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Ready in just minutes, this classic Italian Dressing is the perfect blend of olive oil and Dijon mustard with garlic, oregano, and red pepper, brightened with fresh lemon juice. This classic zesty dressing makes everything from pasta salads to plain greens totally irresistible.
I broke up with store bought salad dressing years ago. Homemade dressings are so much more flavorful and fresher! So, I keep this one handy, and I use it to make the California Spaghetti Salad that my kids love so much.
Italian Dressing
This Italian dressing recipe is one of my go-to hacks for easy, versatile meal planning. It’s phenomenal as a salad dressing, but also makes a marvelous marinade for chicken. And, I love it in a pasta salad, too. You’d never believe that this kind of tangy, garlicky flavor is whisked together in just minutes.
When I’ve got company visiting town, I whip up a batch at the beginning of the week so that it’s ready in the fridge at a minute’s notice. Even my brother, who is a bona fide ranch only salad eater enjoys this dressing. And, who knows, maybe I’ll get him to finally give my favorite balsamic vinaigrette a try one day, too.
Ingredients & Substitutions
The Base – I start with a blend of olive oil and Dijon mustard, which gives the dressing that signature consistency and a slight tang.
Garlic – The addition of fresh garlic adds fragrance and complexity. You can use garlic powder in a pinch, but fresh is what sets this apart from the crowd.
Seasonings – I use oregano and red pepper flakes give this the savory warmth that we associate with so many familiar Italian flavors. Don’t worry, it’s not spicy!
Lemon Juice – I love the way that the lemon juice serves to brighten up all of the flavors in this dressing, making them sharper.
Notes on Equipment
- Whisk
- Small mixing bowl
- Jar or serving bottle
Great recipe. I’ve made it three times already, and my husband loves it!
How to Make Italian Dressing
Combining the Ingredients: I measure all of the ingredients into a small bowl, whisk them together, and then transfer to a jar with an airtight lid.
Serving: Give the contents a good shake before serving, so that everything is evenly combined. It really is that easy!
Expert Tip
This salad dressing can go from wonderfully bright to aggressively sharp real fast if the acid takes over. So, whisk the fresh squeezed lemon juice into the mix at the end. Taste it as you go, and stop when the dressing tastes right. And, don’t worry if you overdo it. A little honey or sugar can save the day, without making it sweet.
Warm the Lemon – I find that you can get more juice from a lemon if it’s at room temperature. So, if you store your lemons in the fridge, let them sit out on the counter for a few minutes before juicing.
Manage the Heat – I love that this dressing has a zesty punch. But, if you are sensitive to spice, you can leave out the red pepper. Alternatively, if you want to dial up the heat, add some more.
Mince the Garlic – To achieve the right consistency, mince the garlic as finely as possible. This also helps the garlic to distribute evenly throughout the dressing.
Serving Suggestions
I reach for this dressing anytime I’m building something bold and layered, like an Italian chopped salad or my pizza salad. The sharp flavors cut through salty cured meats, creamy cheese, and crunchy lettuce, tying it all together without being overpowering.
And, it positively shines in a warm (or cold) Italian potato salad. The potatoes soak up the tangy, herby flavors. The result is a hearty and savory potato salad that is still surprisingly bright and fresh.
Make Ahead and Storage
Make ahead: Oh yeah! This homemade Italian dressing keeps beautifully in the refrigerator for a week or two.
How to store: Store this dressing in an airtight container with a lid in the refrigerator. I typically use a pint-sized jar.
More Vinaigrette Recipes
- White Balsamic Vinaigrette
- Honey Lime Jalapeño Vinaigrette
- Honey Dijon Vinaigrette
- Strawberry Vinaigrette
- Honey Balsamic Vinaigrette
Frequently Asked Questions
While some big brands may contain gluten, this recipe for Italian dressing is 100% gluten free. And, it tastes better than anything you’ll find on store shelves.
Now, you’re talking my language! The good news is that you’ve got options. You can just add some more red pepper flakes, or even add some cayenne pepper. And, using a spicy Dijon mustard would bring an additional kick, too!
Let me stop you right there. If the question starts with “Would this taste good on…” the answer is a resounding “Yes!” It works well with pasta salads, regular salads, slaws, marinades, and more.
You can use it in a pinch. But, in my experience, yellow mustard just doesn’t give you the same complex flavors you get from Dijon. So, Dijon is strongly recommended.
Italian Dressing
Ingredients
- ⅔ cup extra virgin olive oil
- 2 tablespoons dijon mustard
- ½ cup freshly squeezed lemon juice
- 3 garlic cloves minced
- 2 teaspoons oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Instructions
- Combine all the ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. This will keep well in the refrigerator for a week or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/11/11 – recipe notes and photos updated 2/19/26}
I love posts like this.Always discover new ways to make salads even tastier;)
I needed this one – I just told Jim that I was "Salad-ed out" – I think it's because I was getting tired of just tossing them with OO and balsamic…need a new dressing recipe. This looks like it gets kind of thick, which I like in a dressing…(need to do your poppyseed one, too, but I think I might be eating that one by myself:-).
Who needs Wishbone, right?
Thank you for this recipe! People need to realize that making your own dressing isn't hard…it beats the bottled stuff anyday!
Yum! THanks for sharing!
I made your homemade Italian Dressing today. I doubled it and used it to make pasta salad. It was a hit with everyone!
How could you make this "zesty" I buy zesty italian dressing all the time?
Thanks I can't wait to try this.
I would make this as written, taste it and then adjust the red pepper until you have the level of "heat" or "zestiness" that you desire. I hope that helps!
Hm-m-m…maybe use some orange juice or raspberry instead of the lemon!
I made this the other night was so good.
I made this I thought it had way to much lemon in it but that is just my personal opinion I love your recipe for ranch dressing though
Feel free to reduce the lemon next time. It should still work fine. 🙂
This sounds good to me! Pinning it!
What is the serving size of this dressing?
I was thinking about adding broccoli slaw to it and I use Tuscan house Italian dressing which that is so flavorful even when I make my spaghetti salad but I’d like to have broccoli slaw with that be good to do
This would be great on a broccoli slaw, Terri!
Delicious! Though, I only used half of a clove of garlic. Pretty sure putting three in there may have annihilated a small country from the garlic breath. 😀
I only used 1 tbsp of dijon, and it sure is zesty – but a tad too much dijon for me for salads…even halfed.
I’d like to salvage it by adding more oil, vinegar/lemon juice? I was wondering Mary if you had any suggestions? I would really only use 1 tsp of dijon if starting over.
Hi, Althea! Normally if I add too much of a central ingredients, I’ll try to bring the other ingredients to scale if I can, unless I can’t make the batch larger (which shouldn’t be an issue here). I hope you love the dressing.
Hi Mary,
I actually wanted to share my solution with you. And thanks for your recommendation!!! 🙂
It’d be too scary to adujst the other ingredients to scale, given that I’d prefer 1 tsp of dijon to 1 tbsp.
Plus I had mixed it with a hand-held blender, so the consistency is that of mayonaise.
I put a tbsp of original dressing in a bowl and then mixed in a bit oil and a dash of honey, and I find it more suited to my easily annoyed digestive system.
And yes, it is delicious both ways.
I’m so glad you managed to find a solution, Althea! I thought scaling the recipe might work, but it’s definitely not the best answer in every situation. Mixing in oil and honey is a good alternative. Enjoy the dressing!
I just made this and it’s really good but I added anchovies all smashed up – super good!
That sounds delicious, Gary. I’m glad you were able to make the recipe your own. Enjoy!
fresh or dried oregano?
Dried oregano will work nicely, Jack.
Great recipe. I’ve made it three times already, and my husband loves it. Thank you, Mary.
I’m so happy you love it, Mona.
Used as a marinade on chicken wings before cooking. Leftover was drizzled over top of the hot wings before serving. Yummy!
Thank you for sharing.
I’m glad you like the dressing! Thanks for letting me know how well it worked as your marinade too.
i have tried many of your recipes and not disappointed yet! thanks so much for sharing!
I’m thrilled to hear that the dressing was a hit, Sandi!