Homemade Italian Vinaigrette is so easy and so delicious you’ll never want to buy bottled dressing again!  This simple vinaigrette comes together in moments and is the perfect accompaniment to green salads, pasta salads, and veggies.

Spoon drizzling Italian vinaigrette over mason jar.


Salads are something we eat frequently in our home, usually following a main course.

This homemade Italian vinaigrette is our go-to when we want something easy with the ingredients we have on hand.

Our Italian dressing combines olive oil, red wine vinegar, Dijon mustard, parsley, garlic, oregano, and cheese and comes together in no time.

And it even doubles as a marinade for chicken or pork!

Ingredients shown: Dijon mustard, red wine vinegar, Pecorino, oregano, hot red pepper flakes, extra virgin olive oil, parsley, and garlic.

How to make it

  1. To the bowl of a food processor or blender add 3/4 cup red wine vinegar, 1/2 cup grated Pecorino Romano cheese, 1 teaspoon of dried oregano, 1/4 teaspoon of crushed red pepper flakes, 5 cloves of garlic, 1/4 cup of flat-leaf parsley, and 1 1/2 teaspoons of Dijon mustard.  Pulse a few times to combine.
Steps showing making Italian vinaigrette in food processor.
  1. Add 1 cup of extra virgin olive oil and blend until emulsified and smooth.  Taste test the vinaigrette and add salt and pepper as needed.  Serve with your favorite salad and enjoy!

Top tips

  • Blending. While we recommend using a blender or food processor for our Italian vinaigrette, you can definitely make this by whisking the ingredients together in a bowl or shaking in a mason jar.  If not using a blender or food processor, chop the parsley very finely and grate the garlic.  You can also mince the garlic and use the side of your knife to create a paste or break out the garlic press.
  • Cheese.  We use Pecorino Romano for our vinaigrette, but you can also use parmesan.  Note that Pecorino is saltier than Parm so you will need to adjust salt accordingly.
  • Taste test. Be sure to taste your Italian dressing and adjust the salt and pepper as needed.  Keep in mind that if you’re using this to dress a green salad, you will likely need to add more salt to the salad after you’ve dressed it.  It’s always best to sprinkle a bit of salt onto the dressed salad since the salt will stick and adhere better.
  • Serving. One of our favorite ways to use this vinaigrette is with chopped romaine and thinly sliced onions.  It’s a simple salad, but the flavor of the vinaigrette takes it over the top! It’s also a great marinade for grilled chicken or pork!
Spoon drizzling Italian vinaigrette onto a plate of salad.

More awesome dressings

Here are a few more of our favorite homemade vinaigrettes and dressings. I hope you love them!

If you’ve enjoyed this Homemade Italian Vinaigrette Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Italian Vinaigrette

5 from 17 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 16 servings
Homemade Italian vinaigrette is so easy to make and is perfect on green salads and pasta salads, and can double as a tasty marinade for chicken or pork.

Ingredients 

  • 3/4 cup red wine vinegar
  • 1/2 cup Pecorino Romano cheese grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon hot crushed red pepper flakes
  • 5 cloves garlic
  • 1/4 cup Italian flat-leaf parsley
  • salt and pepper to taste
  • 1 1/2 teaspoons Dijon mustard
  • 1 cup extra virgin olive oil

Instructions 

  • Add all of the ingredients except the extra virgin olive oil to a blender or food processor and pulse to combine.
  • Add the extra virgin olive oil and blend until smooth and emulsified. Taste the vinaigrette and season with salt and pepper to taste. Enjoy!

Notes

  • One serving of dressing equals 2 tablespoons.  This recipe makes about 2 cups of dressing or 16 servings.
  • This vinaigrette can be made by hand whisking, in the blender, or by adding the ingredients to a mason jar with the cap on and shaking vigorously.
  • Dressing can be saved in the fridge for up to 7 days.

Nutrition

Calories: 121kcal | Carbohydrates: 0.7g | Protein: 0.9g | Fat: 13.2g | Saturated Fat: 2.2g | Cholesterol: 2mg | Sodium: 28mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 29mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 17 votes (8 ratings without comment)

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24 Comments

  1. Iris Noya says:

    5 stars
    Wonderful recipe. Can I keep this on kitchen counter top and for how long.

    1. Tara says:

      Hi Iris, please refer to the recipe notes section which says this can be saved in the refrigerator for up to 7 days. Glad you enjoyed the recipe!

  2. Carol Darling says:

    5 stars
    Delicious dressing & goes well on Antipasto or big green salad.

  3. Mary Ann Salvato says:

    I absolutely love everything you make

  4. Cindy says:

    5 stars
    Excellent!!

  5. Marlene Barnett says:

    Love your recipes & the way in which you present your videos! Very informative & practical. Also love th flexibility you suggest in you recipe prep.
    You’re a home run in my book!!
    Cooking is like art…creating delicious‼️🥰

  6. Robert Hyland says:

    LOVE ALL YOUR RECIPES AND YOUR STYLE OF COOKING

  7. Elaine De Felix says:

    5 stars
    Love the added cheese…

    1. Tara says:

      Hi Elaine, thanks for the comment and so happy you enjoyed!

  8. Jo says:

    Any way some of this could be frozen?

    1. Tara says:

      Hi Jo, we wouldn’t recommend freezing the dressing.

      1. Randall Erickson says:

        Will the garlic cloves get chopped up in the blender, or do I chop them up first?

        1. Tara says:

          Hi Randall, the garlic will get chopped in the blender so no need to chop them first. Hope you enjoy!

  9. Marcella J Medor says:

    5 stars
    How does that go…Botta Boom, Botta Bing!

  10. Sean says:

    If i wanted to make creamy version of this, just add mayo? Heavy cream?

    1. Jim says:

      Hi Sean, I haven’t tested this with mayo, however, I know mayo is often used in caesar dressing so I think it could work here. I’d start out with a small amount and gradually increase until you reach the desired taste/texture.