Italian Vinaigrette

Why You’ll Love This Recipe

This Italian Vinaigrette is quick to make, versatile, and far better than anything store-bought. Whether you’re tossing it with greens, using it as a marinade for chicken, or drizzling it over roasted vegetables, its fresh and bold flavor profile elevates any dish. Plus, it’s customizable to suit your taste preferences and dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Red wine vinegar
• Dijon mustard
• Garlic, minced
• Dried oregano
• Dried basil
• Onion powder
• Crushed red pepper flakes (optional, for a kick)
• Sugar or honey (optional, to balance acidity)
• Salt
• Black pepper

Directions

1. In a bowl or jar with a tight-fitting lid, combine red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, onion powder, red pepper flakes (if using), sugar or honey, salt, and black pepper.
2. Whisk or shake to combine.
3. Slowly drizzle in olive oil while whisking constantly, or add it to the jar and shake vigorously until the dressing emulsifies.
4. Taste and adjust seasoning if necessary.
5. Use immediately or refrigerate for later use. Shake or whisk again before each use, as separation is natural.

Servings and timing

This recipe makes about 1 cup of vinaigrette, enough for 6–8 servings depending on salad size.
Prep time: 5 minutes
Total time: 5 minutes

Variations

• Lemon twist: Substitute lemon juice for vinegar for a citrusy version.
• Creamy Italian: Add 1–2 tablespoons of mayonnaise or Greek yogurt for a creamier texture.
• Fresh herbs: Use fresh basil, oregano, or parsley for a brighter, more aromatic dressing.
• Balsamic version: Replace red wine vinegar with balsamic for a sweeter depth.
• No garlic: If you prefer a milder flavor, omit the garlic or use garlic powder.

Storage/Reheating

Store the vinaigrette in an airtight container or mason jar in the refrigerator for up to 1 week.
Shake or whisk well before each use, as separation is natural.
Do not reheat; use cold or at room temperature.

FAQs

What can I use Italian vinaigrette for besides salads?

It’s great as a marinade for chicken, steak, or vegetables, or as a drizzle for grain bowls or roasted potatoes.

Can I make this vinaigrette without mustard?

Yes, mustard helps emulsify, but you can leave it out or substitute with a bit of mayo or Greek yogurt.

Is this recipe vegan?

Yes, as long as you use sugar instead of honey, it is completely vegan.

Can I use fresh garlic instead of minced?

Yes, finely minced fresh garlic works great. You can also grate it for an even smoother texture.

How do I prevent the vinaigrette from separating?

Whisking or shaking well before serving is key. Including mustard helps maintain the emulsion longer.

Can I freeze Italian vinaigrette?

Freezing is not recommended due to the separation and texture changes after thawing.

How do I make it less tangy?

Add a little extra olive oil or a small amount of sweetener like honey or sugar to balance the acidity.

What kind of vinegar works best?

Red wine vinegar is traditional, but you can experiment with white wine, apple cider, or balsamic vinegar.

How long does homemade vinaigrette last?

It lasts up to 1 week in the fridge if stored in an airtight container.

Can I add cheese to this dressing?

Yes, adding grated Parmesan or Romano cheese gives it a rich, savory depth—just refrigerate and use within a few days.

Conclusion

This Italian Vinaigrette is a quick and flavorful way to enhance your meals with minimal effort. It’s tangy, herbaceous, and endlessly adaptable to your preferences. Once you try making it at home, you’ll never want to go back to store-bought again.

Italian Vinaigrette

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Italian Vinaigrette is a zesty, herb-packed dressing made with olive oil, vinegar, and classic Mediterranean seasonings. Perfect for salads, marinades, and drizzling over grilled veggies, it’s a flavorful and versatile kitchen staple.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 cup
• Category: Condiment
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp sugar or honey (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. In a bowl or jar with a tight-fitting lid, combine red wine vinegar, Dijon mustard, garlic, oregano, basil, onion powder, red pepper flakes (if using), sugar or honey, salt, and black pepper.
2. Whisk or shake well to combine.
3. Slowly drizzle in olive oil while whisking constantly, or add it to the jar and shake vigorously until emulsified.
4. Taste and adjust seasoning as needed.
5. Use immediately or refrigerate. Shake or whisk again before each use.

Notes

• Mustard helps emulsify the vinaigrette—don’t skip unless substituting.
• Use fresh herbs for more vibrant flavor if available.
• Store in a sealed jar for up to 1 week in the fridge.
• Great as a marinade or drizzle over roasted vegetables.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 140
• Sugar: 1g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg