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Dress Up Your Salads: Homemade Italian Vinaigrette Dressing Recipe

Calling all salad lovers! Today, we’re taking a trip to the heart of Italian flavor with a homemade Italian vinaigrette recipe that’s bursting with freshness and versatility. Ditch the store-bought bottles and whip up this easy dressing in minutes!

Beyond the Bottle

Store-bought vinaigrettes often contain unnecessary additives and sugars. This homemade Italian vinaigrette allows you to control the ingredients, ensuring you use the freshest and healthiest options. Plus, the process is incredibly simple, requiring minimal effort for a delicious reward.

A Symphony of Flavors

This recipe brings together a symphony of classic Italian flavors. The tang of red wine vinegar is balanced by the sweetness of white sugar and the earthiness of fresh oregano. A touch of garlic-shallot puree adds depth, while crushed red pepper flakes provide a subtle kick.

Watch how to make this recipe!

Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!

The Perfect Balance

Finding the perfect balance of sweet and tangy is key to a great homemade Italian vinaigrette. This recipe allows you to adjust the sugar level to your preference, ensuring it complements your chosen greens and other salad ingredients.

Ready to Embrace Homemade Goodness? Here’s What You’ll Need:

Ingredients:

1 tablespoon garlic-shallot puree (or 1 clove garlic, crushed)
1 tablespoon fresh oregano, chopped
¼ cup red wine vinegar
½ cup white wine vinegar
2-3 teaspoons crushed red pepper flakes (adjust according to spice preference)
1 tablespoon dry mustard (preferably Coleman’s brand)
⅓ cup white sugar (adjust to your desired sweetness)
¾ cup water
1 cup extra virgin olive oil
4 cups canola oil
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper

Instructions:

Combine all ingredients except the olive oil and canola oil in a blender. Watch the how-to video in this post for a visual guide!
Blend on low speed until well combined.
With the blender on low speed, slowly drizzle in the olive oil followed by the canola oil, creating an emulsion. This ensures the oil and vinegar stay combined.
Taste and adjust seasonings as desired. You may want to add more salt, pepper, or sugar to your liking.
Store in an airtight container in the refrigerator for up to 2 weeks. Shake well before using.

Tips:

Ensure all your ingredients are at room temperature before blending for a smoother consistency.
Feel free to experiment with different herbs like basil, thyme, or rosemary.
For a thicker dressing, reduce the amount of water.
This homemade Italian vinaigrette is perfect for a variety of salads, from classic Caesar to veggie-packed delights. It can also be used as a marinade for chicken, fish, or vegetables.

With its simplicity, versatility, and burst of flavor, this homemade Italian vinaigrette recipe is sure to become your go-to salad dressing. (It’s great on my Italian Chopped Salad, shown above!) So, ditch the store-bought options, gather your ingredients, and embrace the freshness of homemade goodness!

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