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.
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!
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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.
Other Low Carb/Keto Friendly Condiments To Try
Caramelized Onions with Root Beer Glaze
Roasted Strawberry Chipotle Sauce
Sugar-Free Strawberry Rhubarb Sauce
Thousand Island Dressing Recipe
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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.
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.
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