BY: Courtney PUBLISHED: 19 Comments UPDATED ON:
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Skip the store-bought dressing and make your own Italian Salad Dressing recipe at home from scratch! This recipe is completely homemade and it’s perfect for salads, pasta salads, marinating veggies or even dipping bread.
We love making things homemade whenever possible and making a homemade salad dressing is super simple. When it comes to this salad dressing you’ll most likely have everything you’ll need right at home. This dressing is perfect for our Vegan Pasta Salad recipe as well!
ITALIAN DRESSING INGREDIENTS
- Extra Virgin Olive Oil
- Vinegar (you can use white or red wine)
- Water
- Garlic (fresh preferred, but you could sub with dried if needed)
- Dried Oregano
- Dried Basil
- Fresh Parsley
- Red Pepper Flakes
- Kosher Salt
- Pepper
HOW TO MAKE ITALIAN SALAD DRESSING
You’ll need a 16 oz mason jar or any large container that has an airtight lid.
Freshly chop the garlic and parsley.
To make the Italian dressing pour in the oil, vinegar, water, oregano, parsley, Kosher salt, and red pepper flakes into the mason jar.
Cover the jar with the lid and then shake until the dressing is combined. Serve or refrigerate until ready to serve.
IS IT SPICY?
No, this isn’t a spicy dressing. We only use a small amount of red pepper flakes, if you wanted more of a kick you could add more.
HOW DO YOU STORE HOMEMADE DRESSING?
Any unused dressing should be stored in the refrigerator.
HOW LONG DOES HOMEMADE DRESSING LAST?
We use this within 2-3 days due to the fresh garlic. The dressing may solidify due to the olive oil. If this happens, just remove it from the fridge a few minutes before using it. Give a good shake to combine the ingredients before pouring.
IS THIS A VEGAN DRESSING RECIPE?
Yes, this is completely vegan. Some Italian dressings contain parmesan cheese so they would not be considered vegan. If you’re vegan, you’d love our Italian Pasta Salad using this dressing.
RECIPES NOTES:
- This isn’t a spicy dressing, but if you like a little more heat you can add more red pepper flakes
- If you don’t have fresh garlic you can use dried granulated or powdered, just be sure to use less as it’s dried.
- If you don’t have fresh parsley you can use 1 teaspoon dried parsley.
- This must be refrigerated, the dressing will solidify a bit due to the olive oil, give it a good shake before pouring. Use within 2-3 days. We recommend using all of it sooner than later if you’re using raw garlic. You could also use a 1/2 teaspoon garlic powder.
- We usedwide mouth mason jarswith reusable plastic lids.
Italian Salad Dressing
Author: Courtney
Skip the store-bought dressing and make your own Italian Salad Dressing recipe at home from scratch! This recipe is completely homemade and it's perfect for salads, pasta salads, marinating veggies or even dipping bread.
5 from 51 votes
(click stars to vote)
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Prep Time: 5 minutes minutes
Cook Time: 1 minute minute
Total Time: 6 minutes minutes
Servings: 14 servings
Calories: 140kcal
Course: Condiment
Cuisine: Italian
Keyword: italian dressing, italian salad dressing
Ingredients
- 1 cup extra virgin olive oil
- 1/2 cup vinegar white or red wine
- 1/3 cup water
- 2 cloves garlic fresh or dried, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup parsley fresh
- 1 pinch red pepper flakes
- 1 teaspoon Kosher salt more or less to taste
- 1/4 teaspoon pepper
Instructions
Freshly chop the garlic and parsley.
In a 16 oz mason jar combine the oil, vinegar, water, oregano, basil, parsley, salt, and red pepper flakes into the mason jar.
Cover the jar with the lid and then shake until the dressing is combined.
Serve or refrigerate for up to 2-3 days.
Video
Nutrition
Nutrition Facts
Italian Salad Dressing
Serving Size
2 tablespoons
Amount per Serving
Calories
140
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Sodium
168
mg
7
%
Potassium
12
mg
%
Carbohydrates
0.4
g
%
Fiber
0.1
g
%
Sugar
0.02
g
%
%
Vitamin A
96
IU
2
%
Vitamin C
2
mg
2
%
Calcium
7
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
full nutrition disclaimer
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Did you make this recipe?Tag us on social media using @knowyourproduce and or use #knowyourproduce!
you may also like:
- Lemon Pepper Chicken Thighs
- Chimichurri Steak
- Marinated Mozzarella Balls
- Vegan Garlic Bread
More Salads
- Salad in a Jar
- Bell Pepper Salad
- Cucumber Tomato Salad with Homemade Italian Dressing
- Vegan Pasta Salad
About Courtney
Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)
Reader Interactions
Comments
Looking forward to making this! Have you ever used fresh oregano in it?
Reply
Courtney We haven’t, but if you were to use fresh we recommend using 2-3 times more the amount as dried is more potent. 🙂
Reply
- Christy Koury
You list dried basil in the ingredients, but you never say to add it. Do you just add it with the other herbs?
- Courtney
Sorry about that! Yes, the basil goes in with the dried herbs. We also have a video for better visual 🙂
- AJ
I can’t believe how easy this was and to be honest, it’s better than any bottled dressing I’ve purchased!!!
Reply
- Courtney
So glad you enjoyed it!!
Reply
- Elizabeth
Excited to try! How long is it good for?
Reply
- Courtney
We recommend using it within a week, must be refrigerated. 🙂
Reply
- Kk
Just made it, currently chilling in the fridge for dinner can’t wait to try smelled great I had to sub oregano & did Italian seasoning since couldn’t find my oregano lol and I used gluten free noodles as I need to be gf can’t wait to try it!
Wow nice idea!!
Reply
- Courtney
Thank you so much!!
Reply
- Isabel Lopez
Hi! I love this recipe so much! I use it to marinade my chicken breast and of course everything else. I could drink it! Lol! Always so flavorful. Thank you!
Reply
- Courtney
We are so happy you are enjoying it!! Thank you so much for the review 🙂
Reply
- Catherine
Just made this to use on my pasta salad ~ oh my, so delicious!!! I had to use granulated garlic and dried parsley since I was out of fresh but it worked perfectly and I will definitely be using this a lot!
Reply
- Courtney
So glad you enjoyed it! We also use dry in a pinch too 🙂 Especially with the shortages, we couldn’t find fresh parsley for almost a week 😮
Reply
- Claire
This is amazing! #Thank you so much for sharing. I can’t wait to try your recipe!! Could I know the size ‘cup’?? I can’t imagine how much it is ‘1 cup for Extra Virgin Olive Oil’
‘1/2 cup for Vinegar’ ‘1/3 cup Water’ when measuring……. - Courtney
It’s a good size batch, which is why we measure in cups. I recommend using al liquid measuring cup 🙂
- Claudine
on utiliser du sel normal n’ayant pas de sel casher et ou le trouver merci
Reply
- Courtney
Can you let me know where you’re located? Kosher salt should be in most supermarkets. 🙂
Reply
