Italian Dressing is a tangy, homemade oil and red wine vinegar-based salad dressing made with Italian seasonings. This goes perfectly on my diet-friendly Hot Girl Summer Salad!
Making your own salad dressings allows you to know exactly what is being put in them. If you buy it at the store, it usually comes with a lot of extra preservatives that you don’t need or want. This dressing is a vinaigrette-like dressing made with common Italian seasonings. Besides topping your lettuce salad with the dressing, use it for my Italian Pasta Salad and my Pepperoni Salad.
Oil: I prefer using olive oil for my dressing recipes, specifically extra-virgin olive oil if you have it. You could also get away with using a light flavored oil like vegetable oil.
Vinegar: Red wine vinegar, used in this recipe, is made from red wine that has been stored and aged in barrels. I will give you some substitutions for red wine vinegar below.
Honey: The honey adds a little sweet balance to the tanginess of the dressing.
Seasonings: Add onion powder, marjoram, dried oregano, dried basil, ground thyme, salt, pepper, and red pepper flakes to the dressing.
How to Store Italian Dressing
After all the ingredients have been mixed together, store the dressing in a sealed container. It will last in the refrigerator for up to a week. Be sure to mix up the dressing before using it; the oil will separate.
How Much Dressing will this Recipe Make?
This recipe made about 2/3 cup of Italian Dressing. That is enough to add to a large family-size salad. Or, use as much or as little dressing as you prefer on your individual salads.
What are some Substitutes for Red Wine Vinegar?
If you don’t have red wine vinegar available, you can still make this dressing. Some substitutes are:
- white wine vinegar
- balsamic vinegar
- apple cider vinegar
The different kinds of vinegar will alter the taste of the salad dressing.
What Does Homemade Italian Dressing Taste Like?
When compared to store-bought Italian dressing, this homemade dressing is less oily and sugary. And, again, the type of vinegar you use will alter the flavor a bit.
- ¼ cup (54.5 g) olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon marjoram
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon ground thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- Add all ingredients to a bowl and whisk together until combined. Remix before each use; the oil will separate.
- Store in the refrigerator for up to a week.
Did you make this recipe?
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