Italian Vinaigrette (Printable)
Herb-forward Italian vinaigrette with olive oil, red wine vinegar, lemon, garlic and oregano — bright and versatile for salads or marinades.
# What You'll Need:
→ Base Liquids
01 - 1/2 cup extra virgin olive oil
02 - 1/4 cup red wine vinegar
03 - 1 tablespoon fresh lemon juice
→ Aromatics & Seasonings
04 - 2 cloves garlic, finely minced
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon dried parsley
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1 teaspoon honey or sugar (optional)
→ Salt & Pepper
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - In a medium bowl or mason jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, dried parsley, crushed red pepper flakes, honey (if using), kosher salt, and black pepper. Whisk vigorously until the mustard and seasonings are fully dispersed.
02 - While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue whisking until the dressing emulsifies, thickens, and appears creamy with no visible oil separation.
03 - Taste the vinaigrette and adjust salt, pepper, or acidity as desired. Add an extra splash of vinegar for more tang or a pinch more honey for sweetness.
04 - Use the vinaigrette immediately over salads, grilled vegetables, or as a marinade. Alternatively, transfer to an airtight container and refrigerate for up to one week. Shake or whisk thoroughly before each use to re-emulsify.
# Expert Tips:
01 -
- It takes about ten minutes and uses pantry staples you probably already have.
- The dried herbs and mustard create a dressing that tastes far more complex than the effort involved.
02 -
- If you add the oil too fast it will split and look oily rather than creamy, so pour it slower than you think you need to.
- Letting the vinaigrette rest for fifteen minutes before serving gives the dried herbs time to hydrate and the garlic time to mellow into the dressing.
03 -
- The dressing tastes best on the second day because the herbs have fully bloomed and the flavors have married overnight.
- If you want a thicker consistency that clings to greens, add an extra half teaspoon of Dijon mustard during the initial mixing.