Easy Zesty Italian Vinaigrette Dressing is tasty & quick. It’s made with standard pantry ingredients. I love how easy this is! No food processor—this dressing is made by whisking and/or shaking everything in a jar.
Meal Prep
Having dressings or sauces, dips & spreads already in the fridge is a great way encourage the eating of veggies and salads. Like most vinaigrettes, this dressing also makes great marinade. Next week, this very dressing will appear in my pasta salad recipe.
Vinegar
Vinegars such as apple cider, white or red wine, and white balsamic are all fantastic in this dressing. I do not recommend distilled white vinegar. It works well as a cleaning product, but it doesn’t make fabulous dressing.
Tweaks
If you are used to store bought dressing you might want to be heavy handed with the maple syrup/sugar. If you want a smack of vinegar or you are using this as a marinade you may want to increase the vinegar or salt content.
Let’s Make Easy Zesty Italian Vinaigrette Dressing
Combine the vinaigrette ingredients in a jar or other container with a lid.
Whisk together or screw on the lid and shake the jar vigorously for a few seconds until the vinaigrette comes together.
Use what you need for your salad or recipe, then store the rest in the fridge.
The oil and vinegar will separate as it sits, so you’ll need to re-shake or whisk the vinaigrette every time you use it. It can keep for up to 2 weeks.
Easy Zesty Italian Vinaigrette Dressing
Ingredients
- 1/3 cup olive oil
- 2 TBSPS apple cider vinegar can sub white or red wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon maple syrup or sugar; more to taste, store brands like Wishbone tend to be sweeter
Instructions
- Combine the vinaigrette ingredients in a jar or other container with a lid. Whisk together or screw on the lid and shake the jar vigorously for a few seconds until the vinaigrette comes together.
- Use what you need for your salad or recipe, then store the rest in the fridge.
- The oil and vinegar will separate as it sits, so you’ll need to re-shake or whisk the vinaigrette every time you use it. It can keep for up to 2 weeks.
Notes
Meal Prep
Having dressings or sauces, dips & spreads already in the fridge is a great way encourage the eating of veggies and salads. Like most vinaigrettes, this dressing also makes great marinade. Next week, this very dressing will appear in my pasta salad recipe.Vinegar
Vinegars such as apple cider, white or red wine, and white balsamic are all fantastic in this dressing. I do not recommend distilled white vinegar. It works well as a cleaning product, but it doesn’t make fabulous dressing.Tweaks
If you are used to store bought dressing you might want to be heavy handed with the maple syrup/sugar. If you want a smack of vinegar or you are using this as a marinade you may want to increase the vinegar or salt content. www.planttestkitchen.comNutrition
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Did You Make Easy Zesty Italian Vinaigrette Dressing?
Any substitutions? What kind of vinegar did you choose? Did you have it on salad or with something else? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.
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