This easy-to-make, classic Italian vinaigrette is perfectly balanced and full of flavor. It’s a fantastic dressing for all kinds of salads and vegetables. It’s also an excellent marinade for meat, poultry, or seafood.

Yield: 1 1/3 cups 

Serving size: 2 tbsp.


  • 1/3 cup (119.5g) red wine vinegar
  • 1 tbsp. (14.18g) freshly squeezed lemon juice
  • 1 tsp. (1g) dried oregano
  • 1tsp. (0.50g) dried parsley
  • 1/2 tsp. (3g) salt
  • 1/8 tsp. (0.29g) ground black pepper
  • 1/8 tsp. (0.19g) ground coriander
  • 1/8 tsp. (0.39g) garlic powder
  • 1 cup (226.8g) extra virgin olive oil


  1. Place all the ingredients into a blender. Blend at high speed for about a minute or until the dressing has emulsified.
  2. Pour the dressing into a jar or carafe and serve immediately.
  3. Store any leftovers in a covered jar in the refrigerator. 
  4. Leave the dressing out on the counter for a few minutes to warm up if the oil solidifies, and shake well before using.
0 Carbs Per Serving!

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