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I couldn’t live in a world without a good homemade Italian Dressing Recipe. This one is quick, easy, and works delicious magic on anything from baby greens to a plate of homegrown tomatoes. So much better than Olive Garden, and not a filler or artificial ingredient in sight.
This homemade salad dressing is inspired by the legendary dressing at Olive Garden. It’s infused with red wine vinegar, lemon, honey, herbs, and Parmesan cheese. It’s packed with flavor and so easy to make, you might never open a store-bought bottle again!
And honestly, you don’t need to. I’m not a food snob, and I don’t mind convenience products or cutting corners, but I draw the line at store-bought dressing. If you have the ingredients, making dressing from scratch is always the best way to go. You’ll get the best, freshest taste and have all the control to make exactly what you want.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Lemon juice: To add fresh lemon zest, zest the lemons before cutting in half to squeeze for juice.
- Mustard: Dijon mustard adds flavor and aids in emulsification. Or substitute ¼ teaspoon ground mustard powder.
- Herbs: I like a mixture of dried basil, dried oregano, and dried parsley. Or, substitute 1 ½ teaspoons of Italian seasoning. To substitute fresh herbs, use 1 tablespoon of each.
Step-by-step instructions
- In a large bowl, whisk together olive oil, red wine vinegar, Parmesan cheese, lemon juice, honey, Dijon mustard, basil, oregano, parsley, and garlic powder. Season to taste with salt and pepper (I like ½ tsp salt and ¼ tsp pepper).
Recipe tips and variations
- Yield: This Italian salad dressing recipe makes about 1 cup of dressing, enough for 8 servings, 2 tablespoons each.
- Storage: Store leftover vinaigrette covered in the refrigerator for up to 4 days.
- Make ahead: Make the dressing up to 3 days in advance. For best results, leave out the Parmesan cheese and sprinkle it on your salad right before tossing.
- Mix it up: Whisk it up in a bowl or shake it up in jar with a lid. Either way you’re good to go. I always use a jar when I’m making extra or plan to store it for a few days. White wine vinegar works in place of the red wine vinegar if that’s all you have.
- Creamy italian dressing: Add ½ cup good quality mayo (Hellman’s or Best Foods) to the dressing.
- Fresh herbs: Use about twice the amount the recipe calls for because the equivalent in dried herbs takes up less room in the measuring spoons. Onion powder and red pepper flakes are excellent additions, too.
- Fresh garlic: Substitute 1-2 garlic cloves (minced) for the garlic powder.
- Marinade: The dressing makes an excellent marinade for chicken (especially if you’re grilling it). Just combine in a bowl or plastic bag and marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
Frequently Asked Questions
I look for extra virgin olive oil whenever I’m making salad dressings (Cobram Estates is my favorite brand). Because you aren’t cooking the oil, the flavor can really make a difference.
Organic red wine vinegar is made from a variety of organic Italian grapes. Spectrum brand red wine vinegar is organic and is a product of Modena in Italy.
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Italian Dressing Recipe
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh lemon juice (from 1 lemon, see note 1)
- 2 teaspoons honey
- 1 teaspoon Dijon mustard (see note 2)
- 1 teaspoon dried basil (see note 3)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder or 1 clove minced fresh garlic
- Salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together olive oil, red wine vinegar, Parmesan cheese, lemon juice, honey, Dijon mustard, basil, oregano, parsley, and garlic powder. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Store covered in the refrigerator.
Notes
- Lemon juice: To add fresh lemon zest, zest the lemons before cutting in half to squeeze for juice.
- Mustard: Dijon mustard adds flavor and aids in emulsification. Or substitute ¼ teaspoon ground mustard powder.
- Herbs: I like a mixture of dried basil, dried oregano, and dried parsley. Or, substitute 1 ½ teaspoons of Italian seasoning. To substitute fresh herbs, use 1 tablespoon of each.
- Yield: This Italian salad dressing recipe makes about 1 cup of dressing, enough for 8 servings, 2 tablespoons each.
- Storage: Store leftover vinaigrette covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
every one liked it—-will be made often
Happy to hear that, Jose! – Meggan
I have made this dressing about once a month for the past 2 years. I don’t use the Parmesan, and it keeps well. It has become our favorite. Thanks!
You’re welcome, Sue! I’m so happy it’s become a favorite! Take cake! – Meggan