5-Minute Italian Dressing
Make this easy homemade Italian dressing in just five minutes. It’s tangy and fresh and beats anything you can buy in a bottle.
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Most people don’t know that I worked at Olive Garden for a few years when I was younger. I started in college and stayed for a while after that. While I was there, I ate a lot of their salads, always with an extra ramekin of Italian dressing.
Something else a lot of people don’t know is that their dressing isn’t made in house. It comes in big containers from a truck. Don’t get me wrong. It still tastes amazing; it’s just not made from scratch.
That’s why I laugh when I see “copycat” dressing recipes. There isn’t someone in the back whisking away ingredients for dressing and no one knows the actual recipe.
So I’ll be honest. This isn’t a copycat recipe either. It’s just my own Italian dressing that I make at home instead of buying a bottle. And it only takes about 5 minutes!
Kim’s Tips for the Best Dressing
Use the right ratio. I use 2 parts oil to 1 part vinegar. This ratio works best with a light olive oil.
Let it rest. You can use this dressing right away, but it’s so much better after it sits. The dried herbs need time to meld with the oil and vinegar.
It will split. The oil and vinegar will separate in the jar. That’s totally normal. Just shake it again before using.
Finely grate the cheese. I like to use a microplane to grate the cheese so it’s super fine and soft.
How to Make Homemade Italian Dressing
Put the olive oil, red wine vinegar, parmesan cheese, lemon juice, Dijon mustard, honey, parsely, basil, garlic powder, onion powder, oregano, red pepper flakes, and salt to a jar with a sealable lid.
Shake it hard for about 30 seconds. Taste it, and adjust the oil, vinegar, or salt to your taste.
If possible, let the dressing rest for several hours before using. Make sure to shake it again before serving.
Ways to Use It
I a love a big salad with extra Italian dressing, parmesan cheese, and some croutons. That’s the most obvious way to use this dressing. Here are some of our other favorite ways:
- As a marinade for chicken, steak, or shrimp. John loves using it this way.
- On sliced tomatoes, sliced onions, or other summer veggies. It’s a wonderful marinade for grilled summer squash.
- I use it on my Italian pasta salad. If you go this route, make a little dressing since the pasta soaks it up. You’ll need more for serving.
How to Store Leftovers
Keep any leftover dressing in a jar in the fridge for up to 1 week. It’s going to separate and thicken. Before using, let it set out at room temperature for a few minutes then give it a good shake.
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup grated parmesan cheese, optional
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt, or adjust to taste
💌 Don't forget to save this recipe!
Instructions
- Place all ingredients in a jar with a tight fitting lid.½ cup extra virgin olive oil¼ cup red wine vinegar¼ cup grated parmesan cheese1 tablespoon freshly squeezed lemon juice1 teaspoon Dijon mustard1 teaspoon honey1 teaspoon dried parsley1 teaspoon dried basil½ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon dried oregano¼ teaspoon red pepper flakes¼ teaspoon salt
- Shake well to combine. Taste and adjust the salt, oil, or vinegar if needed.
- If possible, store in the fridge for several hours before using.
Notes
- Different brands of oil and vinegar will yield a different outcome in the flavor of the dressing. That’s why I recommend adjusting to your taste if needed.
- Store leftover dressing in the fridge for up to 1 week. Shake it again before using.
