Italian Vinaigrette (Printable)
Bright Italian vinaigrette of olive oil, red wine vinegar, lemon, garlic, Dijon and fresh herbs.
# What You'll Need:
→ Base
01 - 1/2 cup extra-virgin olive oil
02 - 1/4 cup red wine vinegar
→ Flavorings
03 - 1 tablespoon fresh lemon juice
04 - 2 teaspoons Dijon mustard
05 - 2 cloves garlic, finely minced
06 - 2 teaspoons honey (or sugar for vegan option)
→ Herbs & Seasoning
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon chopped fresh basil (or 1 1/2 teaspoons dried)
09 - 1 teaspoon dried oregano
10 - 3/4 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes (optional)
# How To Make:
01 - In a medium bowl or a lidded jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and honey. Whisk thoroughly until the mixture is smooth and well blended.
02 - Slowly drizzle in the extra-virgin olive oil while whisking constantly. Continue whisking until the vinaigrette is fully emulsified and has a creamy, unified consistency.
03 - Stir in the chopped parsley, basil, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Mix until all seasonings are evenly distributed throughout the dressing.
04 - Taste the vinaigrette and adjust the salt, pepper, or acidity level by adding more vinegar or lemon juice as desired.
05 - Use the vinaigrette immediately, or transfer it to an airtight container and refrigerate for up to one week. Shake or stir well before each use to re-emulsify.
# Expert Tips:
01 -
- It comes together in under ten minutes with zero cooking and pantry staples you probably already have.
- The balance of tang, sweetness, and herbs makes it taste like something from a restaurant, not your own kitchen.
02 -
- If you add the oil too fast it will never emulsify, so pour slowly and whisk with intention.
- The flavors deepen after a few hours in the fridge, so making it ahead is actually better.
03 -
- Mince the garlic as finely as you possibly can because chunky garlic in a vinaigrette is an unpleasant surprise mid bite.
- Double the batch and keep a jar in the fridge, it makes you far more likely to eat salad during the week.