This easy homemade Italian dressing is zesty, super flavorful and perfect for tossing with salad or used as a marinade. We love the combination of wine vinegar and lemon juice in this, but if you do not have lemons, use 1/4 cup of wine vinegar instead. White wine vinegar and red wine vinegar can be used interchangeably in this recipe.
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons (30 ml) white or red wine vinegar
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon fresh grated lemon zest
1 garlic clove, finely minced or grated
1 teaspoon Dijon mustard
1 tablespoon capers, drained and minced
1 teaspoon maple syrup or honey
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano leaves
1 teaspoon dried basil or 1 tablespoon chopped fresh basil leaves
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon fine sea salt plus more to taste
1/2 teaspoon fresh ground black pepper
Pinch crushed red pepper flakes, optional
2 tablespoons finely grated Parmesan or Romano cheese, optional
Combine all of the ingredients listed in a small bowl and whisk until well blended and creamy. Taste then adjust with additional salt or pepper.
Alternatively, you can add all of the ingredients to a medium mason jar, secure the lid, and then shake until blended.
Keep, tightly covered, in the refrigerator up to three days. The dressing will likely last a day or two longer, but the fresh flavor of the garlic and herbs starts to degrade over time.