Italian Vinaigrette is tangy, savory, and full of classic herb flavor. Red wine vinegar, Italian seasoning, and Parmesan come together in an easy dressing for salads, vegetables, and more.
Why You'll Love This Italian Vinaigrette Recipe
Italian vinaigrette is an easy way to add bright, savory flavor to salads, vegetables, meats, and fish. The balance of red wine vinegar, herbs, and Parmesan makes it just as useful for dressing greens as it is for marinating or basting.
- More Than a Salad Dressing: Use it as a marinade or brush it over meats and vegetables on the grill.
- Bold Italian Flavor: Tangy vinegar, herbs, and Parmesan create a balanced, savory finish.
- Easy to Keep on Hand: Mix a batch ahead of time for quick salads, sides, and weeknight meals.
Ingredients Overview
Red wine vinegar gives this Italian vinaigrette a bright, tangy flavor without the deeper sweetness of balsamic vinegar. It also makes a lighter marinade for grilled meats and vegetables, with less caramelizing over high heat.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Italian Vinaigrette
This recipe is incredibly easy to make and requires only a few basic ingredients that you probably already have in your pantry. With its bold and flavorful profile, Italian Vinaigrette is a must-have for any home cook who wants to add a touch of Italian flair to their meals. Refer to the step-by-step visual guide below.
Whisk Ingredients
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried Italian herbs, finely grated Parmesan cheese, salt, and pepper until well combined.
Transfer To A Jar And Refrigerate
- Transfer to a Mason jar, salad dressing cruet, or other storage container. Seal tightly and store in the refrigerator for up to 4 weeks, or use immediately.
To Use As A Salad Dressing
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Serving Suggestions
Use this Italian vinaigrette as a salad dressing, marinade to tenderize meats before roasting, or basting sauce for while grilling. It's the perfect marinade for gamey meats like lamb, Cornish game hens, and venison!
- To use as a marinade: Dredge meat in a shallow container of the vinaigrette. Cover and store in the refrigerator for 30 minutes to overnight. Especially great for lamb!
- For Grilling: Baste meats or vegetables with the vinaigrette while roasting on the grill.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this salad dressing recipe.
- Add other herbs like oregano, basil, or thyme for a different flavor profile.
- Use a different type of cheese, such as Pecorino Romano or Grana Padano.
- Add a pinch of red pepper flakes for a little heat.
Tips for Success
Here are a few tips for making this Italian vinaigrette recipe:
- Whisk the dressing vigorously to ensure the oil and vinegar are mixed well.
- For best flavor, chill for at least 30 minutes before using.
Storage Options
- Store leftover dressing in an airtight container in the refrigerator for up to 4 weeks.
Related Recipes
- Japanese Ginger Dressing
- Lamb Marinade
- Greek Salad Dressing (and Marinade)
- Grilled Top Sirloin Steak
- Cranberry Pecan Chicken Salad
Frequently Asked Questions
Yes, simply double or triple the recipe and store in the refrigerator in a sealed jar. It will last at least 4 weeks.
Yes, you can experiment with different types of vinegar, such as balsamic vinegar, white wine vinegar, or any flavored vinegar you may have made. It's also great using Asian rice vinegar.
Salad Recipes
Get The Recipe!
Italian Vinaigrette Dressing Recipe
Equipment
- Salad Dressing Cruet
Ingredients
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried oregano
- 1 teaspoon dried Italian herbs
- 2 tablespoon Parmesan cheese finely grated
- salt to taste
- black pepper to taste
Instructions
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried Italian herbs, finely grated Parmesan cheese, salt, and pepper until well combined.¼ cup olive oil, 2 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic minced, ½ teaspoon dried oregano, 1 teaspoon dried Italian herbs, 2 tablespoon Parmesan cheese, salt to taste, black pepper to taste
- Transfer to a Mason jar, salad dressing cruet, or other storage container. Seal tightly and store in the refrigerator for up to 4 weeks.
To Use as a Salad Dressing
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
To Use as a Marinade
- Dredge meat in a shallow container of the vinaigrette. Cover and store in the refrigerator for 30 minutes to overnight. Especially great for lamb!
For Grilling
- Baste meats or vegetables with the vinaigrette while roasting on the grill.
Notes
- Whisk the dressing vigorously to ensure the oil and vinegar are mixed well.
- For best flavor, chill for at least 30 minutes before using.
Kelly Bloom says
This delish salad dressing is fast and easy to make, even for a busy cook like myself. And, hands down it is so much tastier than store bought, as well as more economical!