This zesty Italian dressing comes together in only 5 minutes with a handful of pantry staples. Just one quick shake you can create a zippy dressing with bold, tangy flavor that works beautifully for salads, marinades, or dipping.

pouring Zesty Italian Dressing over salad

The Best 5 Minute Dressing

  • Why Make: Faster than a store bought run and perfect for beginners, this recipe comes together with a simple shake in a jar. No whisk, bowl, or blender required!
  • Expectation: This is a light, pourable vinaigrette style dressing with a thin consistency, as opposed to a creamy version.
  • Swaps: Customize the seasoning mix to match the menu, replace water with lemon juice for a brighter, tangier flavor, or stir in Dijon mustard for an extra punch of zesty heat.
  • Time Saver: This recipe is easily doubled. So keep it handy and top a crisp kale salad, use in a pasta salad or as a sandwich condiment. Delicious on vegetables or as a marinade for chicken, pork, or beef roast.
oil , vinegar ,Italian dressing mix , water with labels to make Homemade Italian Dressing

Pantry Staples You’ll Need

  • Oil: Use a light and neutral flavored oil, such as canola or avocado, for classic bottled dressing flavor. Try olive oil for a stronger, richer finish.
  • Vinegar: White vinegar keeps the flavor bright and sharp, but red or white wine vinegar provides a slightly deeper flavor. Rice vinegar is light and slightly sweet, while balsamic is tangy and fruity.
  • Dressing Mix: Use your favorite store brand, or try this easy homemade dressing mix with ingredients that are likely already in the pantry.
  • Variations: Experiment with bold and zesty flavor enhancers by adding a spoonful or two of Dijon mustard, pesto, honey, or maple syrup. Replace water with lemon or lime juice for a fresher, more citrusy finish. For a creamy dressing, whisk in 2 tablespoons of mayonnaise, 1 teaspoon of mustard, and 1 teaspoon of sugar.

A Word About Garlic

I recommend using dried garlic powder instead of fresh cloves, unless you intend to use all the dressing immediately. Fresh raw garlic will spoil after a few days, even in the refrigerator, and can even pose a botulism risk.

oil , water and italian seasoning in a glass jar to make Homemade Italian Dressing
Homemade Italian Dressing in a jar with a lid after shaking

How to Make Italian Dressing

  1. Combine all the ingredients in a jar (full recipe below).
  2. Shake well.
  3. Chill and serve.
taking a spoonful of Homemade Italian Dressing out of a jar

Helpful Tips and Tricks

  • Use a jar with measurement marks for quick and easy repeat batches.
  • Shake dressing right before serving because oil and vinegar will separate.
  • Start with the full amount of vinegar, then adjust the water to control how intense the dressing tastes.
  • Make dry Italian dressing mix in advance so this dressing can come together in minutes.
  • Let the dressing sit for 10 to 15 minutes before serving so the dried herbs can hydrate a bit.
Homemade Italian Dressing in jars with bowls of salad

Storing Homemade Italian Dressing

Refrigerate homemade Italian salad dressing in a covered container for up to two weeks, and shake before using. If you have just a bit left freeze into ice cubes and use it to season pan fried asparagus or sautéed mushrooms.

More Fresh Dressings to Shake Up

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Zesty Italian Dressing

This homemade Italian dressing recipe has layers of tangy, herbal flavor, making a perfect condiment for salads and sandwiches, or a marinade for meats.
Pin Review Print
Prep Time 5 minutes
Total Time 5 minutes
Servings 17 tablespoons
Author Candace

Equipment

Salad dressing bottle or cruet, for serving
Mason jars for storing
Mason jar caps

Ingredients  

  • ½ cup oil
  • 2 Tablespoons Italian dressing mix
  • 3 Tablespoons water or to taste
  • ¼ cup vinegar

Instructions 

  • Place oil, Italian dressing mix, water, and vinegar in a jar, cruet, or bottle and shake to combine.
  • Store in an airtight jar in the refrigerator.
  • Shake before adding to salad.

Notes

  • Dressing will last for 2 weeks in the refrigerator.
  • Try different types of oil and vinegar to experience subtle variations in flavor.
  • Replace water with lemon for extra tangy flavor. Omit water for stronger flavored dressing, or add more for a milder taste.
  • Put even more zing in your dressing with a touch of Dijon mustard.
5 from 12 votes↑ Click stars to rate now!
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Nutrition Information

Serving: 1tablespoons | Calories: 60 | Carbohydrates: 0.2g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 50mg | Potassium: 0.1mg | Sugar: 0.002g | Calcium: 0.3mg | Iron: 0.001mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Condiments, Dips, Dressing, Salad
Cuisine American, Italian

©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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5 from 12 votes (9 ratings without comment)

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Comments

  3. Yummy! This dressing is delicious and so versatile! Cannot wait to use it as a marinade for chicken, etc!
    Thank You for sharing the recipe and for taking the time to make it available for all of us!

    Reply

  4. Hi Candace,

    Paul Newman’s Family Italian dressing is one of my favs so I am very eager to try your recipe out!

    For the vinegar, are you mainly using the Heinz Pure White Vinegar or something else?
    Also for the dry Italian dressing mix ingredients, do you have a favorite brand that you use (eg. McCormicks) or do you think a no-name bulk components work just as well?

    Thanks!5 stars

    Reply

    1. Hi Simon! Yes, usually I’m using pure white vinegar for this, although I have tried varieties of vinegar (or a combo with the white if the vinegar tends to be a stronger flavored one) and they too taste great.

      I tend to buy most of my spices in bulk, or in the larger sizes at Costco for the staples. I have found that as long as my spices are fresh, no-name work just as well.

      Enjoy the dressing!

      Reply