Homemade Italian Vinaigrette

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!

Best Italian Vinaigrette Recipe

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:

  1. 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!
  2. Blend on low speed until well combined.
  3. 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.
  4. Taste and adjust seasonings as desired. You may want to add more salt, pepper, or sugar to your liking.
  5. 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.
Italian Chopped Salad Recipe

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!

More Salad Recipes

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Best Italian Vinaigrette Recipe

Homemade Italian Vinaigrette Dressing

Recipe by Jason Hill – CookingSessions.com
This easy Italian vinaigrette salad dressing has a lot of ingredients, but it comes together quickly thanks to the use of a blender or food processor. Serve this tossed with mixed greens and bits of blue cheese, or try it in this Italian chopped salad recipe. 
This vinaigrette will store in the refrigerator up to 6 weeks, or even freeze it for a few months. This makes enough to last quite a while!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 20

Ingredients
  

  • 1 tablespoon garlic-shallot puree or crushed garlic
  • 1 tablespoon fresh oregano
  • 1/4 cup red wine vinegar
  • 1 cup wine wine vinegar
  • 2-3 teaspoons crushed red pepper flakes
  • 1 tablespoon dry mustard Coleman's brand is best
  • 1/3 cup white sugar
  • 3/4 cup water
  • 1 cup extra virgin olive oil
  • 4 cups canola oil
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh cracked black pepper

Instructions
 

  • Mix all ingredients in a blender or food processor, making sure to drizzle in the oils last, followed by the salt and pepper.
  • Store in the refrigerator up to 6 weeks, or even freeze it for a few months. This makes enough to last quite a while.
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Keyword chopped salad, Italian dressing, salad, salad dressing, vinaigrette
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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