Skip the bottle and make this Italian Dressing Recipe instead. It’s packed with fresh flavor and comes together in just minutes.
author’s note
The Dressing I Always Have in My Fridge!
I started making this Italian Dressing Recipe years ago after getting tired of store-bought versions that either tasted too sharp or weirdly sweet. I wanted something balanced, fresh, and simple enough to throw together anytime.
After a few rounds of testing, this version stuck. The combo of red wine vinegar, Dijon, and olive oil gives it that classic tang, but the tiny bit of mayo is what really makes it. It softens everything, adds just enough creaminess, and helps the dressing cling to lettuce instead of sliding right off.
Now I usually make a batch at the start of the week and keep it in a jar in the fridge. If dinner feels a little thrown together, this dressing pulls it all together and makes it feel like an actual meal.
Italian Dressing Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Red wine vinegar | Swap with white wine vinegar for milder flavor. |
| Dijon mustard | Use Dijon only, not yellow mustard. I love Grey Poupon Dijon best. |
| Dried herbs | Use oregano & Italian seasoning. |
| Sugar | Adjust to taste or leave out. |
| Olive oil | Use extra-virgin for best flavor. |
| Mayonnaise | I love and recommend Hellman’s/Best Foods mayo. |
| Salt & pepper | Adjust to taste. |
How To Make This Italian Dressing Recipe
- Combine: Add everything to a jar or bowl and season with salt and pepper.
- Shake: Shake vigorously or whisk until the dressing is fully combined.
- Taste and adjust: Add more sugar for balance or more vinegar for tang if needed.
- Chill (optional): Let it sit in the fridge to deepen the flavor.
- Shake again: Give it a good shake before using.
Quick Tip
If the dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at cold temps. Take the dressing out of the fridge about 20-30 minutes or so before you need it, and shake it up to remix.
Chelsea’s recipe tips
How I Use This Italian Dressing Recipe
There are so many ways to use this Italian dressing. Here are a few favorites:
- Grain bowls: Drizzle over quinoa, farro, couscous, or brown rice.
- Salads: Toss with simple green salads or pasta salads.
- Raw veggies: Serve over carrots, broccoli, cauliflower, or celery.
- Roasted veggies: Drizzle over broccoli, green beans, Brussels sprouts, carrots, sweet potatoes, or asparagus.
- Sandwiches: Use as a spread or toss with greens before adding.
Storage
- Store this Italian dressing recipe in an airtight container in the fridge for 5 to 7 days.
- It may separate or firm up. Let sit at room temp for 15 to 20 minutes, then shake well.
- Make ahead if you can. The flavor gets better as it chills.
More Delicious Salad Dressings:
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Cafe Rio Salad Dressing
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Balsamic Vinaigrette Recipe
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Greek Salad Dressing Recipe
Salad Dressings
Poppyseed Dressing Recipe
Italian Dressing
Video
Equipment
- Wide-mouth Mason Jar or a bowl
Ingredients
- 1/3 cup red wine vinegar
- 1-1/2 teaspoons Dijon-style mustard see note 1
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 teaspoon granulated sugar see note 2
- 1/2 cup olive oil see note 3
- 2 tablespoons mayo full-fat, I love Hellmann’s/Best Foods, see note 4
- Salt and pepper
- 1/8 teaspoon red pepper flakes optional, if you’d like some heat
Instructions
- In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 up to 1/2 teaspoon fine sea salt and 1/8 teaspoon pepper, but add to preference.
- Shake briskly to combine and emulsify. (Don’t have a jar? Whisk in a bowl instead!) It might take a minute of vigorous shaking, but the mayo should completely integrate (keep shaking or whisking until it does). Taste and adjust the flavors to personal preference. If you have time, make this ahead and chill in the fridge to intensify the flavors. Shake again right before using.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
