A classic Italian-inspired vinaigrette with a delicious blend of herbs, tangy wine vinegar, and a touch of honey. It's bold without being overpowering, making it perfect for crisp green salads, pasta salads, or drizzling over roasted vegetables.
MAKES
6 SERVINGS (ABOUT ¾ CUPS)
QUICK RECIPE OVERVIEW
Why you’ll love it
This is a great everyday dressing made with simple pantry ingredients you probably already have on hand. It's especially delicious on chopped Italian salads and holds up beautifully with hearty vegetables, beans, and pasta.
What Makes It So Flavorful?
A blend of dried basil, oregano, thyme, and parsley gives this dressing its classic Italian flavor. Red or white wine vinegar adds tanginess, while garlic, onion powder, and celery seed bring savory depth. A little honey balances the acidity.
Helpful Tips
Let the dressing sit for 10–15 minutes before serving so the dried herbs have time to soften and release their flavor. Give the jar a good shake just before using since the oil and vinegar naturally separate.
Italian Vinaigrette
ZESTY · HERBY · TANGY
ABOUT 6 SERVINGS | PREP 5 MINUTES | COOK NONE
Ingredients:
½ cup extra-virgin olive oil
¼ cup red or white wine vinegar
1 teaspoon honey
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon red pepper flakes (optional)
1 garlic clove, finely minced
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Method:
Combine the ingredients. Add the olive oil, wine vinegar, honey, dried herbs, onion powder, celery seed, red pepper flakes (if using), minced garlic, salt, and black pepper to a glass jar with a tight-fitting lid.
Shake until blended. Secure the lid and shake vigorously for 20–30 seconds until the honey dissolves and the dressing is well combined.
Let the flavors develop. Allow the dressing to rest for 10–15 minutes so the dried herbs can soften and infuse the oil and vinegar.
Taste and adjust. Taste and add a little more vinegar for extra tang or honey for a sweeter balance.
Serve. Shake once more before drizzling over your favorite salad or vegetables.
Recipe Notes
Storage: Refrigerate in an airtight glass jar for up to 3–4 days because it contains fresh garlic. Shake well before serving.
Olive Oil Tip: Extra-virgin olive oil may thicken or solidify in the refrigerator. Let the dressing sit at room temperature briefly, then shake to recombine.
Vinegar Options: Red wine vinegar gives the dressing a slightly bolder, more robust flavor, while white wine vinegar creates a lighter, milder finish.
Serving Ideas: Toss with chopped romaine, tomatoes, cucumbers, olives, and chickpeas, or use as a dressing for gluten-free pasta salad. It's also delicious drizzled over grilled chicken or roasted vegetables.
Make It a Marinade: Use the vinaigrette to marinate chicken or vegetables before cooking. Always reserve a separate portion for serving before adding it to raw meat.
Add a Little Heat: The red pepper flakes give the dressing a subtle kick. Start with a small pinch and adjust to your preference.
