Italian Vinaigrette Dressing

Italian dressing is one of the foundational vinaigrettes of Italian-American cooking. Built with red wine vinegar, olive oil, garlic, herbs, and grated cheese, it delivers a bold, savory flavor that works across everything from simple house salads to antipasto platters and seafood. This version leans into that classic restaurant-style profile while using fresh ingredients and a balanced emulsified texture.

Ingredients

Makes about 2½ cups

  • ½ cup red wine vinegar

  • 1 tbsp fresh lemon juice

  • 1 egg (or ¼ cup liquid pasteurized egg)

  • 3 large basil leaves, finely chiffonade

  • 1 large garlic clove, finely chopped

  • 1 tbsp finely chopped red onion

  • 2 tbsp finely chopped red bell pepper

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • ½ tsp dried oregano

  • 1 tsp sugar

  • 1½ cups extra virgin olive oil

  • ½ cup freshly grated Parmesan or Pecorino Romano
    (or ¼ cup pre-grated Parmesan or Romano)

Method

Blender Method

  1. Add the red wine vinegar, lemon juice, egg, basil, garlic, onion, bell pepper, salt, pepper, oregano, and sugar to a blender. Blend on low until the vegetables and herbs are finely broken down.

  2. With the blender running on low, slowly stream in the olive oil until emulsified.

  3. Add the cheese and blend briefly to combine.

  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Shake or stir before serving.

Hand-Mixed Method

  1. Finely chop the basil, garlic, onion, and red bell pepper.

  2. Add the red wine vinegar, lemon juice, egg, basil, garlic, onion, bell pepper, salt, pepper, oregano, and sugar to a mixing bowl. Whisk until thoroughly combined.

  3. While continuously whisking, slowly stream in the olive oil until the dressing is emulsified.

  4. Whisk in the cheese until fully incorporated.

  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Whisk or shake before serving.

Notes

  • The dressing develops deeper flavor after several hours and is even better the next day.

  • Freshly grated cheese creates a fuller body and more pronounced savory character than pre-grated cheese.

  • Store refrigerated for up to 1 week.

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