Homemade Italian Dressing

This quick and easy Homemade Italian Dressing is deliciously zesty and perfect on salads or used as a marinade for meats, seafood and veggies!

Prep Time5

Total Time5

Servings: (about 2 tablespoons each; recipe makes about ¾ cup total)

Estimated Calories: 170

½ cup extra-virgin olive oil
¼ cup white wine vinegar, or red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning, I use my Homemade Italian Seasoning
1 teaspoon dried oregano
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste (if using regular table salt, which is saltier, use half)
½ teaspoon black pepper, or to taste

Place all of the ingredients in a jar with a tight-fitting lid; shake vigorously until well-combined.
Alternately, you can place all of the ingredients in a bowl and whisk until well-combined.
Use immediately or keep in the refrigerator until ready to use.

Feel free to adjust the amount of any ingredient to customize the dressing to your liking.
The vinegar makes this dressing very zingy. If you find it to be a little sharp for your tastes, add more olive oil and/or sugar (add a little at a time until it tastes how you like it).
- Just remember: the dressing won't be as concentrated after you've drizzled it on your salad, and so it will taste stronger when you're tasting it all by itself with a spoon (try tasting it on a piece of lettuce instead). I have made many a dressing that I thought were too strong at first but were incredibly good on my salad!
Although you can absolutely use this dressing immediately, if I have the time, I do like to let it sit in the fridge for at least an hour or two before serving to allow the flavors to blend and mellow out just a bit.
Keep the dressing stored in an airtight container in the refrigerator for up to 2 weeks.

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