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Tangy zest meets a hint of sweetness in this homemade red wine vinaigrette. And I can’t wait to drizzle it over everything .

I’m talking salads, quinoa, meat, and more.

Made with just a few pantry staples, it’s cost-effective without sacrificing your palate.

Trust me, you will not regret making red wine vinaigrette at home!

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Red Wine Vinaigrette Ingredients

In my opinion, it’s not a salad without a dressing. And as much as I love Caesar, I’ve been on a real vinaigrette kick lately.

Luckily, they’re super easy to whip up. Here’s what you’ll need:

  • Olive Oil: High-quality extra virgin olive oil is vital to this recipe.

  • Red Wine Vinegar: It’s not a vinaigrette without it! Use good-quality vinegar for maximum flavor.

  • Garlic: The recipe calls for 1-2 cloves, but use as much as you like.

  • Dijon Mustard: It helps emulsify the mixture, plus it adds a delicious tanginess.

  • Seasonings: Dried oregano, salt, and pepper round out the dressing. Feel free to use Italian seasoning instead of oregano.

  • Honey: To balance the acidic bite of the vinegar. (I don’t recommend sugar as it won’t dissolve properly.)

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How To Make Red Wine Vinaigrette

Ready to find out how easy it is to make restaurant-quality salad dressing at home?

You’ve got two options:

  1. WHISK. Combine all the ingredients in a bowl and whisk until fully emulsified. 2. SHAKE. Add everything to a mason jar and shake until well blended.

Variations

The great thing about making vinaigrette at home is controlling the taste.

So, here are a few easy variations you might want to try:

  • Make it your own. Play around with the measurements, add fresh herbs, use maple syrup- whatever you like!

  • Add some cheese. You’ll never go wrong with grated Parmesan. But since it’s salty, you might want to reduce or omit the salt in the recipe.

  • Make it creamy . Whisk in some Greek Yogurt for a creamy variation.

  • Add a little bit of spice. Red pepper flakes, chili oil, and cayenne work wonders in this dressing.

  • Turn it into a balsamic vinaigrette . Swap the red wine vinegar for balsamic vinegar.

  • Try it with tahini! This delicious sesame paste adds nuttiness and umami to the dressing.

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How to Use Red Wine Vinaigrette

Red wine vinaigrette is super versatile! Here are some of my favorite ways to use it:

  • Use it on salads (obviously) . It’s delicious over these microgreens recipes . Or you can add it to any of these green salad recipes .

  • Drizzle it over roasted vegetables . Red wine vinaigrette adds the perfect zing to roasted potatoes, zucchini, cabbage, onions, and more.

  • As a marinade . This vinaigrette is a fantastic marinade for chicken , beef, or fish. It adds flavor and tenderizes the protein.

  • On pasta salads! Substitute red wine vinaigrette for the dressing on this Greek pasta salad , or maybe add a splash to your next batch of potato salad.

How to Store

Store your red wine vinaigrette in an airtight container in the fridge for up to 1 week.

The oil may separate and/or solidify in the fridge, but this is no problem!

Just let it sit on the counter until it reaches room temperature, the give it a shake.

More Homemade Vinaigrettes You’ll Love

Lemon Vinaigrette Dijon Vinaigrette Strawberry Vinaigrette Raspberry Vinaigrette White Balsamic Vinaigrette

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Red Wine Vinaigrette

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Tangy zest meets a hint of sweetness in this quick and easy homemade red wine vinaigrette. And I can’t wait to drizzle it over everything.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 -2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon honey or sugar (optional)

Instructions

  • Method 1 : In a large bowl, whisk the olive oil, red wine vinegar, garlic, mustard, oregano, salt, pepper, and honey (if using) until smooth.
  • Method 2 : Add the ingredients to a mason jar, secure the lid, and shake until well blended.
  • Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Enjoy!

Notes

  • Separation may occur. If the oil and vinegar separate while in storage, give it a whisk/shake to combine.
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