I honestly can’t remember the last time I bought bottled salad dressing. Once you realize how simple (and delicious) it is to make your own at home, there’s no going back.
This homemade Italian Vinaigrette is one I keep coming back to. It’s zesty and garlicky, and made with ingredients you probably already have in your pantry.
Pour it over a simple green salad with Roma tomatoes, red onion, pepperoncini, and crunchy croutons—just like your favorite Italian restaurant salad. Or toss it with pasta salad loaded with salami, cheese, olives and sun-dried tomatoes. It’s super versatile and always tasty.
Why This Recipe Works
Healthier than store-bought – No preservatives, weird ingredients, or extra sugar. Just real stuff.
Simple to make – Only takes a few pantry staples and about five minutes of your time.
Versatile – Great on leafy salads, pasta salads, roasted veggies, or as a marinade for grilled chicken or shrimp.
What You’ll Need
- Extra Virgin Olive Oil
- White Wine Vinegar (or red)
- Lemon Juice
- Water
- Honey or Sugar
- Dried Italian Seasoning
- Garlic Powder (or grated fresh garlic)
- Salt
- Red Pepper Flakes (optional)
Ingredient Tips & Substitutions
Extra Virgin Olive Oil – Choose EVOO for the best flavor. It’s the base of your vinaigrette, so quality matters! You can swap in avocado oil or another neutral oil, but olive oil is really the star here.
White Wine Vinegar – I like it for its mild flavor. It doesn’t overpower the other ingredients like balsamic or red wine vinegar sometimes can.
Lemon Juice – Adds a bright, fresh note. Fresh-squeezed is best, but bottled works in a pinch—just make sure it’s 100% lemon juice with no extras.
Honey or Sugar – A bit of sweetness balances out the acidity. Use what you like—honey, maple syrup, or a pinch of sugar all work.
Dried Italian Seasoning – A simple shortcut to big flavor. It usually includes oregano, basil, thyme, and rosemary. Saves you from needing five separate spice jars.
Garlic Powder – It’s not really an Italian dressing without garlic. For convenience use garlic powder. For a stronger garlic flavor, grate a clove of fresh garlic.
Salt – A little bit is enough to enhance all the flavors going on.
Red Pepper Flakes (optional) – For a little kick, add a pinch. Totally up to your heat preference.
Sometimes grated parmesan is added to the dressing, but it sinks to the bottom. I find it best to just sprinkle the cheese on the salad separately.
How to Make Italian Salad Dressing
Detailed recipe and instructions are in recipe card at bottom of post.
- In a small bowl, combine white wine vinegar, lemon juice, sugar or honey, Italian seasoning, garlic powder (or a grated clove), salt, and red pepper flakes if using. Whisk until well combined and the sugar (if using) is dissolved.
- Slowly drizzle in the olive oil while whisking continuously to emulsify.
- Alternatively, add everything to a jar and shake well until fully mixed.
- Taste and adjust seasoning as needed.
Using fresh herbs? Triple the amount. Dried herbs are more concentrated, so use 3 teaspoons fresh for every 1 teaspoon dried.
Vinaigrette Ratio Guide: Customize to Your Taste
A classic vinaigrette usually starts with a 3:1 ratio of oil to vinegar. In other words, three parts oil to one part vinegar.
For this recipe, I like a slightly tangier 2:1 ratio—it gives the dressing a little extra zip. But feel free to adjust it to your own taste. If it’s too sharp, just add more olive oil. If it’s too mellow, splash in more vinegar.
Storing Your Homemade Vinaigrette
I love storing homemade dressing in these half-pint mason jars. They seal well, are easy to shake, and the Ball leakproof lids make them even better.
Does it need to be refrigerated?
Yes. Even though this vinaigrette doesn’t have fresh garlic, herbs or mustard, the addition of lemon juice means it’s safest to store it in the fridge. Better safe than sorry when it comes to homemade dressings.
What happens when it gets cold?
Olive oil solidifies in the fridge. So don’t panic if this happens. Just let it sit at room temp for about 15–20 minutes or place the jar in a bowl of warm water for a few minutes. Give it a whisk or shake to re-emuslify it before pouring.
How long does it keep?
This vinaigrette will stay fresh in the refrigerator for up to 1 week. Give it a good shake each time you use it.
Can I just make a smaller batch?
Absolutely. If you’re only making a salad or two, you can easily cut the recipe in half or even quarter it. It’s super quick to throw together, so making it fresh each time is always an option. (That’s what I do.)
More Easy Salad Dressing Recipes
- Greek Vinaigrette Salad Dressing – Delicious garlic and oregano flavor. Try it on my Greek orzo salad, mason jar Greek salad, or Mediterranean salad in a jar. It’s also great drizzled over these Greek salad skewers for an easy appetizer.
- Lemon Vinaigrette Salad Dressing – Bright and tangy, perfect for summer salads or grilled veggies.
- Homemade Strawberry Vinaigrette – Sweet and fruity. I love it on this strawberry spinach salad with toasted pine nuts and feta cheese.
Italian Vinaigrette
A quick, flavorful Italian vinaigrette made from scratch with olive oil, vinegar, lemon juice, and dried herbs. Ready in 3 minutes and perfect for salads.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon lemon juice, fresh
- 2 teaspoons sugar or honey
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon garlic powder or 1-2 grated cloves of garlic
- 1/2 teaspoon salt
- pinch of red pepper flakes (optional)
- 1-2 tablespoons parmesan cheese (optional)
Instructions
- In a small bowl, combine white wine vinegar, lemon juice, sugar or honey, Italian seasoning, garlic powder (or a grated clove), salt, and red pepper flakes if using, parmesan cheese if using. Whisk until well combined and the sugar (if using) is dissolved.
- Slowly drizzle in the olive oil while whisking continuously to emulsify.
- Alternatively, add everything to a jar and shake well until fully mixed.
- Taste and adjust seasoning as needed.
Notes
- Store vinaigrette in a tightly sealed jar in the refrigerator for up to a week. The oil will solidify in the cold, so let it come to room temperature before using. Shake vigorously to combine
- This recipe is a 2:1 ratio of oil to vinegar. Use additional oil if you prefer a standard 3:1 vinaigrette ratio.
- Parmesan cheese may be mixed into the dressing, but it's heavy and will sink. I prefer to sprinkle some on my salad separately.
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