Italian Salad Dressing

updated Oct 4, 2022
Italian Salad Dressing
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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)

Italian Salad Dressing

Makes 1 1/2 cups

Nutritional Info


  • 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


  • 1 teaspoon

    kosher salt, plus more to taste

  • 1/4 teaspoon

    dried oregano

  • 1/4 teaspoon


  • Pinch of red pepper flakes

  • Freshly ground black pepper, to taste


  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.