This easy homemade Italian Dressing Recipe delivers bold, zesty flavor in just 5 minutes using simple pantry staples and real Parmesan. No filler ingredients here and it’s fresher and tastier than store-bought too!
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It’s SO worth making your own Italian dressing!
I started making my own salad dressings years ago when I realized how many store-bought versions relied on gums, stabilizers, and WAY too much sugar. And whether it’s Lemon Vinaigrette, Green Goddess Dressing or this Italian dressing recipe, it’s always quick, easy, and the flavor blows away those store-bought bottles!
This Italian dressing has those Italian-American restaurant vibes—tangy and bright, garlicky, and savory (hat tip to that fresh Parm!), perfect for tossing with an Italian Chopped Salad.
Let’s discuss what makes it so fab:
- Ready in Just 5 Minutes. Whisk or shake everything together. That’s it!
- No Additives or Preservatives. If you’re avoiding ultra-processed foods, you will appreciate the simplicity here. You know exactly what’s in it!
- Not Just for Salads. Use it as a marinade for chicken, drizzle it onto Oven Roasted Vegetables, or use it as a dressing for Italian Pasta Salad.
- Restaurant-Quality Flavor. Fresh garlic and real-deal Parmesan cheese make all the difference.
Key Ingredients
You’ll find the full list of ingredients for this Italian dressing recipe in the blog post below, but here are some notes to keep in mind.
- Olive Oil. This is a recipe where you can put that bottle of fancy, fruity extra-virgin olive oil to use. You’ll notice those little flavor nuances here since we’re not using the oil for cooking.
- Red Wine Vinegar. For a pop of bright, tangy flavor. While you can use other vinegars, red wine vinegar is what gives you that classic Italian dressing taste.
- Garlic. Grating the clove helps it blend evenly into the dressing.
- Seasonings. A blend of Italian seasoning, kosher salt, and black pepper.
- Honey. No, it’s not going to make the dressing sweet! A little bit of honey takes the edge off of the acidity, giving you a smoother flavor.
- Parmesan Cheese. Grate your own from the block! “Shaky cheese” from the green bottle has a gritty texture, while freshly grated Parm has a more pleasing texture in a dressing.
Recipe Variations
- Make It Creamy. Whisk in 1–2 tablespoons mayonnaise or Greek yogurt.
- Add Fresh Herbs. Stir in fresh chopped parsley, basil, or oregano.
- Make It Vegan. Leave out the Parmesan for a dairy-free Italian dressing recipe.
How to Make Italian Dressing
Whisk the base. Combine olive oil, vinegar, garlic, Italian seasoning, honey, salt, and pepper and whisk until emulsified. (Or, if you prefer, shake it all in a jar.)
Add the cheese. Stir in Parmesan and season to taste. Use immediately or refrigerate until you’re ready to use. ENJOY!
Make It a Salad
Now that you’ve got your dressing ready to go, let’s make a salad with it. For a classic restaurant-style side salad, toss this Italian dressing recipe with:
- Romaine lettuce
- Thinly sliced red onion
- Sliced cucumbers
- Grape tomatoes
Want to gussy it up a little more? Try adding Roasted Chickpeas, croutons, olives, sun-dried tomatoes, or make it a meal with diced Baked Chicken Breast.
Homemade Italian Dressing Recipe
Email Me the Recipe!
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Ingredients
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic grated
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons honey
- ¼ teaspoon kosher salt plus additional to taste
- A few grinds freshly cracked black pepper
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- In a liquid measuring cup with a spout our a small bowl, briskly whisk together the oil, vinegar, garlic, Italian seasoning, honey, salt, and pepper (alternatively, you can shake them together in a mason jar with a tight-fitting lid).
- Stir in the Parmesan. Taste and adjust the seasoning as desired.
This worked exactly as written, thanks!
So glad to hear, Julia! Thank you!
Delicious!
Thank you!
Sounds delicious. Similar to the vinaigrette I make. I’ve not tried mixing in cheese. We add a squeeze of fresh lemon and some Dijon or grain mustard which helps it emulsify. Keep it in a jam jar or other screw top jar. Shake to combine. Keep at room temperature rather than refrigerated.
Thank you!
This dressing reminded me why homemade is usually better. The garlic and herbs made it flavorful without being too intense. I used it on a chopped salad and also drizzled a little over grilled chicken, and it worked for both. It feels versatile, which I really like. Thanks
So glad you enjoyed it, Terra! Thank you!
I made this on a whim when I realized I was out of dressing, and I’m glad I did. The flavor was bright and fresh, not bland at all. I appreciate that it didn’t overpower the salad. Sometimes dressings take over, but this one let the veggies still shine. So happy with the results. Thank you!
Yay! So glad to hear, Melissa! Thank you!