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Italian Vinaigrette

Italian Vinaigrette – This homemade Italian dressing is fresh and flavorful with its extra dose of garlic, plus red wine vinegar and lemon juice acidity. It reminds me of Olive Garden dressing…although I’d say this recipe is even better!

jar of Italian salad dressing

Italian Vinaigrette is a family favorite

I’ve been playing around with creating the best Italian dressing recipe for quite some time now. Not day in and day out, mind you. But every once in awhile, tweaking on it. Getting it juuuuust right.

This Italian Vinaigrette has become a recipe that my family turns to again and again. It’s a favorite recipe of ours that’s nearly always in our fridge.

The dressing is fresh and flavorful with its extra dose of garlic, plus red wine vinegar and lemon juice acidity. You might say it’s a huge Italian flavor bomb for salad. It reminds me of the one at Olive Garden…although I’d say this homemade Italian dressing is even better!

“Oh my goodness! This is the best dressing I’ve ever had! I could eat it by the spoonful! Delicious! This is going to be my new dressing recipe that I make regularly. Do not skip the blender and go by the exact recipe. You will be amazed.”

jar of Italian vinaigrette

Why make a homemade Italian dressing?

When it comes to salad dressings, my preference will always be to whip it up myself. While there are a few bottles I’m ok with buying at the store, I always think the homemade ones just taste better. And it’s no secret that I try to stuff all the fresh, bold flavors inside each and every one.

Like this Herby Lemon Vinaigrette. This Homemade Buttermilk Ranch Dressing. This Honey Chipotle Vinaigrette. My grandma’s Fresh Ginger Dressing. And now, this new Italian vinaigrette.

Great dressings give me all the more reasons to eat fresh salads. And I count that as a win. Healthier, tastier main dish salads and side salads for me and my family, I vote Y.E.S.!

jar of Italian salad dressing and large stainless steel bowl of Italian salad in the background

Italian dressing ingredients

When my family makes this vinaigrette, we almost always double the quantity. It keeps well in the refrigerator for at least a couple weeks, so why not?!

This recipe takes just a few ingredients:

  • fresh garlic
  • olive oil
  • red wine vinegar
  • fresh lemon juice
  • dried oregano
  • Dijon mustard
  • sugar
  • salt & pepper

How to make this Italian vinaigrette? It’s easy!

Just combine the minced garlic (Yes, four cloves is the correct amount! Decrease the quantity only if you absolutely must.), dried oregano (Again, that quantity of 2 tablespoons is correct. Just trust me. I know that seems like alot.), olive oil, red wine vinegar, freshly squeezed lemon juice, Dijon mustard, a little sugar, plus some kosher salt and black pepper.

I recommend using an immersion blender to thoroughly combine and emulsify. But if you don’t have one, just shake it all very vigorously in a tightly sealed jar or container.

large stainless steel bowl of Italian chopped salad ingredients

How to serve this Italian salad dressing?

With this spunky vinaigrette, all roads lead to a big bowl of Italian Chopped Salad. This fresh salad is loaded with a plethora of Italian goodies. It’s light, yet hearty – great as a larger main dish or a smaller side salad.

This chopped salad is a family favorite that’s in regular meal rotation around here. I hope you like it, too!

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A few more salad dressing recipes for you!

homemade Italian vinaigrette in a glass jar

Italian Vinaigrette

Yield: 10 servings
prep time: 15 minutes
total time: 15 minutes
This is one of my family's favorite vinaigrettes. It's fresh and flavorful with an extra dose of garlic, plus red wine vinegar and lemon juice acidity. It reminds me a bit of the dressing at Olive Garden…although I'd say this Italian vinaigrette recipe is even better!
4.4 Stars (283 Reviews)


  • 4 medium cloves garlic minced
  • ¼ c. extra-virgin olive oil
  • ¼ c. red wine vinegar
  • 2 T. freshly squeezed lemon juice
  • 2 T. dried oregano
  • 1 T. Dijon mustard
  • 1-1/2 tsp. kosher salt
  • 1 tsp. sugar
  • ¼ tsp. freshly ground black pepper


  • Place all ingredients in a small bowl or tall jar. Use an immersion blender to combine and emulsify. If you don’t have an immersion blender, cover jar tightly and shake ingredients vigorously (just know that there will be more noticeable pieces in the vinaigrette).
  • Serve with this Italian Chopped Salad.
  • This recipe can be made a day or two prior to serving. Store in the refrigerator, in a container with a tight-fitting lid. Remove from refrigerator 30 minutes prior to using, to let oil come to room temperature. Shake vigorously to combine.
  • Yield: about 2/3 cup of vinaigrette


adapted from The Mozza Cookbook by Nancy Silverton

Nutrition Information:

Serving: 1 Calories: 56kcal Carbohydrates: 2g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 5g Sodium: 391mg Sugar: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
homemade Italian vinaigrette in a glass jar

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38 comments on “Italian Vinaigrette”

  1. I the first day i made this i thought it was too lemony. Also,. I added about a tablespoon of honey after tasting it. But it was SO much better the next day! Tonight i made salmon, and a salad with this dressing and it was so delicious! Definitely a keeper!

  2. I made this recipe to top a big salad that I brought to a dinner party. It was an absolute hit! I started making a double recipe and giving it as a gift to fellow foodies. One of my friends swears that she could drink it as a cocktail! Then, tragedy struck! My computer crashed and I lost the link! I looked for a long time before I found you again. Now, I have it copied on an old school recipe card with the website noted! I have not altered the recipe at all – just measure everything and adjust to taste after it sits for a few hours. I’ve never needed to adjust – I think it’s perfect as is. I’m looking forward to putting together a pasta salad using this to meld all the flavors together. Thanks for all of the great recipes on this site!

  3. 3 stars
    After I adjusted the oil/vinegar culinary standard ratio to 3 parts oil and 1 part vinegar, it was delicious.

  4. I made this recently for my Dad’s retirement dinner and everyone raved about the dressing!! I was shocked because salads can easily be pushed to the side on ones plate, but everyone got seconds of this! Highly recommend this dressing. It’s now a part of my staple recipes! 

  5. Shouldn’t there be more oil?? 1/4 cup each vinegar and oil, then add lemon juice and it is very strong!!! Great flavor, bit I’m adding some water and a lot more oil!!

  6. Such a good recipe! I made it twice in as many days.  One small addition…I added about 2 tbsp of Parmesan cheese….everyone loved it

  7. My family typically don’t like dressings with red wine or balsamic vinegar ….. is there something else I can sub and still have a great dressing?.

    1. Hi Cat – I haven’t tried any other vinegars with this recipe, but feel free to try your favorites. Possibly just white vinegar? Or a white wine vinegar or white balsamic vinegar?

  8. This dressing is outstanding!! I paired it with your Italian chopped salad, and it got rave reviews at a dinner party.

  9. Wanted to leave your a quick comment – First, love your blog. I find so many things to make and want to try. I made your Easy Korean Beef along with Picked Red Onions for company last weekend, it was excellent! They went home with a copy of your recipes. A big thank you for sharing all the incredible food from your kitchen.

    1. Well you just made my day! Thank you so much for sharing this, Pamela. I hope you find many more great recipes here to share at your table!

  10. Alicia Storms

    Loved the taste of this dressing! I made just enough for a single salad so put all of the ingredients in a jar and shook to combine instead of using a blender as directed. Also omitted the water so cut back a bit on the vinegar & lemon juice..
    very good basic recipe! Easy to make and use to marinating chicken, etc