This Homemade Italian Vinaigrette Dressing is the best, classic combination of simple ingredients. Grab your extra virgin olive oil, red wine vinegar, lemon juice, and a few spices for this quick dressing you can drizzle on just about anything.
Key Dressing Ingredients
- White or Red Wine Vinegar
- Olive Oil (Extra virgin Olive Oil)
- Dried Basil
- Dried Oregano
- Garlic Powder
- Onion Powder
- Crushed Red Pepper Flakes
- Lemon Juice
- Sweetener or Sugar
- Salt and Pepper
What Type of Oil to Use
I recommend extra virgin olive oil for this recipe. Extra-virgin olive oil is made from pure, cold-pressed olives. Regular olive oil is a blend, including both cold-pressed and processed oils. Extra virgin olive oil is made by grinding olives into a paste, then pressing them to extract the oil.
There’s no heat involved which is why it’s labeled cold-pressed. This results in a deep green color, a grassy, peppery flavor, and a fruity aroma. This method takes a really long time (it has to be certified), hence the larger price tag for extra virgin.
The general rule of thumb is to use regular (and cheaper) olive oil for everyday cooking needs like sautéing, air frying, etc. Use the extra virgin olive oil, the more expensive good stuff, (this is what is meant when the term “good olive oil” is used) for things like salads, dips, sauces, etc. You can taste more of the quality flavor when it’s used in an uncooked dish.
What Type of Vinegar to Use
Red wine vinegar is typically used in Italian dressing. During testing, I found white vinegar also works well with subtle differences between the two. Using red wine vinegar gave the dressing a little more of a kick and bite. It’s really subtle and I doubt most people will notice.
How to Make Italian Vinaigrette Homemade Dressing
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine olive oil, vinegar, lemon juice, basil, oregano, sweetener, onion powder garlic powder, red pepper flakes, salt and pepper to taste in a cup or bowl.
- Stir and serve.
How to Store the Dressing/How Long it Will Last in the Fridge
Store the dressing tightly sealed and covered in the fridge. It will last up to a week.
What to Pair with the Dressing
Bow Tie Pasta Salad with Italian Dressing
Healthy Breakfast Salad
Green Goddess Cobb Salad
Bacon Ranch Pasta Salad
Broccoli Salad with Bacon and Cheese
Roasted Brussel Sprouts with Garlic
More Salad Dressing Recipes
Southwest Salad Dressing
Sugar Free Ranch Dressing
Mango Habanero Sauce
Honey Lime Dressing
Mango Salad Dressing (Fresh or Frozen Fruit)
Creamy Dill Sauce
Homemade Italian Vinaigrette Dressing
- ½ cup olive oil
- 3 tablespoons red or white vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sweetener or sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
- Combine the ingredients in bowl or measuring cup.
- Taste repeatedly and adjust the spices to suit your taste if necessary.
- I tested the homemade Italian dressing using both red and white vinegar. I noticed a subtle difference, but it wasn’t too major. The red wine vinegar had a little more of a bite to it. You can like likely reduce it some with more lemon juice or sweetener/sugar. Overall, I felt like white vinegar works best and you are more likely to have it on hand using it for other things.
- Adjust the sugar or sweetener to taste or omit it if you wish. It helps balance out the tanginess from the vinegar.
Monday 16th of May 2022
I’ve been using grocery store dressings forever but this is so much better! Glad I’m getting out my comfort zone to make dressings from scratch. The homemade ranch recipe is amazing as well!
Monday 23rd of May 2022
Yay! I’m so glad you enjoyed it.
Wednesday 20th of April 2022
I’ve been waiting for this recipe since Brandi teased it in 2020! I followed the recipe then doctored it to my tastes. I used it as marinade for grilled chicken, it was so good! Thanks for sharing with us!
Monday 2nd of May 2022
I'm glad you enjoyed the recipe!