Red wine vinaigrette is probably the dressing I make the most. It’s tangy, flavorful, incredibly easy, and requires just a few pantry staples. Once I started preparing it from scratch, I stopped buying the store-bought dressings altogether. It takes just minutes to shake up a quick batch for salads, veggies, or any meal that needs a little extra flavor. An easy recipe with minimal prep time, it’s so tasty and comes together with hardly any effort.
Ingredient Highlight: Red Wine Vinegar
Red wine vinegar is the star of this homemade salad dressing, and for good reason. It adds the perfect balance of acidity and depth, making even the simplest ingredients taste brighter and more flavorful.
Here’s why red wine vinegar is not only a must-have in this dressing but also a staple ingredient in my kitchen:
- Naturally tangy and robust – It has a bolder flavor than white vinegar, which makes it ideal for salad dressings and marinades.
- Rich in antioxidants – Made from fermented red wine, red wine vinegar contains compounds like resveratrol, which may support heart health.
- Versatile – I use red wine vinegar for everything from vinaigrettes and pickling to brightening up cooked dishes.
- Balances heaviness – The sharpness of the acidity cuts through the rich olive oil in dressings, creating a classic light and tangy vinaigrette flavor.
Red wine vinegar is a simple ingredient that goes a long way. Once it’s added to the dressing, it does most of the heavy lifting flavor-wise. If you don’t have it, you can also make a delicious salad dressing recipe by substituting apple cider vinegar or white wine vinegar. Or replace the red wine vinegar with balsamic vinegar to make a simple balsamic vinaigrette.
Use A Jar Instead Of A Bowl
I’m all about keeping dishes to a minimum. So, more often than not, I skip using a bowl and a whisk and simply add all the ingredients to a jar with a tight-fitting lid. Then, I just give the mixture a good shake to combine the ingredients and store my dressing as is.
My Favorite Ways To Use Red Wine Vinaigrette
The most obvious way to use this naturally gluten-free dressing is over salads like my 5-minute salmon salad, a Greek salad, many summer salads, or my zesty Italian pasta salad. It also works well as a condiment with main courses such as my Mediterranean chopped salad with chicken or Greek chicken meatballs bowls. It’s also great as a marinade for chicken, shrimp, roasted vegetables, or even feta cheese cubes. My kids enjoy it as a dip for fresh veggie sticks, too.
When using this dressing for different recipes, I sometimes switch up the flavor a bit by adding extra ingredients such as an extra tsp of lemon juice, fresh herbs or dried herbs, extra minced garlic or shallot, shredded Parmesan cheese, garlic powder, or Italian seasoning. I find that with just a few tweaks, it can taste like an entirely new recipe.
Storage Instructions
Some people store vinaigrette dressing at room temperature, but I feel much better keeping it in an airtight container or a mason jar in the fridge. I find it stays fresh for up to 2 weeks. When I’m ready to use it, I give the mixture a quick shake or stir to make sure all the ingredients are still emulsified, and it tastes as good as new.
I don’t recommend freezing this recipe. The oil and vinegar separate once thawed, and the dressing changes in taste and texture.
Frequently Asked Questions
Yes, red wine vinegar is fermented red wine that turns into vinegar. Meanwhile, red wine vinaigrette is a red wine vinegar dressing that combines red wine vinegar with other ingredients, most often as oil, honey (or maple syrup), and seasonings.
Most vinaigrette recipes have a ratio of three parts oil to one part vinegar or another acid like lemon juice or mustard (3:1). I prefer a ratio of one part oil to one part acid (2:1) for slightly tangier flavor.
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Red Wine Vinaigrette
This simple homemade red wine vinaigrette recipe is one you’ll turn to often. Use it as a dressing, dip, or marinade for everything from green salads to grain bowls and veggie sticks, adding sweet and tangy flavor to any recipe.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure honey
- 1 garlic clove, minced (1 teaspoon)
- ¼ teaspoon fine salt
- ¼ teaspoon dried oregano
- ⅛ teaspoon black pepper
Instructions
- To a small bowl or a jar with a tight-fitting lid, add the ¼ cup olive oil, vinegar, mustard, honey, minced clove garlic, the salt, oregano, and fresh ground black pepper. Whisk or shake well to combine.
- Store, covered, in the refrigerator for up to 2 weeks. Whisk or shake again before serving or adding to a salad.
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Notes
For vegan, use maple syrup in place of the honey.
Nutrition Information
- Serving Size: 1 tablespoon
- Calories: 69
- Fat: 7 g
- (Sat Fat: 1 g)
- Sodium: 99 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 0 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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