Try it as a marinade for chicken or drizzle it over roasted veggies—so good!
Batch-Friendly: If you’re making a big batch, use a mason jar. You can mix, store, and pour all from the same container. Less cleanup!
