Tangy Italian Salad Dressing

This traditional Italian salad dressing is one of my go to recipes and can be made in 5 minutes.  It gets its traditional tang from a mix of red wine vinegar and lemon juice.  I love this dressing on a salad with baby spinach or arugula, tomato, cucumber, red pepper, goat cheese and nuts (sesame, walnuts, almonds all work well).  This dressing will last a few weeks refrigerated, but the quicker you use it, the better the taste!

Here are a few more salad ideas for this dressing:

Cucumber and tomato salad:  Super simple salad, but incredibly tasty especially in the summer when the tomatoes are at their ripest.  You can also add slices of mozzarella for added delight.

Chickpea and avocado: A cup of chickpeas, an avocado, shredded carrots, Tangy Italian Salad Dressing and you have yourself a quick, tasty salad!

Here are a few other ideas for this dressing:

The Italian Sandwich:  Cut a grinder roll in half and add: provolone cheese, tomatoes, lettuce, pickles, banana peppers, prosciutto (optional if you want to make it vegetarian).  Douse with Tangy Italian Salad Dressing.  Serve immediately!

Marinade:  This makes an amazing marinade for meat, chicken or portobello mushrooms.  I place whatever I am marinating in a Ziploc bag and add about a 1/4 cup or more of dressing in each bag.  Squeeze the contents to get the marinade spread throughout.  I like to marinate for at least an hour, but up to 8 hours is preferred.  When I am grilling the portobello mushrooms I pour the extra marinade onto the mushrooms to keep them moist.

Soups and Stews: Whenever I make a soup or stew I usually add all the same ingredients that are in this dressing so why not just add the dressing!  I would add about a 1/4 cup of dressing to a large soup.  You can always add more if needed.



Italian Salad Dressing: Mediterranean Diet

Tangy Italian Salad Dressing

4.06 from 17 votes
Prep Time 5 minutes
Servings 12
Calories 162 kcal


  • 1 cup extra virgin olive oil 
  • 1/3 cup red wine vinegar
  • 2 cloves garlic cloves, pressed through garlic press
  • 1/4 tsp salt
  • 1 tsp oregano, dried
  • 1/2 tsp basil, dried
  • 1 lemon juice
  • 1 tsp Dijon mustard


  • Add all ingredients to a jar, cover and shake well.
  • Use immediately and/or store in fridge.


Calories: 162kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 54mgPotassium: 11mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →


  1. Lauran Glover July 19, 2022 at 8:35 pm - Reply

    5 stars
    I had to add a bit more oil and about 2 tsp. of sugar just to even out the tartness. It was wonderful and we all enjoyed it- it tastes very much like a good Mediterranean dressing at restaurants. It will be a regular in our dressing rotation- thank you!

  2. Jackie February 10, 2022 at 10:18 am - Reply

    What is 1 lemon juice?
    One what?

    • Bill Bradley, R.D. February 12, 2022 at 3:44 pm - Reply

      Hi Jackie, It is the juice of 1 lemon.

    • Jeanmarie Petrino June 4, 2024 at 6:08 pm - Reply

      5 stars
      My husband and I are eating more Mediterranean diet for health reasons and Au made this very easy dressing tonight for dinner. There was no salad left and I’m going to give away all the unopened store bought dressing in my pantry. Absolutely delicious!!! I may just want to add a little chopped shallots next time 🤗💖

4.06 from 17 votes (15 ratings without comment)

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