I have a bit of a love affair with salad dressings, and Italian dressing is no exception. In fact before my switch to healthier foods, ranch was about all that got me to eat raw broccoli. Thankfullymy journey to real food brought me to love all kinds of salads even without a lot of dressing.
Nota lot of dressing is needed when it’s freshly homemadeand chock-full of herbs and spices.Asimple homemade dressing takes an ordinary salad to a completely different level.
And it’s worth it from a health perspective too. Most store-bought salad dressings contain dangerous vegetable oils(high in omega-6, which we already get too much of in the American diet) and additives like MSG and carrageenan.
Homemade dressing only takes 2 or 3 minutes to mix up, contains healthy, real ingredients like olive oil, real garlic, and spices, and stores well for weeks at a time. It’s a win win!
Italian Dressingin the Kitchen
This homemade salad dressing is one of my favorites because it not only makes a great addition to almost any salad, but it also serves as a simple marinade for almost any kind of meat. And not just meat… marinate fresh vegetables for an hour or two and then grillthem! The smoky flavors of the grill and the herbal flavors in the dressing combine perfectly for a really complex flavor blend.
I love this dressing tossed on a big salad with some leftover chicken for a quick lunch, or as a ranch alternative for dipping raw veggies. The healthy oils give an energy boost and the flavor is amazing!
Not an Italian dressing fan? You can also check out six more of my favorite DIY alternatives to conventional salad dressings in this post.
How to Make and Store Homemade Italian Dressing
This dressing will last approximately 2 weeks in the fridge, but I highly suggest making it in small amounts as needed as the flavor is definitely the best in the first few days.
For a great shortcut, make up a batch of homemade Italian seasoning mix to replace the thyme, basil, and oregano. Just use 1 ½ teaspoons of the Italian seasoning mix instead of the herbs listed in the recipe. Then it’s easy to make this recipe from memory. You may not even need to measure after a few practice runs!
They make shaker bottles for homemade dressing, but my advice is to stick to a glass mason jar. I love these tops to give any mason jar a pour spout.
Check out below the recipe for some favorite salads with Italian dressing.
Homemade Italian Dressing Recipe
A better-for-you version of Italian dressing without the highly processed vegetable oils!
Prep Time 5 minutes mins
Total Time 5 minutes mins
Calories 117kcal
Author Katie Wells
Servings
Ingredients
- 3 TBSP white wine vinegar
- 1 tsp Dijon mustard
- ¼ cup olive oil
- ½ tsp onion powder
- 2 cloves garlic (minced)
- ½ tsp thyme
- ½ tsp basil
- ½ tsp oregano
- ½ tsp salt
- ½ tsp pepper
Nutrition
Nutrition Facts
Homemade Italian Dressing Recipe
Amount Per Serving (2 TBSP)
Calories 117Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Saturated Fat 1.8g11%
Sodium 322mg14%
Carbohydrates 1.3g0%
Fiber 0.3g1%
Sugar 0.2g0%
Protein 0.2g0%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Store in the refrigerator for up to 1 week. If refrigerated, the dressing may solidify slightly. This is perfectly okay. It happens when olive oil is chilled. Simply remove from the refrigerator about an hour before you need to use it.
Salad Combinations to Try with Italian Dressing:
- Classic chopped salad – Toss with romaine lettuce, carrots, tomatoes, cucumbers, and olives (and a bit of feta if you’re in the mood!).
- Strawberry spring salad – TryItalian in place of honey mustard dressing on this favorite spring salad concoction with toasted pecans, fresh strawberries, and chicken.
- Simple summer salad – Splash a little Italian dressing overthinly sliced cucumbers and red onion with a few cherry tomatoes thrown in. Top with fresh basil leaves.
- Sweet pepper steak salad – Italian dressing is not only for chicken!
The applications are endless… for other meal ideas usingItalian dressing, try out my favoriteReal Plans meal planning tool!
What is your favorite salad dressing? Have you tried makingyour own? I’d love to hear about your favorite dressings to shake up at home!
FAQs
Flavor choices are abundant-from the traditional favorites such as Thousand Island, French and Italian, to the newer flavors such as Green Goddess, creamy cucumber, buttermilk, garlic and herb. Any pourable dressing works as a marinade, so try them all!
What's the difference between Italian dressing and zesty Italian dressing? ›
FAQs. What's the difference between Italian dressing and zesty Italian dressing? Regular Italian dressing and zesty Italian dressing use the same base recipe, but the zesty version has added flavor for more zing.
Why is Italian dressing a good marinade? ›
Bottled Italian dressing has everything a good marinade does: Fat, acid, salt, sugar, and a seasoning. It can be a one-ingredient upgrade to nearly any weeknight protein. I recently bought a few bottles of Italian dressing for a different recipe and didn't end up using them.
Can I use Italian dressing instead of Italian seasoning? ›
Is Italian seasoning the same as Italian dressing mix? No, not really. They are similar in that they contain many of the same spices, but the Italian dressing mix will contain a lot of sugar that you won't find in any Italian seasoning.
Which should be avoided when marinating? ›
Avoid marinating in metal containers as the metal can chemically react with the marinade and change the flavor of your dish. Not marinating in the refrigerator. Marinating in the refrigerator will help to prevent the growth of bacteria. Never marinate food at room temperature.
Is Italian dressing good for tenderizing meat? ›
Italian dressing is one of the best steak marinades you can use, and it's a flavorful shortcut to perfectly juicy and flavorful steaks. The combination of oil and vinegar with herbs and spices makes it a delicious and powerful tenderizer. The dressing is especially handy when you're dealing with tough cuts of beef.
Is zesty italian dressing good for you? ›
Made with a base of oil, vinegar, and lemon juice the Italian dressing provides a full-bodied flavor to compliment any dish. It is lower in calories and fats and is considered a healthy option as compared to cream-based dressings.
What is the most common salad dressing in Italy? ›
To dress a salad in Italy is simplicity itself: extra virgin olive oil, salt, and vinegar – but t's not as easy as it looks.
Is Italian dressing better for you than ranch dressing? ›
Italian dressing makes a better alternative than many other higher-calorie options. It adds taste to salad and offers good fat. Though many calories come from fats, it is better than primarily cream-based dressings like ranch, a thousand island, or blue cheese.
What is the secret to a good marinade? ›
What makes the best marinade? A good balance of fat, acid, and salt is key. Too much acid and the meat can taste pickled, too much salt and, well, it's too salty. Too much fat and the other ingredients won't have the proper concentration to work their magic.
Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
What do they call Italian dressing in Italy? ›
There is no such thing as an Italian ”Italian salad dressing”. In Italy people will use refined salt, ground pepper (black/white/red), olive oil and, depending on individual preference, either lemon juice or vinegar, for the latter you have a choice of white or red.
What seasoning is close to Italian seasoning? ›
Simply use equal parts basil and oregano! These are the main ingredients in Italian seasonings and the ones that have the strongest flavor profile. These are the main herbs that you need to make your own Italian seasoning. Honestly, if you have those two then you've got yourself a great substitute.
How to fix too much Italian seasoning? ›
Dilute the dish.
If you have over-seasoned a soup, stew or sauce, you can fix the problem by diluting the dish. Add a splash or two of water and then taste the dish. By adding water, you will cause the overall flavor of your dish to be less intense, but if you have over-seasoned, the results can be positive.
Can a vinaigrette be used to marinate food? ›
In most cases, yes – my Grilled Flank Steak Salad with Fresh Summer Peaches, Corn and Gorgonzola is a perfect example – but make sure the amount of acidity (usually more in a vinaigrette) is considered with the amount of time you are allowing your protein to marinate.
Can you use any sauce as a marinade? ›
Given that both marinades and sauces tend to be made from a mixture of acid, salt, fruit, vegetables, and spices, they can be used interchangeably without too great a risk to the overall flavour palate.
Does mayo work as a marinade? ›
Now I use mayonnaise as the base for nearly every marinade I use, whether I'm cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning.
Can you use dressing as sauce? ›
- Sauce up cold or hot pasta, quinoa or legumes. Think pasta salad, poke bowl or yummy side dish! - Glaze your meat or veggies on the grill! - Use as an ingredient in a hot dip!
