Italian Vinaigrette (Printable)
Bright Italian vinaigrette of olive oil, red wine vinegar, garlic, Dijon and fresh herbs, ready in 10 minutes.
# 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)
# Steps:
01 - In a medium bowl or glass jar, whisk together the red wine vinegar, lemon juice, Dijon mustard, minced garlic, and honey until smooth and well blended.
02 - Slowly drizzle in the extra-virgin olive oil in a thin, steady stream while whisking constantly until the mixture thickens and emulsifies into a cohesive vinaigrette.
03 - Add the chopped parsley, basil, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Stir thoroughly to distribute all seasonings evenly throughout the dressing.
04 - Taste the vinaigrette and adjust salt, pepper, or acidity level by adding small amounts of vinegar or lemon juice as needed to suit your preference.
05 - Use the vinaigrette immediately over salads or grilled vegetables, or transfer to an airtight container and refrigerate for up to 1 week. Shake vigorously or stir well before each use as the mixture will separate naturally.
# Expert Tips:
01 -
- It takes exactly ten minutes and tastes brighter than anything from a store shelf.
- The honey and mustard work together to create an emulsion that holds beautifully, so you never get that sad oil and vinegar separation on your plate.
- Once you master this ratio, you will start tweaking it for every salad you ever make.
02 -
- If you add the oil too quickly, the vinaigrette will break and separate, so patience during that slow drizzle is the single most important step.
- Letting the dressing rest for at least ten minutes before serving allows the garlic to mellow and the herbs to bloom, which transforms the flavor entirely.
03 -
- Warm your ingredients to room temperature before mixing because cold oil and vinegar resist emulsion and leave you with a broken, watery dressing.
- A teaspoon of mayonnaise whisked in at the end creates a creamier texture that clings to greens instead of pooling at the bottom of the bowl.