Italian Salad Dressing

Nealey Dozier
Nealey Dozier
Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at www.dixiecaviar.com.
updated Oct 4, 2022

Makes1 1/2 cups

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(Image credit: Joe Lingeman)

Bottled Italian salad dressing and I go way back. So much so that I actually named my personal blog, Dixie Caviar, after a dish using the zesty store-bought blend. I am still quite attached to that recipe (and yes, I still use the bottle), but for all other purposes, this from-scratch version will blow all other competition out of the water.

(Image credit: Joe Lingeman)

So what makes this Italian dressing so good? A mix of red and white white vinegars supply plenty of zing, whole shallots, minced garlic, and red pepper add the zip. Dijon adds a tanginess and also helps thicken things up, and a hint of honey balances things out.

I prefer a neutral oil in this as opposed to olive oil, which can have tendency to overwhelm the other flavors. And while some folks might not prefer dried herbs, I find they are crucial to getting the desired flavor I want to achieve. A good shake in a tightly sealed jar (or a whiz in the blender) emulsifies the ingredients, yielding a creamy, dreamy Italian vinaigrette.

Don’t just keep this zesty dressing around for your side salads, though. It also makes a great marinade for fish and chicken, or it can be a delicious dunk for summer veggies.

(Image credit: Joe Lingeman)
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Italian Salad Dressing

Makes1 1/2 cups

Nutritional Info

Ingredients

  • 1 cup

    neutral salad oil, such as canola (See Recipe Note)

  • 1/4 cup

    white wine vinegar

  • 2 tablespoons

    red wine vinegar

  • 1

    large garlic clove, pressed

  • 2 tablespoons

    finely chopped shallots

  • 2 tablespoons

    finely chopped red bell pepper

  • 2 teaspoons

    Dijon mustard

  • 1 teaspoon

    honey

  • 1 teaspoon

    kosher salt, plus more to taste

  • 1/4 teaspoon

    dried oregano

  • 1/4 teaspoon

    marjoram

  • Pinch of red pepper flakes

  • Freshly ground black pepper, to taste

Instructions

  1. Combine all of the ingredients in a jar with a tight fitting lid. (I love this shaker.) Shake vigorously until the mixture is thickened and well-combined. Alternatively, combine the ingredients in a bowl and whisk until combined.

  2. Taste the dressing using a lettuce leaf and adjust seasonings. The dressing will keep in the refrigerator for several weeks.

Recipe Notes

Italian Dressing with Olive Oil: Olive oil can be substituted for the neutral oil in this dressing, though I find that olive oil can have tendency to overwhelm the other flavors.

Making More or Less Dressing: This dressing makes enough for several dinner salads over the course of a week or so. To make more for larger salads or less for a single salad, just scale the ingredients to make the amount you need.

Filed in:
easy
Keeps Well
Make Ahead
quick
salad
salad dressing

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