Parmesan Vinaigrette

If you’ve ever stood in front of your fridge, staring at a bag of lettuce and wondering how to make it taste like something you’d order at your favorite café, this Parmesan Vinaigrette is your answer.

I can’t tell you how many times this little jar of goodness has rescued my weeknight salads. It’s tangy, cheesy, garlicky, and just a little zippy from red pepper flakes. And the best part? It comes together in five minutes flat. That’s faster than scrolling through your phone trying to decide what to cook.

This Parmesan Vinaigrette is one of those “minimal effort, maximum flavor” recipes I love sharing here at SlowCookersRecipes. Because let’s be honest—most of us don’t have time for complicated. We need simple, reliable, and downright delicious.

Why You’ll Love This Parmesan Vinaigrette

There are salad dressings… and then there’s this one.

Here’s why this Parmesan Vinaigrette deserves a permanent spot in your fridge:

• It tastes fancy without being fussy. Freshly grated parmesan adds rich, nutty depth.
• It’s perfectly balanced. Tangy white wine vinegar, smooth olive oil, a touch of honey—every flavor plays nicely together.
• It works on almost anything. Green salads, pasta salads, roasted veggies, grilled chicken, even as a sandwich drizzle.
• It’s made with pantry staples. No hard-to-find ingredients or extra grocery trips.
• It’s ready in 5 minutes. Because dinner doesn’t wait.

If you’ve got picky eaters at home, this dressing might just convert them into salad fans. (Yes, really.)

Ingredients You’ll Need

Let’s keep it simple and straightforward.

• 3 tablespoons white wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 cup freshly grated parmesan cheese
• 2 cloves garlic, roughly chopped
• 1 teaspoon Italian seasoning
• Pinch of red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon honey

That’s it. Nine simple ingredients that come together like magic.

A Quick Ingredient Tip

Freshly grated parmesan makes a big difference here. The pre-shredded kind will work in a pinch, but fresh gives you that smoother, richer texture that blends beautifully into the vinaigrette.

How to Make Parmesan Vinaigrette (It’s So Easy)

You have two options: blend it or whisk it. Both work beautifully.

Method 1: Blender or Food Processor (Easiest)

1. Place all ingredients into a small food processor or blender.
2. Blend until smooth and emulsified.
3. Taste and adjust—add a pinch more salt, pepper, or red pepper flakes if you want extra kick.

That’s it. You’re done.

Method 2: Mason Jar or Whisk

No blender? No problem.

1. Add all ingredients to a mason jar.
2. Secure the lid tightly.
3. Shake vigorously until everything is combined and creamy.

Or whisk everything in a bowl until well mixed. It may not be quite as smooth, but it will still taste amazing.

Serve chilled or at room temperature.

What Does “Emulsified” Even Mean?

Don’t let the word scare you.

Emulsified just means the oil and vinegar have blended together into a smooth, slightly thick dressing instead of separating into layers. If it separates after sitting in the fridge, just give it a quick shake. It’s completely normal.

How to Use Parmesan Vinaigrette

This is where things get fun.

Here are some of my favorite ways to use it:

• Tossed with crisp romaine, cherry tomatoes, and cucumbers.
• Drizzled over a grilled chicken salad.
• Mixed into pasta salad for extra flavor.
• Spoon it over roasted broccoli or asparagus.
• Use it as a marinade for chicken or shrimp.
• Spread it on a sandwich instead of mayo.

One week when my to-do list felt longer than a grocery receipt, I made a big batch of this dressing and used it all week. Salad Monday, grain bowl Tuesday, roasted veggie wrap Wednesday. It made everything feel intentional—even when life was anything but.

Tips for the Best Parmesan Vinaigrette

A few small tricks can make this dressing even better.

1. Taste Before Serving

Parmesan can vary in saltiness. Always taste before pouring it over your salad. Add a touch more honey if it’s too tangy, or a splash more vinegar if you like it brighter.

2. Adjust the Thickness

If your vinaigrette feels too thick, add a tiny splash of warm water and shake it up. Too thin? A bit more parmesan will thicken it naturally.

3. Love Garlic?

Let it sit for 30 minutes before serving. The garlic flavor deepens and mellows slightly. It’s worth the wait.

4. Like Heat?

Add extra red pepper flakes. Not too much though—we’re making dinner, not a dare.

Make It Your Own

This Parmesan Vinaigrette recipe is flexible. Think of it as your starting point.

• Swap white wine vinegar for red wine vinegar.
• Add a squeeze of fresh lemon juice for brightness.
• Stir in a spoonful of Dijon mustard for a little extra tang.
• Blend in fresh basil or parsley for a herby twist.

Sometimes I’ll even add a tablespoon of Greek yogurt to make it creamier. It turns into something halfway between vinaigrette and creamy dressing—and it’s so good on chopped salads.

Storage & Meal Prep

If you love meal prep like I do, you’ll be happy to know this dressing keeps beautifully.

• Store leftovers in a mason jar or airtight container.
• Refrigerate for up to four days.
• Shake well before each use.

The olive oil may solidify slightly in the fridge. Totally normal. Just let it sit at room temperature for 10–15 minutes and give it a shake.

Having a homemade Parmesan Vinaigrette ready to go makes throwing together a quick lunch so much easier. And honestly, it makes you feel a little put together—even on chaotic days.

Frequently Asked Questions

Nutrition Snapshot (Per 2 Tablespoons)

• Calories: 136
• Fat: 13.6 g
• Carbohydrates: 2 g
• Sugar: 1.1 g
• Protein: 2.7 g
• Sodium: 217.5 mg

It’s rich, yes—but a little goes a long way. And when your salad tastes this good, you won’t need nearly as much dressing as you think.

The Little Jar That Changes Everything

It’s funny how something as simple as Parmesan Vinaigrette can completely transform a meal. A plain bowl of greens becomes crave-worthy. Roasted veggies go from “meh” to “more, please.” Even leftovers feel exciting again.

This recipe is quick, dependable, and full of flavor—the kind of kitchen staple that makes everyday cooking feel just a bit easier. And if you’re anything like me, once you taste it, you’ll start finding excuses to drizzle it on everything.

So grab that blender (or mason jar), and let’s make your salads something to look forward to tonight.

Delicious Pairings to Try Next

If you’re loving this Parmesan Vinaigrette, here are a few fresh and flavorful ways to put it to work in your kitchen. These recipes pair beautifully with that tangy, cheesy drizzle and can turn a simple meal into something you’ll genuinely look forward to:

• Add it to a crisp bowl of Greek Lettuce Salad for a light, refreshing side that feels straight from your favorite café.
• Toss it into a big batch of Italian Pasta Salad when you need a crowd-pleasing dish for potlucks, lunches, or easy dinners.
• Drizzle it over warm veggies like Garlic Parmesan Roasted Brussels Sprouts for a savory boost that makes vegetables anything but boring.
• Spread it inside wraps like this Chicken Caesar Wrap for a quick lunch that tastes fresh and homemade.
• And if you’d like another flavorful spin on this dressing, you might enjoy this version of Parmesan Vinaigrette Salad Dressing for even more inspiration.

A good dressing has a way of making everything on your plate taste brighter, bolder, and just a little more special.

Parmesan Vinaigrette

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• Author: Mounia
• Total Time: 5 minutes
• Yield: 3/4 cup (approximately 6 servings) 1x
• Diet: Vegetarian

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Description

This Parmesan Vinaigrette is a bold, tangy, and creamy homemade dressing made with freshly grated parmesan, olive oil, garlic, and Italian seasoning. Ready in just 5 minutes, it’s the perfect flavor boost for salads, roasted vegetables, pasta salads, and wraps.

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Ingredients

Scale 1x2x3x

• 3 tablespoons white wine vinegar

• 1/3 cup extra virgin olive oil

• 1/2 cup parmesan cheese, freshly grated

• 2 cloves garlic, roughly chopped

• 1 teaspoon Italian seasoning

• Pinch of red pepper flakes

• 1/2 teaspoon kosher salt

• 1/2 teaspoon fresh cracked black pepper

• 1 teaspoon honey

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Instructions

1. Add white wine vinegar, olive oil, parmesan cheese, garlic, Italian seasoning, red pepper flakes, salt, pepper, and honey to a small food processor or blender.

2. Blend until smooth and fully emulsified.

3. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

4. Serve immediately or refrigerate until ready to use. Shake well before serving if chilled.

Alternative Method:
If you do not have a blender, whisk all ingredients in a bowl or shake vigorously in a mason jar until fully combined.

Notes

Store in an airtight container or mason jar in the refrigerator for up to 4 days.

Olive oil may solidify in the fridge; let sit at room temperature for 10–15 minutes and shake before serving.

Freshly grated parmesan provides the best flavor and texture.

Adjust honey for sweetness or vinegar for extra tang.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Dressing
• Method: Blended
• Cuisine: American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 136
• Sugar: 1.1 g
• Sodium: 217.5 mg
• Fat: 13.6 g
• Saturated Fat: 2.6 g
• Unsaturated Fat: 10.7 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0.3 g
• Protein: 2.7 g
• Cholesterol: 4.8 mg