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This creamy Italian salad dressing is a tangy, herby, and deliciously smooth vinaigrette made with pantry staples like olive oil, red wine vinegar, and garlic. It’s perfect for pasta salads, grain bowls, or your favorite greens. Blend until creamy and let it chill for a day or two to bring out the best flavor.

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If you’ve followed me for a while, you know I love a fridge filled with homemade staples. And this creamy Italian salad dressing is one I always come back to. Especially in spring and summer, I find myself reaching for it for everything from leafy greens to pasta or barley salads.

And the best part? It tastes even better a day or two after it’s made. That’s why I love preparing it ahead of time. Trust me, it becomes a secret flavor weapon for effortless meals all week long.

Why I Love This Dressing

There’s something timeless about a good Italian salad dressing, and this creamy version has been a favorite in my kitchen for years. I started making it when I realized how much better homemade dressings taste, and how much more affordable and customizable they are.

This one is a go-to for everything from weekday salads to entertaining. It’s zippy and flavorful, with just the right balance of tang and creaminess (without any mayo btw). I love making it on a Sunday and letting it chill in the fridge—by Tuesday, it’s absolute magic.

Ingredients You’ll Need

This dressing is built on simple ingredients, but when they come together, the flavor is bold, savory, and perfectly balanced.

Base Ingredients

  • ¼ cup olive oil – Use a high-quality extra virgin olive oil for richness.
  • ¼ cup red wine vinegar – Gives the dressing its classic tang.
  • 1½ tsp honey – Adds just enough sweetness to balance the acidity.
  • 1½ tsp dried oregano – Classic Italian flavor.
  • ¾ tsp dried thyme – Earthy and aromatic.
  • 2 garlic cloves – For a bold bite.
  • 1 tbsp chopped onion – Optional, but adds a bit more savory depth.
  • 1 tsp Dijon mustard – Helps emulsify and gives a little sharpness.
  • 1 tsp sugar – Helps round out all the flavors.
  • Salt and pepper to taste – Always to taste!

Substitutions & Variations

This dressing is endlessly customizable depending on your preferences or what’s in your pantry:

  • Add parmesan cheese for a richer, cheesier flavor.
  • Use maple syrup instead of honey for a vegan version.
  • Add a splash of lemon juice for brightness.
  • Swap red wine vinegar with white wine vinegar or apple cider vinegar for a different tang.
  • Make it spicy with a pinch of crushed red pepper flakes.
  • Make it even more creamy with mayo or Greek Yogurt by blending in 1–2 tablespoons if you prefer a thicker, ranch-style version.

How to Make Creamy Italian Salad Dressing

  1. Add all ingredients to a small jar, bowl, or blender.
  2. Blend or whisk until fully emulsified and creamy.
  3. Taste and adjust salt, pepper, and sweetness as needed.
  4. Transfer to a jar with a tight-fitting lid and refrigerate.

Tip: Let it sit for at least 1 hour, but ideally overnight, before serving for best flavor.

How To Make It Creamy

  • Use a blender or immersion blender to emulsify until smooth. The result is a thick, creamy dressing without the need for mayo or dairy—though you can absolutely add a tablespoon of grated parmesan if desired.

Tips for the Best Creamy Italian Dressing

Emulsify properly: A blender or immersion blender works best. It creates that creamy texture that makes this dressing so satisfying.

Double the recipe: It keeps well for 5–7 days in the fridge, so I often make a larger batch for the week.

Use a mason jar: It makes shaking and storing easy and cuts down on dishes.

Taste as you go: Vinegar can vary in strength. Start with a little less and add more to suit your taste.

How to Store & Make Ahead

This creamy Italian dressing keeps well in the fridge for up to 1 week in an airtight jar or bottle. The flavors deepen over time, so it’s actually better after a day or two.

If it separates, just give it a quick shake or stir before serving.

Other Salad Dressing Recipes You’ll Love

FAQ

Yes! Swap the honey for maple syrup or agave and omit any optional cheese.

Yes, all the ingredients are naturally gluten-free.

Absolutely. Use 3x the amount of dried herbs listed if subbing with fresh.

It’s fantastic on chopped salads, pasta salads, grain salads (like farro or barley), or drizzled over roasted vegetables.

Final Thoughts

Once you start making your own creamy Italian salad dressing, you’ll never go back to store-bought. It’s bold, fresh, and incredibly easy—just blend, chill, and enjoy all week long.

Whether you’re tossing it with fresh romaine, mixing it into a pasta salad, or spooning it over grilled veggies, this dressing delivers big flavor with minimal effort. Keep it stocked in your fridge, and thank me later!

Creamy Italian Salad Dressing Recipe

Yield: about a 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes
Once you start making your own creamy Italian salad dressing, you’ll never go back to store-bought. It’s bold, fresh, and incredibly easy—just blend, chill, and enjoy all week long.

Ingredients

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1½ tsp honey
  • 1½ tsp dried oregano
  • ¾ tsp dried thyme
  • 2 garlic cloves
  • 1 tbsp chopped onion
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • Salt and pepper, to taste

Instructions

  1. Combine all ingredients in a blender or jar.
  2. Blend or use an immersion blender until creamy and emulsified.
  3. Taste and adjust seasoning if needed.
  4. Store in a sealed jar in the fridge for up to 7 days.

Notes

Whether you’re tossing it with fresh romaine, mixing it into a pasta salad, or spooning it over grilled veggies, this dressing delivers big flavor with minimal effort. Keep it stocked in your fridge, and thank me later!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 73mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
© Christopher

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