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  • ‍½ cup extra-virgin olive oil (or other neutral vegetable oil, such as canola or safflower)
  • ¼ cup white wine vinegar (or red wine vinegar, or a combo of both)
  • 2 Tbsps. water
  • 1 to 2 tsps. honey
  • 1 tsp. freshly squeezed lemon juice
  • 3 Tbsps. freshly grated parmesan
  • ¾ tsp. garlic salt
  • ¾ tsp. dried parsley
  • ¾ tsp. dried basil
  • 1⁄8 tsp. dried oregano
  • pinch red pepper flakes
  • freshly ground black pepper, to taste

Homemade Italian Vinaigrette

Everyone needs a favorite back-pocket recipe for homemade dressing, not only because homemade tastes far better than store-bought, but also because many of the ingredients are likely already in your pantry — a great option when you can’t jump up and run to the store. This versatile Italian vinaigrette is wonderful as both a marinade and for topping all manner of salads.

How to Make

1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Can also process in a food processor if desired.

2. Taste and adjust seasonings if needed. Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.

Chelsi Fisher