Skip the store-bought stuff and give any meal a bright, zesty upgrade with this quick and easy take on a classic!
I’m a reader. I love losing myself in a novel or short story collection. But reading labels at the grocery store isn’t nearly as interesting or engrossing. In fact, trying to decipher all those hard-to-pronounce ingredients on some products can take the joy right out of shopping for me.
Enter this homemade Italian dressing recipe. It’s incredibly quick and easy to whip up, contains zero weird stuff, and tastes way fresher and more flavorful than store-bought options. Plus, all the ingredients are familiar staples in my kitchen—except for the lemon, which I had to buy special for this recipe. But it’s not exactly exotic, and I highly recommend squeezing fresh juice over using bottled for the brightest effect without any bitterness or harsh acidity.
And this dressing does more than dress up salads! It’s an excellent marinade for your protein of choice, and it makes a tasty drizzle over veggies, rice, or potatoes. Once you try it, you’ll never go back to the bottles on store shelves!
Tips for switching up your herbs
Swapping fresh herbs for dried is a simple way to infuse your dressing with extra aroma and brightness. Use a ratio of three to one—sub in six teaspoons of freshly chopped oregano and three teaspoons of fresh thyme for the dried versions called for in this recipe. Fresh oregano and thyme lend lively, slightly different flavors than their dried counterparts, so taste and adjust as you go. Add them just before serving to get maximum flavor and color—and remember that their delicate texture doesn’t hold up as well over the long term.​
For even more customization, try flavor variations to suit your preferences. Swap the dried oregano and thyme for dried basil and marjoram to get different earthy notes, or add a pinch of red pepper flakes for a little heat. A bit of chopped rosemary brings a woodsy vibe, while freshly grated Parmesan or minced shallots add depth and complexity.
How do I store leftovers?
Store your homemade Italian dressing in a glass jar or bottle with a tight-fitting lid. It’ll keep in the fridge for up to 1 week. If the ingredients separate while it sits, just give it a good shake or stir before using. You can also freeze this dressing for up to 2-3 months, but expect the oil and vinegar to separate, the texture to change slightly, and the flavors to be less bright. A great strategy is to use ice cube trays to flash-freeze portioned amounts, then transfer the cubes to a resealable freezer-safe bag with as much air squeezed out as possible. Thaw overnight in the fridge.
Serving suggestions
Serve your homemade Italian dressing atop greens and more. It’s delightful drizzled over a simple Green Salad or a more complex Kale Salad. But it also makes a wonderful marinade for a Perfect Stovetop Chicken Breast or Baked Pork Chops. Sub it in for the mustard sauce on this One-Pan Roasted Chicken And Vegetables, or drizzle it over this Chilean Sea Bass Recipe for added flavor.
Homemade Italian Dressing Recipe
Ingredients Â
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic crushed
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley finely chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground or to taste
InstructionsÂ
- In a medium bowl or a large measuring cup, combine the olive oil, apple cider vinegar, lemon juice, garlic, honey, Dijon mustard, oregano, thyme, parsley, salt, and pepper.
- Whisk the ingredients vigorously until the dressing looks smooth and emulsified, with no visible separation between the oil and vinegar.
- Taste and adjust the seasoning, adding more salt, pepper, or honey as needed.
- Use immediately, or transfer to a jar or bottle with a tight-fitting lid and refrigerate. Shake or whisk before serving if the ingredients separate.
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