Say goodbye to bland bottled dressings. This Homemade Italian Vinaigrette is zesty, vibrant, and packed with real flavor. With just a few pantry ingredients and a quick seconds-long blend, you’ll have a tangy dressing that puts store-bought versions to shame in minutes.
If you’ve been on the hunt for that perfect all-purpose dressing - one that works just as well on crisp salads as it does drizzled over roasted veggies or tossed into a pasta salad - this Homemade Italian Vinaigrette might just become your new go-to.
It’s everything a bottled dressing wishes it could be: fresh, tangy, and customizable to your taste.
And if you’re building out your vegan sauce-and-dressing game, don’t miss my Easy Lemon Vinaigrette, Creamy Vegan Poppy Seed Dressing Recipe, Creamy Vegan Lemon Mint Dressing, or Sweet Chili Lime Sauce—all flavor-packed, easy to make, and free of dairy or preservatives.
Once you start making your dressings, it’s hard to go back. To learn how I make many of my vegan dressings and sauces, visit How to Make Homemade Vegan Sauces (Easy + Fast).
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Why You'll Love This Recipe
- Big Flavor, Minimal Effort: Just shake or blend a few pantry staples and in minutes you’ve got a bold, tangy vinaigrette that tastes like it came from a restaurant.
- Versatile: Use it on salads, drizzle it over grilled veggies, marinate tofu, or toss it with pasta—this vinaigrette does it all.
- No Weird Ingredients: Unlike store-bought versions, this one’s free from preservatives, mystery thickeners, and excess sugar.
- Totally Customizable: Like it sweeter? Spicier? More garlicky? Make it your own in seconds.
- Great for Meal Prep: It stores beautifully, making it easy to elevate lunches or dinners all week long.
Ingredients
Just like in my Easy Lemon Vinaigrette and Blood Orange Vinaigrette, you can easily adjust the flavors.
Sugar: You can substitute with maple syrup or agave for a more natural option.
Red Onion & Bell Pepper: Use any color bell pepper. Shallots can work in place of red onions.
Grainy Mustard: I use the Maille Old Style Mustard. Dijon mustard can be used as a substitute.
See the recipe card for quantities and a full list of ingredients.
Variations
- For a bright, citrusy version, swap out the white distilled vinegar for lemon juice and toss in some fresh parsley or dill.
- Use red wine vinegar or balsamic vinegar instead of white wine vinegar for a richer, slightly sweet spin.
How To Make Homemade Italian Vinaigrette
I like using an immersion blender for a quick, smooth blend, but a small food processor works just as well. Alternatively, finely mince the onion, pepper, and garlic, then add everything to a jar and shake vigorously until well combined.
Step 1: Combine all the ingredients and blend until it has thickened.
Step 2: Adjust the oil and flavors if needed.
Top Tips
- You can also shake a jar to help the vinaigrette emulsify and stay together. For an ultra-smooth texture, use an immersion blender or food processor.
- Start with the basic recipe, then taste and adjust. Add more vinegar for tang, sugar for sweetness, or herbs for extra punch.
- Let the vinaigrette rest for at least 10 minutes before serving. This gives the flavors a chance to meld beautifully.
- If it separates in the fridge, just give it a good shake or whisk to bring it back together.
- This dressing keeps well in the fridge for up to a week. Store it in a sealed jar, and you’ll always be ready to drizzle.
Serving Suggestions
- Drizzle it over a classic garden salad or a hearty pasta salad for fresh flavor.
- Toss with roasted veggies like zucchini, bell peppers, and cherry tomatoes.
- Use it as a marinade for tofu, tempeh, or even mushrooms before grilling.
- Spoon it over grain bowls loaded with farro, lentils, or quinoa.
- Serve as a dipping sauce for crusty bread or crunchy romaine hearts—restaurant vibes at home!
Recipe FAQS
Stored in a sealed jar or container, it will keep for up to 1 week in the refrigerator. Give it a shake or stir before using, as separation is normal.
Yes, it’s naturally gluten-free! Just make sure all ingredients (especially mustard and vinegar) are certified gluten-free if you’re cooking for someone with celiac disease or a gluten intolerance.
Totally! It works great as a marinade for tofu, tempeh, seitan, or even hearty vegetables like mushrooms and zucchini.
More Italian Recipes
Got a minute? I'd love for you to comment and rate Homemade Italian Vinaigrette. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Homemade Italian Vinaigrette
Equipment
Ingredients
- 2 tablespoons white distilled vinegar
- 2 tablespoons champagne vinegar or white wine vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon red onion chopped
- 1 tablespoon bell pepper finely chopped; any color
- 1 large garlic clove minced
- 2 tablespoons grainy mustard
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- pinch red chili flakes optional for a little heat
- ½-¾ cup olive oil preferably extra virgin
Instructions
- Blend Ingredients: In a tall jar or measuring cup, blend all the ingredients using an immersion blender for about 20–30 seconds until the dressing thickens slightly and looks smooth and cohesive. Alternatively, you can slowly drizzle in up to ½ to ¾ cup of oil while blending, stopping when the vinaigrette reaches your desired thickness.
- Adjust: Taste and adjust seasoning if needed — you can add a little more vinegar for extra tang or a pinch more salt.
- Store: Store in an airtight container in the fridge for up to 1 week. Shake or stir well before using if it separates slightly.
Regi Pearce says
I’m seriously obsessed with this vinaigrette—it’s so fresh, tangy, and full of flavor! I’ve been drizzling it on salads, roasted veggies, and even sandwiches. Let me know if you try it—I’d love to hear how you use it!