Ken’s Italian Dressing Recipe (Copycat)

I’ve always loved vinaigrette-style salad dressings, and Ken’s Italian Dressing has stayed at the top of my list for years. The balance of oil, tang, and herbs feels just right.

I grew up seeing that bottle at many tables, and the flavor always felt familiar and steady.

Ken’s Italian Dressing began at Ken’s Steak House back in 1941. Guests liked the dressing so much that it was sold in bottles by 1958.

Demand kept growing, and today Ken’s ranks as the top 3 salad dressing maker in the United States.

As a die-hard fan of Ken’s Italian Dressing, I decided to recreate its nostalgic flavor. I wanted the same taste without a store run.

Now with this copycat Ken’s Italian Dressing Recipe, you can enjoy your favorite Dressing anytime, using ingredients you already have at home.

This dressing tastes just like the bottled Ken’s Italian Dressing you find in stores, but it’s homemade, simple, and fresh.

What Makes Ken’s Italian Dressing Taste Different

The Herb Blend: Ken’s uses a mix of oregano, basil, and parsley. This combo creates a classic Italian flavor that tastes fresh and well-rounded every time.

The Vinegar Base: Red or white wine vinegar gives the dressing a bright, lively flavor that makes salads taste fresh.

A Touch of Sweetness: A small amount of sweetener softens the sharp taste of the vinegar without making the dressing too sweet.

Garlic and Mustard: Garlic adds flavor, and Dijon mustard helps the ingredients mix together smoothly.

Quality Olive Oil: Good olive oil makes the dressing smooth and creamy. It spreads evenly over greens and carries all the herb flavors nicely.

Differences Between Ken’s Italian Dressing Varieties

Original – The classic Italian dressing has a smooth, slightly sour flavor with a balanced oil-to-vinegar ratio. It’s light, herby, and a little sweet, perfect for everyday salads.

Zesty – This version has more spice with red pepper and garlic. The vinegar taste is a bit stronger, and it has a brighter, sharper flavor than the Original.

Golden – Sweeter and milder, Golden uses more oil than vinegar. It’s smooth, lightly herbed, and great for those who prefer a softer, less sharp dressing.

Northern Italian – Richer and more full of flavor, it has more herbs and a thicker texture. It balances slightly sour vinegar with a deep, well-seasoned taste for a more special feel.

Ken’s Italian Dressing Ingredients

Oils & Zesty Ingredients:

• ¼ cup (60 ml) Extra-Virgin Olive Oil: This is the base of the dressing. Use a good-quality extra-virgin olive oil for the best flavor. Use avocado oil or light olive oil as an alternative.
• 2 tablespoons (30 ml) White or Red Wine Vinegar: This adds the classic tangy, sharp kick. Red wine vinegar gives a bolder flavor; white wine vinegar is milder and slightly sweeter. Use apple cider vinegar or rice vinegar for a gentler version.
• 2 tablespoons (30 ml) Fresh Lemon Juice: Brightens the dressing and adds a clean, citrusy note. Fresh-squeezed is best for vibrant flavor. Bottled lemon juice can be used if needed.
• 1 teaspoon Fresh Grated Lemon Zest: Adds an extra burst of lemon flavor without more liquid. Lemon extract can be used sparingly as an alternative.

Herbs & Seasonings:

• 1 Garlic Clove, Finely Minced or Grated: Gives the dressing a savory, pungent depth. ¼ teaspoon garlic powder works if fresh garlic isn’t available.
• 1 teaspoon Dijon Mustard: Acts as an emulsifier and adds a subtle tangy note. Yellow mustard or whole grain mustard can be used as options.
• 1 tablespoon Capers, Drained and Minced: Adds a salty, tangy punch. Finely minced green olives or a splash of pickle brine can be used instead.
• 1 teaspoon Maple Syrup or Honey: Balances the acidity. Agave nectar or a pinch of sugar are suitable alternatives.
• 1 teaspoon Dried Oregano or 1 tablespoon Chopped Fresh Oregano: Key herb in Italian-style dressings. Italian seasoning blend can be used instead.
• 1 teaspoon Dried Basil or 1 tablespoon Chopped Fresh Basil: Adds a sweet, slightly peppery flavor. Fresh or dried thyme works as a mild alternative.
• 1 tablespoon Finely Chopped Fresh Parsley or 1 teaspoon Dried Parsley: Adds color and freshness. Fresh chives can be used as a substitute.
• 1 teaspoon Chopped Fresh Thyme or ¼ teaspoon Dried Thyme: Adds a floral, earthy note. A pinch of rosemary can be used if needed.
• ¼ teaspoon Fine Sea Salt, Plus More to Taste: Brings flavors together. Kosher salt can be used; slightly more is recommended.
• ½ teaspoon Fresh Ground Black Pepper: Adds gentle heat. White pepper can be used for a milder option.
• Pinch of Crushed Red Pepper Flakes (Optional): Adds a small kick. Cayenne pepper works as an alternative.

Optional Additions:

• 2 tablespoons Finely Grated Parmesan or Romano Cheese (Optional): Adds creamy, savory richness. Nutritional yeast can be used for a dairy-free option.

Kitchen Essentials for This Recipe

1. Medium mixing bowl — Holds all ingredients comfortably
2. Whisk — Blends oil and vinegar smoothly
3. Microplane or fine grater — For zesting lemon and grating garlic
4. Measuring cups — Accurate liquid measurements
5. Measuring spoons — Precise herb and spice amounts
6. Cutting board — For chopping fresh herbs and capers
7. Sharp knife — Minces garlic and herbs finely
8. Mason jar or airtight container — For storing leftovers
9. Citrus juicer (optional) — Squeezes lemon juice easily

How to Make Ken’s Italian Dressing at Home

Step 1 | Zest and Juice the Lemon

First zest a fresh lemon. Use a microplane or fine grater and scrape the yellow skin gently until you have about 1 teaspoon of zest. Add the zest to a medium mixing bowl. Then cut the lemon in half and squeeze out 2 tablespoons of fresh juice. Add the juice to the bowl.

Step 2 | Add the Vinegar

Pour 2 tablespoons of red or white wine vinegar into the bowl with the lemon juice. Red wine vinegar gives a bolder taste, while white wine vinegar is slightly milder.

Step 3 | Grate the Garlic

Take one small garlic clove and grate it directly into the bowl using a microplane. Grating the garlic allows it to melt into the dressing and spread flavor evenly. If a microplane isn’t available, mince the garlic as finely as possible.

Step 4 | Add Mustard, Capers, and Sweetener

Add 1 teaspoon of Dijon mustard to the bowl. Next, drain and finely mince 1 tablespoon of capers, then add them in. Pour in 1 teaspoon of maple syrup or honey to balance the acidity.

Step 5 | Add the Herbs

Add 1 teaspoon dried oregano and 1 teaspoon dried basil directly to the bowl. Then add 1 tablespoon of finely chopped fresh parsley and 1 teaspoon of fresh thyme leaves. Strip the thyme from its stems before chopping. Add ¼ teaspoon of fine sea salt, ½ teaspoon of fresh ground black pepper, and a pinch of crushed red pepper flakes if desired.

Step 6 | Add Optional Parmesan

If using Parmesan or Romano cheese, grate 2 tablespoons finely and add it to the bowl. It melts into the dressing and gives it a slightly creamy, savory finish.

Step 7 | Whisk in the Olive Oil & Taste

Measure out ¼ cup of extra-virgin olive oil. Slowly pour it into the bowl while whisking constantly. Adding it in a slow, steady stream while whisking helps the oil blend smoothly with the vinegar and lemon juice.

Give the dressing a taste. Add a little more salt, pepper, or lemon juice as needed. Everyone’s palate is different, so trust your taste buds and tweak it to your liking.

Step 8 | Use or Store

Use the homemade Ken’s Italian Dressing Recipe right away over a salad. For the best flavor, let it sit for 10–15 minutes.

Chef Tips + Notes

• Let It Rest: Let the dressing sit for at least 10–15 minutes before using. This allows the dried herbs to rehydrate and the flavors to fully develop.
• Shake Before Each Use: Oil and vinegar naturally separate. Always shake or whisk the dressing well before pouring it over a salad or using it as a marinade.
• Use Fresh Herbs: Fresh herbs brighten the dressing significantly. Use them in place of dried when they’re available for a more vivid, aromatic result.
• Add Cheese Just Before Serving: If using Parmesan, it’s best added fresh each time. Cheese can change texture in the fridge and affect the consistency of stored dressing.
• Balance Is Everything: If the dressing tastes too sharp, add a tiny bit more sweetener. If it tastes flat, add a squeeze of lemon. Adjust in small amounts.

5 Ways to Enjoy This Dressing

1. Grilled Chicken Marinade: Coat chicken in the dressing for 30 minutes before grilling. It tenderizes the meat and adds bold Italian flavor.

2. Pasta Salad Toss: Toss cooled pasta with this dressing, olives, and cherry tomatoes.

3. Roasted Veggie Drizzle: Drizzle it over roasted zucchini, bell peppers, or mushrooms. The herbs and olive oil enhance the natural sweetness of the roasted vegetables beautifully.

4. Sandwich and Wrap Spread: Brush it on a sub roll or drizzle inside a wrap before layering ingredients.

5. Dipping Sauce for Bread: Pour a little into a small dish and use it as a dipping sauce for crusty Italian bread.

Recommended Dressing Amounts for Different Bowl Sizes

Getting the right amount of dressing makes all the difference in your salad. Too much drowns out the greens, but too little leaves things dry and boring. Here’s how to measure for different serving sizes and bowl types.

Small Individual Bowl – 2 cups greens need 1–2 tablespoons of dressing to lightly coat without overpowering.

Medium Bowl – 4 cups greens take 2–4 tablespoons, ensuring each leaf is evenly dressed and flavorful.

Large Serving Bowl – 8 cups greens require ¼–½ cup dressing, allowing balanced flavor across the salad.

Family-Size Bowl – 12–16 cups greens need ½–¾ cup dressing. For 4 people, ½ cup; 8 people, 1 cup; 12 people, 1½ cups.

Storage Guide

Keep your homemade Ken’s Italian Dressing in a sealed glass jar or container in the refrigerator. It will stay fresh and tasty for up to 1 week. Because it has fresh garlic and herbs, it won’t last as long as store-bought versions.

If the smell becomes off, sour, or unpleasant in any way, discard it immediately.

Ken’s Italian Dressing Recipe FAQs

1. What is the difference between Italian dressing and vinaigrette?

Italian dressing is a vinaigrette-style dressing with herbs, garlic, and seasonings. Vinaigrettes are typically just oil, vinegar, and optional mustard or honey.

2. Can I substitute Italian seasoning for fresh herbs?

Yes. Use 1 tsp dried Italian seasoning for each tablespoon of fresh herbs. Fresh herbs provide brighter, fresher flavor.

3. Is Ken’s Italian dressing made with real herbs?

Yes. Both the original and homemade versions use real herbs like oregano, basil, parsley, and thyme for authentic flavor.

Is Ken’s Italian dressing good for baking or grilling chicken?

Yes. It adds moisture and flavor when used as a marinade before cooking, and it helps brown the meat without overpowering it.

4. Does Ken’s Italian dressing burn easily when cooked?

No. Because it contains oil and vinegar, it’s safe for low to medium heat, but avoid high flames to prevent burning.

This Ken’s Italian Dressing Recipe brings authentic, herby flavor to salads and marinades. Focus on fresh herbs, balanced Sharpness and proper seasoning for best results.

Whisk well so all the flavors blend together, and it delivers the classic Italian taste every time.