There’s something deeply satisfying about crafting your own salad dressing at home. This Easy Homemade Creamy Italian Salad Dressing delivers on flavor, texture, and freshness — without the additives, preservatives, or weird ingredients you often find in store‑bought versions. Rich, tangy, and herbaceous, this dressing works beautifully over greens, as a marinade, a dip, or even drizzled on roasted vegetables.
In just a few minutes and using everyday pantry staples, you can elevate your salads (and more) with a creamy Italian dressing that tastes like it came from a gourmet deli.
What You’ll Love About This Recipe
- Simple ingredients, big flavor — no need for fancy bottles or obscure ingredients.
- Healthier & customizable — you control what goes in; no preservatives, hidden sugars, or artificial flavors.
- Versatile usage — beyond salads, use it as a marinade, dip, or sauce.
- Quick & economical — ready in just minutes, and cheaper than many premium bottled dressings.
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream (or plain Greek yogurt if you prefer lighter)
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- 2 teaspoons dried basil
- 3 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- Black pepper, to taste
Pro tip: If you like a little kick, add some freshly minced garlic or a pinch of red pepper flakes.
Instructions
- Combine the base ingredients
In a medium mixing bowl, whisk together the mayonnaise, sour cream, and olive oil until smooth and creamy. This mixture forms the velvety backbone of the dressing. - Add acidity
Pour in the red wine vinegar and lemon juice. These ingredients bring a bright tanginess that balances the richness. - Mix in seasonings and cheese
Stir in onion powder, garlic powder, Italian seasoning, dried basil, Parmesan cheese, salt, and black pepper. Blend thoroughly until smooth. Taste and adjust: more vinegar for tang, a pinch of sugar or honey for sweetness, or extra herbs if you prefer a green, herby punch. - Whisk until emulsified
Keep whisking until the dressing is fully combined and creamy. Some separation may occur over time, so always give it a good stir before serving. - Store & serve
Transfer the dressing into an airtight container or jar. Store in the refrigerator for up to one week. Shake or stir vigorously before each use, as separation is natural.
Serving Suggestions
This dressing is a real multi‑tasker. Some of the best ways to use it:
- Over a fresh garden salad with lettuce, tomato, cucumbers, red onion
- As a marinade for chicken — let the meat soak for 30 minutes to an hour before grilling
- As a dip for raw vegetables (carrots, bell peppers, celery)
- Tossed through a pasta salad along with mozzarella, olives, and fresh veggies
- Drizzled over roasted or grilled vegetables like zucchini, peppers, or potatoes
- Spread lightly over Italian bread or pizza dough as a flavorful base