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Dijon mustard, garlic, oregano, and red pepper are delightfully brightened by fresh lemon juice in this Zesty Italian Dressing. So simple to make, it’s ready in just a few minutes!
Italian Dressing Marinade for Chicken
This dressing is fabulous on salads. And, it is also makes an awesome marinade for chicken, too. You don’t need to change a thing. Just shake it together, pour it over the chicken, and let it marinate.
You can use this zesty Italian dressing recipe on a pasta salad, too. Just add enough dressing to make it shiny when you toss it. The pasta doesn’t need to swim in it. Give it a bit of time to rest in the fridge and the flavors will mingle beautifully.
Is Italian Dressing Gluten Free?
For those of you with gluten concerns, I’ve got good news! While most big brands may contain gluten, this recipe makes a 100% gluten-free Italian salad dressing. And, it tastes better than anything you’ll find on store shelves.
This simple Italian dressing works just as well with gluten-free noodles. Or, give Zucchini Noodles a try for a refreshing twist in your favorite pasta salad.
Zesty Italian Dressing Recipe
- olive oil
- Dijon mustard
- lemon juice
- garlic cloves
- oregano
- red pepper flakes
- salt and pepper
To make this recipe, add all of the ingredients to a pint-size or larger glass jar or bottle. Seal with the lid and shake well to combine. It’s that easy.
This homemade Italian dressing keeps well in the refrigerator for a week or two. It’s been a flavor-packed staple in my home for years because it is so versatile.
Zesty Italian Dressing
I should probably warn you–once you start making your own dressings, you won’t want to go back. I adore creamy homemade ranch on a quick salad or as a dip with some spicy chicken bites.
I’ve posted a lot of custom salad dressing recipes, and there are still so many tasty flavors I’ve yet to play with! I can’t wait to try one of them on this caprese salad that caught my eye.
Now, I don’t use the word best very often. But, this recipe makes the best balsamic vinaigrette I have ever tasted. And, this creamy poppyseed dressing gets rave reviews too.
Whether you’re dressing up a salad or slathering it on a burger, Thousand Island brings a punch of flavor that’s downright irresistible. Creamy mayo meets tangy ketchup along with the pop of diced pickles and a sprinkle of zesty onions in this recipe for Thousand Island salad dressing.
Zesty 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 5/16/23}
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.