Homemade Italian Dressing in a glass jar.

This Italian Vinaigrette Recipe is a very simple, quick and easy salad dressing recipe made with olive oil, lemon juice, and a blend of seasonings. It is a low carb high fat recipe that is perfect for those following the keto diet and is delicious on salads or used as a marinade.

A jar of Italian Vinaigrette Recipe.

Where This Italian Vinaigrette Recipe Came From

Well over 30 years ago now I attended a church camp meeting where a class on healthy, vegan recipes was held. It was a week long class and is one I remember clearly. It was probably one of my favorite classes I took regarding vegan eating.

This Italian Vinaigrette Recipe is one of the recipes they made and shared with us that week. I have made that recipe ever since and one of my favorite ways to use it is to make a Marinated Tofu Salad. That salad is one of my favorite recipes to make and enjoy for lunch. This Vinaigrette is super versatile and I have used it many times as a marinade for meats as well as dressing on this Greek Salmon Salad

Naturally Low Carb Ingredients With Healthy Fats

I use extra-virgin olive oil (EVOO) to make this homemade Italian salad dressing. The benefits of using EVOO include the protection against diabetes and insulin resistance, reduces inflammation, and helps lower blood pressure.

Extra Virgin Olive Oil is the healthiest fat on earth (see healthline article regarding olive oil). One tablespoon is 120 calories with 14 grams of fat with 10 grams of that fat being monounsaturated. It is naturally carbohydrate free making this an excellent oil for low carb keto diets!

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

Tips and Recommendations 

  • Use a small airtight jar to store the Italian Vinaigrette recipe in. I like to use these vintage style milk jugs!
  • Substitute the oregano, basil, and cumin for your own favorite herb blend.
  • Substitute apple cider vinegar for the lemon juice.
  • Store the Italian Vinaigrette in the refrigerator up to 2 months.
  • Remove the salad dressing from the refrigerator at least 30 minutes before serving to allow any oil solids to come to room temperature.
  • Or, run the bottle under warm water to aid in bring the olive oil to room temperature.
ingredients for salad dressing in a glass measuring cup before mixing

Other Low Carb/Keto Friendly Condiments To Try

Caramelized Onions with Root Beer Glaze

Chipotle Salad Dressing

Green Enchilada Sauce

Homemade Basil Pesto

Homemade Taco Sauce

Roasted Strawberry Chipotle Sauce

Homemade Ranch Dressing

Homemade Cocktail Sauce

Sugar-Free Strawberry Rhubarb Sauce

Tartar Sauce

Thousand Island Dressing Recipe

Italian Vinaigrette Recipe in a glass jar

*If you made this Italian Vinaigrette Recipe, please give it a star rating*

Homemade Italian Dressing in a glass jar.

Italian Vinaigrette Recipe

Full of flavor and simple to make, a delicious salad dressing or marinade!
0 from 0 votes
Print Pin Rate
Course: Condiments
Cuisine: Italian
Keyword: Italian salad dressing, Italian Vinaigrette
Prep Time: 5 minutes
Servings: 6
Calories: 162kcal

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin

Instructions

  • In a small container with a lid, combine the olive oil, lemon juice, salt, basil, oregano, and cumin.
    ingredients in measuring cup
  • Tighten the lid on the container and shake well to combine. Store unused vinaigrette in the refrigerator up to 1 week.
    pouring ingredients into jar

Video

Notes

Tips and Recommendations 

  • Use a small airtight jar to store the Italian Vinaigrette recipe in. I like to use these vintage style milk jugs!
  • Substitute the oregano, basil, and cumin for your own favorite herb blend.
  • Substitute apple cider vinegar for the lemon juice.
  • Store the Italian Vinaigrette in the refrigerator up to 2 months.
  • Remove the salad dressing from the refrigerator at least 30 minutes before serving to allow any oil solids to come to room temperature.
  • Or, run the bottle under warm water to aid in bring the olive oil to room temperature.

Nutrition

Serving: 2tablespoons | Calories: 162kcal | Carbohydrates: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 775mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

Leave A Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

Latest Cookbook Available Now

As an Amazon Associate, I earn from qualifying purchases.

Pescatarian Cookbook Preorder Now Image

One Pot Paleo Cookbook by Shelby Law Ruttan