Homemade Zesty Italian Dressing brings bright, bold flavor to your salads and meals. This crisp, tangy vinaigrette is made with garlic, lemon juice and zest, red wine vinegar, fresh parsley and herbs, and comes together in under five minutes.
Quick to prepare and bursting with fresh ingredients, this zesty dressing far outshines most store-bought versions.
I love how versatile this Homemade Zesty Italian Dressing is. Keeping a handful of reliable sauces, dressings, and marinades—like a favorite teriyaki or a simple homemade red sauce—makes weeknight cooking easier and more delicious.
While it’s excellent tossed with mixed greens, it also works wonderfully as a marinade. Use it on wings, spare ribs, steak kebabs, chicken breasts, or roasted vegetables for extra brightness and flavor.
How to make Homemade Zesty Italian Dressing
This dressing takes only minutes and uses common pantry ingredients and fresh herbs.
Start by muddling fresh parsley with minced garlic, lemon zest and lemon juice. Muddling releases essential oils and amplifies the flavor of the herbs and citrus. You can use a muddler, mortar and pestle, or even the back of a spoon.
For zesting a lemon, a fine grater works well. Combine the muddled herb mixture with extra virgin olive oil, red wine vinegar, Dijon mustard, a touch of brown sugar, crushed red pepper flakes, salt and freshly cracked pepper in a jar, salad dressing shaker, or bowl.
Whisk or shake until fully combined. Because this is an oil-and-vinegar dressing, it will separate in storage—simply shake before using.
If you make a batch, store it in the refrigerator and shake well before each use. This dressing adds bright acidity and fresh herb notes that elevate simple salads and grilled dishes alike.
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Homemade Zesty Italian Dressing
Ingredients
- 1/2 cup fresh parsley, chopped
- 2 tablespoons garlic, finely minced
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
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Muddle the parsley, garlic, lemon zest and lemon juice together until the herbs release their oils.
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Add the olive oil, red wine vinegar, Dijon mustard, brown sugar, crushed red pepper, salt and pepper. Whisk or shake until fully combined.
