It only takes a couple minutes to make Italian Vinaigrette from scratch! Drizzle this delicious salad dressing on your favorite green salad!
There are so many recipes for making homemade salad dressings and vinaigrettes out there in this big ol’ world. I love finding great recipes and adapting them to our taste buds!
Over the past ten years I have shared many wonderful recipes for making your own salad dressings. Today I want to share a simple recipe for making Italian Vinaigrette from scratch (in the comfort of your own home)!
It is EASY and DELICIOUS, and I really believe you’ll like it, too! Here’s how to make Italian Vinaigrette… in only a few minutes!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
What Ingredients Will I Need?
To make this Italian vinaigrette, you will need red wine vinegar, extra virgin olive oil, onion powder, garlic, salt, pepper, parsley flakes, mustard powder, dried basil, and sugar.
Note: *Dried basil is not shown in the photo below. If desired, you can substitute dried oregano for this ingredient.*
Make The Italian Vinaigrette
Measure all the ingredients for the vinaigrette into a medium-sized bowl. Use a whisk to fully blend these ingredients.
Oil and vinegar will not “normally” combine and will stay separated (like oil and water), so it is very important to mix them well, until fully incorporated (“emulsified”).
Once the ingredients have become fully incorporated, the Italian vinaigrette is ready to be used to drizzle over a chilled, mixed green salad.
However… I feel the vinaigrette becomes more flavorful as the ingredients have time to “mingle”, so I usually refrigerate it for a couple hours BEFORE using.
Pour the ingredients into a clean jar or bottle with a tight fitting lid. If desired, place a label on the jar, and store in the refrigerator.
When you’re ready to enjoy the vinaigrette, shake the bottle or jar very well, to fully re-blend the ingredients, before adding it to a salad.
Enhance A Green Salad With Italian Vinaigrette!
Drizzle the Italian vinaigrette over a favorite mixed green salad, and enjoy this delicious, flavor-packed salad dressing! The vinaigrette also tastes fantastic when used as a dressing for pasta salad!
Remember to tightly seal the bottle after you’re done using it, and store the remaining vinaigrette in the refrigerator.
This is such a delicious, easy to make Italian Vinaigrette, and I hope you (and those you love) will enjoy it, too! It’s so easy to make in only a couple minutes, pop it in the fridge, and it will be there when you’re ready for it!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
Looking For More SALAD DRESSING Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of homemade salad dressings to check out, including:
- Homemade Bleu Cheese Dressing
- Citrus Vinaigrette
- Thousand Island Dressing
- Ranch Dressing
- Poppyseed Salad Dressing
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Recipe Adapted From: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, page 165, published in 2004 by T & L Group
↓↓ PRINTABLE RECIPE BELOW ↓↓
It only takes a couple minutes to make Italian Vinaigrette from scratch! Drizzle this delicious salad dressing on your favorite green salad!
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried parsley flakes
- 1 teaspoon mustard powder
- ¾ teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon dried basil *can substitute dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
Measure all ingredients into a medium-sized bowl. Use a whisk to fully blend. **Oil and vinegar will not "normally" combine and will stay separated (like oil and water), so it's important to mix them well, until fully incorporated ("emulsified").
The Italian vinaigrette is ready to be used, but for "best" flavor, refrigerate it for a couple hours BEFORE using. To store: Pour vinaigrette into a clean jar or bottle with a tight fitting lid. Label, and store in the refrigerator.
When you're ready to enjoy the vinaigrette, shake the bottle or jar very well, to fully re-blend ingredients, before adding to a salad.
Here’s one more to pin on your Pinterest boards!