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Homemade Italian Dressing Mix {Good Seasons Copycat}

Easy homemade Italian dressing mix (can be using for dressing or meat marinade) with pantry friendly ingredients.

Course Salad, Salad Dressing
Cuisine Italian
Keyword Italian Dressing
Prep Time 5 minutes
Total Time 5 minutes
Author Heather @ thecookstreat.com

Ingredients

Italian Dressing Mix:

  • 2 tablespoons oregano
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon basil
  • ¼ teaspoon thyme
  • ¼ teaspoon celery seed

Italian Dressing:

  • 2 tablespoons Italian dressing mix
  • ¼ cup vinegar see note
  • 2 tablespoons water
  • ⅔ cup oil see note

Italian meat marinade:

  • 2 tablespoons Italian dressing mix
  • 2 tablespoons vinegar see note
  • 1 tablespoon water
  • ⅓ cup oil see note

Instructions

For Italian dressing mix:

  1. Mix together oregano, salt, garlic powder, onion powder, sugar, parsley, pepper, basil, thyme, and celery seed in a small container with an airtight lid (I use a small mason jar).

  2. Two tablespoons of mix equals 1 envelope dry Italian salad dressing. Store in a cool, dark place for up to 3 months. 

For Italian dressing (makes a little more than a cup--easily halved)

  1. In a small container with an airtight lid combine Italian dressing mix, vinegar, and water. Tighten lid and shake vigorously until well blended.

  2. Add oil and shake again until blended.

  3. Store in airtight container in the refrigerator up to 4 weeks. Ingredients in dressing will separate when refrigerated, especially if prepared with olive oil. For best results, let dressing stand at room temperature for 1 hour and then shake just before using.

For Italian meat marinade (makes a little more than a half cup):

  1. In a small container with an airtight lid combine Italian dressing mix, vinegar, and water. Tighten lid and shake vigorously until well blended.

  2. Add oil and shake again until blended.

  3. Pour over 2 to 3 pounds of thin cut meat in zip lock freezer bag, refrigerate, and let marinate for 8 to 24 hours (see note for cooking instructions).

Recipe Notes

1. For the vinegar I normally use either distilled white or white wine vinegar. Red wine or apple cider vinegar should work too, but may give a slightly different color and flavor.

2. You can use any oil that is liquid at room temperature. I normally use avocado or olive oil.

3. This meat marinade will work for well chicken, beef, or pork.

4. Cooking instructions for thin cut chicken breasts which can be applied to other meats, keeping in mind that cooking times will vary.

To Grill Chicken: Preheat grill to medium or medium high. Arrange chicken on grill in a single layer and cook for about 5-6 minutes per side or until lightly browned and instant read thermometer registers 165 degrees F in the thickest part of the breast. For additional flavor, reserve some marinade to baste chicken with after flipping to second side.

To Broil Chicken: Preheat broiler to high. Adjust rack so chicken will be about 4 to 5 inches from the broiler. Arrange chicken on a broiler pan in a single layer and cook for about 5-6 minutes per side or until lightly browned and instant read thermometer registers 165 degrees F in the thickest part of the breast. For additional flavor, reserve some marinade to baste chicken with after flipping to second side.

To Cook Chicken in a Skillet: In a large, 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat until hot and rippling. Add the chicken in a single layer (you may need to do separate batches) and cook for 4-5 minutes on each side or until lightly browned and instant read thermometer registers 165 degrees F in the thickest part of the breast.