This homemade Italian Vinaigrette Recipe is quick, easy, and infinitely better than anything you'll buy in a bottle! Made with healthy extra virgin olive oil, fresh lemon juice, garlic, and herbs, it's naturally low-carb, keto-friendly, and perfect as a salad dressing or flavorful meat marinade.
Well over 30 years ago now I attended a church camp meeting where a class on healthy, plant-based recipes was held. It was a week-long class and one I remember clearly. It was probably one of my favorite classes!
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.
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Why You'll Love This Recipe
Quick & Simple: Comes together in under 5 minutes with basic pantry staples.
Naturally Low Carb & Keto: Made with healthy fats and zero added sugar or hidden fillers.
Fresh Flavor: Fresh lemon juice and herbs give it a vibrant bite that bottled dressings just can't match.
Multi-Use: Works beautifully as a green salad dressing, pasta salad dressing, or savory marinade.
Key Ingredients & Healthy Fats
- Extra-Virgin Olive Oil (EVOO): I love using EVOO here for those healthy fats and rich flavor. It's naturally carb-free (perfect for keto!) and full of helath benefits like reducing inflammation and supporting heart health. (see Healthline article regarding olive oil).
- Lemon Juice: Brightens the flavor. (Sub red wine or apple cider vinegar if preferred).
- Dijon Mustard: Helps keep the oil and vinegar from separating.
- Herb Blend: Oregano, basil, garlic powder, onion powder, and cumin.
The Secret to the Perfect Italian Vinaigrette Ratio
A standard vinaigrette uses a 3:1 ratio (3 parts oil to 1 part acid). For an Italian vinaigrette, I like a slightly tangier 2:1 or 3:1 ratio depending on how bold your salad ingredients are:
- For light greens: Stick closer to 3 parts oil to 1 part lemon juice/vinegar so the acid doesn't overpower tender lettuce.
- For marinades or pasta salads: Use 2 parts oil to 1 part acid so the bold Italian flavors really soak into the vegetables or meat.
How to Make Italian Vinaigrette
- Combine: Add the olive oil, lemon juice (ore vinegar), Dijon mustard, and dry seasonings to a small glass jar with a tight-fitting lid.
- Emulsify: Shake vigorously for 15-20 seconds until the dressing thickens slightly and turns completely smooth.
- Taste & Adjust: Give it a quick taste! Add a pinch more salt or pepper if needed.
Tips and Recommendations
- Handling Cold Oil: Because extra virgin olive oil solidifies when cold, let the jar sit at room temperature for 20-30 minutes before serving, or submerge the jar in warm water for a few minutes.
- Storage: Keep in a sealed glass jar in the refrigerator for up to 2 weeks.
- Easy Swaps: Feel free to adjust the herbs to taste, or swap the lemon juice for the red wine vinegar or apple cider vinegar.
How to Store Leftover Viniagrette
Storage: Store your dressing in a sealed jar in the refrigerator for up to 2 weeks.
More Keto & Low-Carb Condiment Recipes
📖 Recipe
Italian Vinaigrette Recipe
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Ingredients
- ½ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed
- 2 teaspoons salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
Instructions
- In a small container with a lid, combine the olive oil, lemon juice, salt, basil, oregano, and cumin.
- Tighten the lid on the container and shake well to combine. Store unused vinaigrette in the refrigerator up to 1 week.
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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.
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