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Homemade Parmesan Vinaigrette

A bold and tangy vinaigrette packed with grated parmesan, garlic, and red pepper flakes. Perfect for salads, marinades, or dipping bread.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American, Italian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Vinaigrette Base
  • 0.5 cup extra virgin olive oil high quality
  • 0.25 cup white wine vinegar (or apple cider vinegar)
  • 1 tsp lemon juice freshly squeezed
Flavorings
  • 0.33 cup parmesan cheese freshly grated finely
  • 2 cloves garlic minced or pressed
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.5 tsp salt
  • 0.5 tsp black pepper freshly cracked
  • 1 tsp honey (optional for balance)

Equipment

  • Mason Jar or Mixing Bowl
  • Whisk
  • Microplane or Grater
  • Garlic Press

Method
 

  1. Finely grate the parmesan cheese and mince the garlic cloves.
  2. In a mason jar or small bowl, combine the vinegar, lemon juice, garlic, parmesan, oregano, red pepper flakes, salt, pepper, and honey.
  3. Pour in the extra virgin olive oil.
  4. Seal the jar tightly with a lid and shake vigorously for 30-60 seconds until the dressing is emulsified and creamy looking.
  5. Taste and adjust seasoning if needed (add more vinegar for tang, more oil for richness).
  6. Serve immediately or store in the refrigerator.
  7. If stored in the fridge, the oil may solidify. Let sit at room temperature for 15 minutes and shake again before serving.

Notes

Use freshly grated cheese for the best texture; pre-shredded cheese does not melt into the dressing as well.