Easy Italian Vinaigrette Recipe

Salad with Italian Vinaigrette
Victoria Pearson / Getty Images
  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 1 cup (3 servings)
Ratings (27)

The main difference between this Italian vinaigrette and the basic vinaigrette it closely resembles is that this one is made with olive oil rather than ordinary vegetable oil. And the fact that it includes oregano, parsley, and garlic, which along with olive oil comprise four quintessentially Italian ingredients (although not exclusively).

I certainly recommend using as good a quality of olive oil you can afford, because you will taste it.

I will always prefer to use fresh herbs versus dried ones, but I'm also a big fan of using whatever I have. So if you have dried parsley, dried oregano, and dried garlic flakes, you can definitely use them. But you'll need to change the amounts.

Actually, for garlic flakes, you can still use half a teaspoon. If you're substituting garlic granules, use 1/4 teaspoon. And for garlic powder, 1/8 teaspoon.

If you're substituting dried oregano, use 1/2 teaspoon. And 1 teaspoon for dried parsley. The idea being that you need about three times as much fresh herb as dried.

The caveat here is that dried herbs lose their potency within about six months, so for best results, make sure your dried herbs are fresh — if that makes any sense.

Which reminds me: If you ever bought a bunch of parsley and can't possibly use the whole thing before it goes bad, pull the leaves off and chop them up as fine as possible. Let it sit out overnight on a baking sheet lined with paper towels. Then transfer it to an airtight container (like a zipper baggie) and keep it in the freezer.

You can freeze parsley stems separately — they're great for flavoring homemade stock.

What You'll Need

  • ¾ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • ½ tsp minced garlic (one clove)
  • 1½ tsp oregano (chopped )
  • 1 Tbsp parsley (chopped)
  • Kosher salt (to taste)
  • White pepper (ground or freshly ground black pepper, to taste)

How to Make It

  1. Place all the ingredients in a blender and mix for about 10 seconds or until fully combined.
  2. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.
Nutritional Guidelines (per serving)
Calories 485
Total Fat 54 g
Saturated Fat 7 g
Unsaturated Fat 39 g
Cholesterol 0 mg
Sodium 103 mg
Carbohydrates 1 g
Dietary Fiber 1 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)