Homemade Italian Dressing

September 8, 2009

This delicious vegan homemade Italian salad dressing is a great little healthy staple.

I almost wasn’t going to post this Italian dressing as I thought it was just too simple even for a site where basic is the name of the game. But I was eating a salad at work the other day and none of my co-workers had ever made their own homemade salad dressing before, so I thought it was worth sharing my go-to recipe.

I drove home determined to change the salad-dressing-world one homemade recipe at a time. Yes, there are some fantastic commercial salad dressings on the market, but shelf-stable offerings are never as fresh and healthy as homemade blends. When you make your own dressing you can completely control the quality of the ingredients, as well as the texture and flavor.

I always add the vinegar gradually to taste. That way you’re not in danger of blending up an acid trip.

I’ve deliberately left this recipe very basic. Use it as a blank canvas for inspiration.


THE BLENDAHOLIC SHOW TRAILER: Hi, my name is Tess and I'm a Blendaholic. Every Monday I share super easy recipes you can make in your blender! I'm blending up smoothies, cocktails, soups, appetizers, snacks, main meals, and desserts. There isn’t anything I won’t try in a blender, and all of the recipes are mind-blowingly delicious. So, dust off your blender, and tune in to The Blendaholic every Monday at 7AM PST to find your perfect blend. Find more easy healthy recipes at The Blender Girlhttps://www.theblendergirl.com/

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Homemade Italian Dressing

This delicious vegan homemade Italian salad dressing is a great little healthy staple.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Tess Masters


  • 1/2 cup (120ml) extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped flat-leaf parsley
  • ​1 tablespoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pure maple syrup
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste


  1. Throw all of the ingredients into a jar, secure the lid, and shake vigorously until emulsified and combined.
  2. Chill in the fridge to allow the flavors to mesh. The dressing will keep for about 5 days.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak