Jazz up your salads with this lemon-tinted Easy Italian Salad Dressing Recipe—a perfect homemade blend of herbs and garlic with a hint of honey!
I sometimes crave what I like to call the “giant salad”—the salad with a ton of stuff on top. I put everything in these salads: artichokes, shaved Parmesan, mushrooms, olives, red onion, chopped cured meats, tomatoes, green peas, pepperoncini peppers, and anything else I find in the fridge that looks appetizing.
My giant salad needs a good dressing, though. I’ve been testing different dressings (homemade and store-bought) for a good match with all the different things I put on top. I’ve tried sweeter, balsamic vinaigrette-type dressings; oniony dressings; fruity dressings; and creamy dressings. None fit as well as the easiest one: a homemade Italian dressing.
This easy Italian salad dressing recipe is simple to put together after you assemble all the ingredients, and it’s the perfect match for my giant salad, which basically means it goes well with everything. It’s tangy from the vinegar and lemon, slightly sweet with a dash of honey, and full of flavor from the shallots and garlic. Plus, the parsley lends a beautiful bright pop of green and fresh herb flavor. Whatever you do, don’t skip the freshly ground black pepper—it’s my favorite part of any salad!
Is This Easy Italian Salad Dressing Healthy?
In moderation, this dressing can definitely be part of a healthy diet. Olive oil is the base of this recipe, and it’s mostly comprised of healthy, monounsaturated fats. Red wine vinegar contains antioxidants like resveratrol, while the lemon juice provides vitamin C. Garlic is known for its heart-healthy properties, and shallots are very similar to garlic in terms of health benefits. Honey adds even more antioxidants to the mix. This dressing isn’t low in calories or fat, however, so it should definitely be consumed in small quantities as part of a balanced diet. On top of a big salad, you’ll have no problem working this dressing into your healthy diet.
Overall, this dressing is vegetarian, gluten-free, and dairy-free. To make it vegan, swap out the honey for agave nectar or maple syrup.
Make It Your Own Way!
If you have a creative streak with your food, feel free to express it in this recipe! Add your own tasty flair to the mix, and don’t be shy—this recipe is fairly forgiving when it comes to additions. The only ingredients you really need to keep are the olive oil, mustard or honey (keep one or both), and some type of vinegar; these are the base ingredients for an emulsified dressing. The vinegar type, however, is up to you.
Throw in some crumbled feta cheese for a creamy feta dressing, or add some capers and olives for a Mediterranean-inspired twist. Feel free to swap out the shallots for red onions or (fresh or dried) chives. If you like a sweeter dressing, feel free to use more honey or add the pulp of sweet berries, like strawberries or raspberries. I like adding a few drops of tamari or soy sauce to my dressings for a slight umami flavor.
Can I Prep This Ahead?
Yes, I advise prepping this ahead! This Italian salad dressing is even better when you make it ahead of time and give the flavors a chance to blend in the fridge. Keep it in a sealed jar, like a mason jar. It’ll stay good for up to 1 week.
Serving Suggestions
This Italian salad dressing shines when drizzled over a fresh garden salad with a variety of crunchy veggies. I also like it on top of a healthy quinoa salad, and it can work very well with a classic Caprese Salad Recipe for an Italian touch. Feel free to serve it as a dipping sauce alongside baby carrots, celery sticks, and sliced cucumbers.
This dressing can also be used as a marinade for meats and seafood before you cook them! Try it as a marinade for chicken breast or for this Sautéed Shrimp to add a zesty burst of flavor.
Ingredients
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 1 shallot finely diced
- 1 clove garlic crushed
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons dried oregano
- 2 tablespoons fresh parsley finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ cup olive oil
Instructions
- Add all the ingredients except for the olive oil to a medium-sized bowl. Use a whisk to combine until mixed.
- Whisking constantly, slowly add the olive oil in a steady stream. Whisk until the dressing is emulsified, smooth, and creamy. Adjust seasonings to your taste.
- Store it in a sealed jar in the refrigerator, or serve over salad.
Tips & Notes:
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- I usually allow the dressing to sit for a few minutes before using, to let the flavors meld together.
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- You can make it in advance and store it in the fridge for up to a week, so you can cut down on prep on the day you want to serve it.
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- If you want to dial up the intensity, infuse the olive oil with the shallots and garlic by lightly sautéing them in the oil before adding to the mix.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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