A longtime family favorite, this quick and easy zesty Italian dressing was a go-to at our dinner table growing up. I’ve added my own spin over the years, including a splash of balsamic for extra depth. It’s not just great on salads (though it absolutely shines there), it also makes a fantastic marinade for chicken, veggies, or pasta salads.
⭐️⭐️⭐️⭐️⭐️ Reader Katie raved: “Delish! And healthy”
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You’ll Love This Italian Vinaigrette Recipe
- Flavorful Burst: This zesty Italian dressing recipe bursts with bold flavors that instantly elevate any dish.
- Versatile: Use it for salads, sandwiches, pasta salad or marinades—the dressing adds a zesty kick to enhance your favorite meals.
- Homemade Salad Dressings are the best!
Growing up, we made a fresh green salad almost every night for dinner, and homemade dressings were always on the table. My mom taught me young how to make this great recipe, a simple zesty homemade Italian dressing full of Italian flavors and much better than anything you will get from a dry mix, and it takes just minutes to make.
Zesty Italian Dressing Ingredients
- EVOO: Use high-quality extra virgin olive oil for its rich flavor and smooth texture. Classic Italian dressing uses EVOO.
- Red Wine Vinegar: Red and white wine vinegar work well in this recipe. They provide a tangy and slightly fruity note to balance the flavors.
- Balsamic Vinegar: Adds a touch of sweetness and depth. I love buying aged balsamic vinegar of Modena. If you choose not to use it, increase the amount of red wine vinegar by 2 tablespoons.
- Fresh Lemon Juice: Fresh squeezed lemon juice brightens the dressing.
- Fresh Garlic: Minced or pressed garlic brings an aromatic taste to the dressing. You may certainly use garlic powder instead, about ½-1 teaspoon.
- Dried Herbs: Use dried basil or dried oregano, everyday pantry ingredients. If you have fresh herbs, follow my substitutions chart for replacing.
- Dijon Mustard: Adds a subtle tang and creamy texture to the dressing. It helps emulsify the ingredients and provides a hint of spiciness.
- Salt & Pepper: Kosher salt enhances the flavors and helps balance the overall taste of the dressing, and freshly ground black pepper.
Get the full recipe in the recipe card below.
Favorite Garlic Press
- No mincing
- Easy to wash
- Dishwasher safe
- Multiple cloves
- Place in unpeeled
- Press Garlic, Ginger and spices too!
How to Make Zesty Italian Dressing
Place all ingredients in a mason jar, cover with a tight-fitting lid, and shake until combined. Or place ingredients in a small bowl and whisk until thickened. If preferred, emulsify using an immersion or regular blender and pulse to combine.
That’s it! How easy is that? A perfect homemade zesty Italian dressing using basic ingredients.
Pro Tip: Using high-grade olive oil (with a higher concentration of monounsaturated fats) causes the olive oil to solidify when refrigerated. Remove your Italian vinaigrette from the fridge about 30 minutes before serving, or run it under warm water and shake until combined.
Fresh homemade dressings are the best! Be sure to try my Homemade Buttermilk Ranch dressing, this Green Goddess dressing (a copycat recipe) and one of my favorites, Homemade Chunky Blue Cheese Dressing Recipe.
Variations & Substitutions
- Balsamic Dressing: Replace all of the red wine vinegar with balsamic vinegar. Or use your favorite vinegar, like apple cider vinegar.
- Replace the basil and oregano with equal amounts of Italian seasoning instead.
- Experiment with the spice mixtures; try adding a little garlic salt, onion powder, and a pinch of red pepper flakes – you get the idea!
- Add a few tablespoons of grated Parmesan cheese or nutritional yeast for a vegan Italian dressing recipe.
- As a personal preference, add your own twist; use a touch of celery salt, maybe some fresh parsley, or a teaspoon of honey, sugar, or maple syrup.
Vegan Italian Zesty Dressing
No changes are necessary; this recipe does not use any dairy and is naturally vegan. Many vegan recipes include nutritional yeast, adding a little cheesy flavor. Double-check your Dijon mustard, too. I use Trader Joe’s Dijon, which is vegan.
Ways to Enjoy Zesty Italian Dressing
This is my favorite part; use this as a versatile dressing and marinade in so many different ways:
- Salad Dressing: Toss your favorite greens, such as mixed lettuce, romaine, iceberg, spinach, or arugula, for a flavorful and refreshing salad. Add toppings like tomatoes, cucumbers, olives, and feta cheese for extra texture and taste. Try it on my Italian Chopped Salad.
- Italian Dressing Chicken Marinade: Use the dressing as a marinade for chicken breasts, fish, pork chops, beef, or vegetables. Let the protein or vegetables soak in the marinade for 4 hours to overnight. Grill, bake in a baking dish, or sauté them for a delicious and infused flavor. You’ll like my Olive Garden Crock Pot Chicken.
- Sandwich Spread: Pour the zesty Italian dressing onto your sandwiches, wraps, or paninis. We always pour this on our Italian sub sandwiches!
- Pasta Salad: Mix cooked pasta with a generous amount of zesty Italian dressing for a vibrant and flavorful pasta salad; try it on this Italian antipasto pasta salad.
- Roasted Vegetables: Coat bell peppers, zucchini, cauliflower, and other veggies with zesty Italian dressing before roasting for enhanced flavors and a delicious caramelized glaze.
- Grilled Vegetables: Brush zesty Italian dressing onto eggplant, asparagus, mushrooms, and more before grilling for tangy, savory, and moist vegetables.
- Grain Bowls: Drizzle zesty Italian dressing over grain bowls (quinoa, couscous, etc.) for added flavor and moisture, then top with grilled vegetables, protein, and fresh herbs for a wholesome meal.
- Bruschetta: Use the zesty Italian dressing as a topping for bruschetta.
- Coleslaw: The dressing provides a refreshing and flavorful alternative to traditional coleslaw dressings.
- Pizza: Brush the Italian vinaigrette onto pizza dough before grilling or baking it. The dressing adds flavor and helps create a crispy and flavorful crust.
Fresh Tips
- Let the dressing sit at room temperature for 15-30 minutes after being in the fridge or run the container under warm water to liquefy the oil before using. Shake and serve!
How to Store
Store the Italian dressing in an airtight jar in the refrigerator for up to a week (though I’ve easily gone 2 and it’s fine!). Shake well before each use, as the ingredients may separate. If the olive oil solidifies, let it sit at room temperature for 20–30 minutes or run the jar under warm water to loosen it up. For longer freshness, make a large batch and store in smaller containers, using only what you need.
Frequently Asked Questions
The main difference between Italian and zesty Italian is that zesty Italian dressing has a bolder and more pronounced flavor with added spices and tanginess compared to the milder taste of traditional Italian dressing.
Yes! While the recipe calls for red or white wine vinegar, you can also try alternatives like apple cider or champagne vinegar. Each type will add its unique taste and character to the dressing.
Technically, yes, if not stored properly. Keep at 68° F or lower for longer storage. As with all foods, give it a sniff and a quick taste; if there is mold, off smell, or taste, pitch it.
Most people say it lasts one week, but I’ve found it to last much longer when stored in an airtight container. The flavors might deteriorate a bit, but it’s still safe to consume unless the oil turns rancid.
Sure is, especially this homemade version, since we don’t use any sugar or sweetener! Only 2 carbs per serving.
YES! Naturally, without any changes either, a delicious option for your gluten-free family and friends.
Best Fresh Recipes to Serve with Italian Vinaigrette
I’m going to go out on a limb and say Italian is your thing here! So let’s dive into a flavor bonanza shall we! Try my Grandpa Frank’s Italian Spaghetti Sauce, or this simple Marinara sauce or this Penna alla Vodka (30-minute meal).
More Sensational Salad Recipes
Because you can never have too many salad recipes! Try this Steakhouse Wedge Salad (with Romaine) or this amazing Mexican Chopped Salad with Honey Lime Dressing.
I hope you loved this Italian vinaigrette Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- ¼ cup extra-virgin olive oil plus 2 tablespoons
- ¼ cup red wine vinegar or white wine vinegar
- 1 tablespoon Balsamic vinegar or increase red wine vinegar by 2 tablespoons
- ½ large lemon squeezed, about 2 tablespoons
- 3 cloves garlic pressed or minced fine
- 1 tablespoon Dijon mustard
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano
- 1-1 ½ teaspoons kosher salt
- ¼-½ teaspoon black pepper
Instructions
- Place all ingredients in a jar, cover, and shake until combined.
- Or, if a smoother dressing is preferred, emulsify by using an immersion blender or processing for a few quick pulses in a blender.
Notes
-
- Replace the basil and oregano with Italian seasoning instead.
- Play around with the spice mixtures; use a little garlic salt, onion powder, and a pinch of red pepper flakes; you get the idea!
- Add a few tablespoons of grated parmesan cheese.
- As a personal preference, add your own twist; use a touch of celery salt, maybe some fresh parsley or a teaspoon of honey.
Nutrition
Cathy
I added some maple syrup to counteract the acidity. It’s a great recipe to begin with. Ingredient taste vary from brand to brand. You might need to cut down or add a bit. In the end, it’s your taste that matters.
Great tips Cathy!! That’s so true! Sometimes I’ll add a pinch of sugar or honey, maple syrup sounds great too!
Katie
Delish! And healthy
Thanks so much Katie!
Jeff d
I did make this dressing and it was great.Amazing how many people chimed in on June 23 to comment though.It’s pretty apparent that they are acquantices of yours because most didn’t try it.For me,I want to trust reviews.When this happens with friends it makes reviews for any recipe null.
I totally understand Jeff, and sorry I just haven’t had a chance to approve your comment. I do post almost all of the comments. Good and bad just not the inappropriate ones. And yes they are fellow bloggers, but hopefully you agree it is great!! Thank you so much for your kind words. And I hope you have a wonderful weekend!
Patricia
I love this with allll the seasonings — they add so much to what might typically be a standard dressing!
Yes they do! Thank you!
Shadi Hasanzadenemati
I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!
Thanks, Shadi!
dana
I absolutely love this dressing. It’s zesty, light, and so easy to make! Thank you!
Thanks, Dana!
Suja md
Every bite does indeed look amazing! All of the flavors are incredible.
Thank you.
Elizabeth
I very rarely use store bought salad dressings anymore because it is healthier to make them at home. This recipe is fantastic. Using two different types of vinegar provides a unique flavor, and the mustard gives the dressing a bit of tanginess.
Thank you, Elizabeth!
Tasia
Salad is a staple, especially in the summer, for me. I’m looking forward to trying this one and also using it as a marinade and over grilled veggies. Yum!
Perfect as a marinade and over grilled veggies, one of my favorite ways to use it!