YOU GUYS. I’m about to spill a major secret – the secret to the best homemade Italian Vinaigrette you’ve ever tasted. I feel like every recipe developer says “the best” about all of their recipes, and I honestly don’t say that very often because… come on… that’s a lot of ego. But for real, everyone who tries this dressing LOVES it and it’s because of one super simple ingredient – shallot.
Shallot adds so much to this dressing. Firstly, flavor – lots of it too, but also not too over-powering. Just make sure you’re using a small- to medium-size shallot (small if you’re sensitive to onion). And don’t be afraid to play around with it – add half a shallot at first, if you’re hesitant. Repeat after me, recipes are meant to be customized.
Second, the shallot creates a slightly thicker consistency in this dressing, meaning it takes the vinaigrette from a super liquid-y, thin dressing to something with a little more body – which I love because it mimics the store-bought Italian dressing I grew up loving.
This dressing makes plain lettuce taste amazing, perfect for a weeknight side salad. But it’s also the dressing I use for my mom’s Classic Italian Chopped Salad, and also the dressing I use for my Antipasto White Bean Salad (shown above), recipe available on my Patreon page. Clearly I use this dressing A LOT, and I’m excited for it to become your go-to vinaigrette too. Give it a try and let me know what you think!
Italian Vinaigrette Dressing
makes 1-1/3 cup
1/2 cup red wine vinegar
1/2 cup olive oil
2 teaspoons honey or sweetener of choice
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon garlic granules or powder
1/2 teaspoon black pepper
1 small-medium shallot, roughly chopped
Blend ingredients together until super smooth and emulsified.
You can also blend all ingredients except for the olive oil and then add olive oil in a slow and steady stream while blending (takes longer/patience, but prevents separation).
For homemade vinaigrettes that separate (like mine always do), I take them out of the fridge 20-ish minutes before using, as the cold temp of the fridge can solidify the the oil portion. Once the dressing has had a chance to sit at room temp, just shake or stir vigorously to recombine.