This easy Red Wine Vinaigrette is a salad essential that's super easy to make and so delicious! It's the perfect dressing for almost any salad and so much tastier than store bought!
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Ginnie's Take
There are some basic recipes that are just super helpful to know. You know what I mean; the ones that make throwing dinner together a total snap! Red Wine Vinaigrette is one of those essential recipes, and you are going to love this recipe's bright, zippy flavors!
Why You'll Love This Recipe
- Scrumptious Flavor - This dressing is a classic for a reason! It has a wonderful tangy flavor, and it's the perfect way to perk up pretty much any salad.
- Easy to Prepare - This recipe uses simple ingredients, and it's ready in five minutes. It truly couldn't be easier to make, and you'll never reach for store bought again!
- Customizable - Once you know the standard proportions, it's also easy to customize with fresh herbs, garlic, shallots, and more. You can even make it creamy.
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Ingredients
This recipe uses simple ingredients you probably already have in your pantry. Here's what you'll need:
- Vinegar - As you might have guessed, this recipe uses red wine vinegar. It's made from fermented wine, and it has a sharp, tangy flavor. I used an inexpensive, easy-to-find vinegar and it works great here, but you can certainly go with a fancier option if you wish!
- Olive Oil - Using a high quality extra virgin olive oil for this recipe is also important. The oil balances the tart vinegar while adding a fruity, peppery flavor.
- Mustard - Zesty dijon mustard adds tons of flavor to this classic recipe! It also serves as an emulsifier, helping to stabilize the dressing and slowing the separation of the oil and vinegar. I used Grey Poupon, but Maille is also a great option.
- Salt and Pepper - For best results, use kosher salt and fresh cracked pepper.
This Red Wine Vinegar Dressing is naturally vegetarian, vegan, dairy free, and gluten free ... which means everyone at your table can enjoy it! (Of course, if you have an allergy always make sure to choose products specifically labeled as GF to avoid cross contamination.)
You'll Also Need
My favorite way to make vinaigrette is to shake everything together in a covered jar. Mason jars work great for this, because you can prepare and store the dressing in the same container (less cleanup). However, you can also assemble it in a small bowl with a whisk or a small fork.
How to Make Red Wine Vinaigrette
This classic Oil and Vinegar Dressing couldn't be easier to prepare! You'll find a detailed recipe card below, but here's an overview of the steps:
- Grab a bowl or jar. Then add all your ingredients: extra virgin olive oil, red wine vinegar, dijon mustard, salt, and pepper.
- Shake or whisk to combine. If you're using a jar, put the lid on and shake until everything is mixed together. Otherwise, use a whisk to combine the ingredients. Shaking (or whisking) emulsifies the oil and vinegar, two ingredients that normally don't mix, to create a thicker, creamier texture. After you've combined the ingredients, taste the dressing, then adjust the seasoning with additional salt and pepper, if needed.
And that's all there is to it ... your homemade Red Wine Vinaigrette is ready to use. Wasn't that simple? This is one of these must have recipes that's so useful and easy to make that you'll want to keep it in your back pocket!
Variations
Once you've mastered this basic Vinaigrette recipe don't be afraid to experiment. Here are some ideas to inspire you:
- Vinegar - Swap the red wine vinegar for white wine, apple cider, balsamic, or sherry vinegar. Lemon juice can also be used.
- Mustard - Replace the dijon with whole grain mustard, like Maille Old Style Mustard.
- Shallot - Add a finely diced shallot. If you have a little extra time, let the shallot sit in the vinegar for at least 15 minutes before adding the other ingredients. This will pickle it a bit.
- Herbs - Whisk in some fresh or dried herbs, such as basil, parsley, chives, thyme, oregano, tarragon, even crushed red pepper flakes. If you do use dried herbs, set the dressing aside for a while before using it so they can soften up.
- Garlic - Add a clove of minced garlic. You could also use garlic powder for a subtler flavor.
- Sweetener - Mix in a tablespoon (or more) of honey or maple syrup for a Vinaigrette that's sweeter and less tart.
- Creamy - Stir in a little sour cream, yogurt, or mayonnaise.
How to Use
There are so many ways to use this versatile Red Wine Vinaigrette Dressing!
- Salads - We have to start with salads! Use it for my go-to Green Salad or on this veggie-packed Garden Salad, or substitute it for the dressing in one of my other salad recipes, like this yummy Chopped Salad or this tasty Spring Salad. You could also mix it with fresh veggies (try tomatoes, cucumbers, and onions) to make a vegetable salad, or toss it with cabbage to make a light coleslaw.
- Veggies - Spoon it over steamed, grilled, or roasted vegetables before serving. Or use it as a dip for fresh veggies (easiest appetizer ever!).
- Grains - Mix with couscous, quinoa, rice, or other grains to perk up their flavor ... perfect for serving alongside your dinner or for making a grain bowl.
- Sandwich - Drizzle over your next sandwich for an added flavor boost.
- Beans - Toss with a few cans of beans (drained and rinsed) and some fresh herbs to make a simple bean salad.
- Pasta - Combine with cold pasta and fresh veggies to create a scrumptious pasta salad.
- Marinade - Use the dressing as a easy-to-throw-together marinade.
Storage
Leftover Vinaigrette can be stored in an airtight container in your refrigerator for up to a week. Shake well before using. If the olive oil solidifies in your fridge, let it sit at room temperature for about half an hour before using.
Related Recipes
If you love a classic dressing, try my French Vinaigrette (it's so good). And you'll love my other salad dressings and toppings, too:
- Love lemony flavors? Check out my Lemon Olive Oil Dressing (a Hello Little Home reader's fave!) and Honey Lemon Dressing recipes.
- If you like a sweet-savory combo, you won't be able to resist by Maple Vinaigrette and Pumpkin Seed Salad Dressing!
- Craving something creamy? Then you're going to love this flavorful Sour Cream Salad Dressing.
- If you're looking for a unique recipe, try my Pesto Salad Dressing and Tahini Dressing recipes. They're surprisingly versatile!
- Love a crunchy topper? Then these Homemade Croutons and Sourdough Croutons are for you!
You can check out my other sauce and salad recipes, too!
Frequently Asked Questions (FAQs)
Need more info? Checked out these frequently asked questions about this recipe:
Vinaigrette is a type of salad dressing that's made with oil, acid (typically vinegar or lemon juice), and other seasonings (such as salt, pepper, mustard, herbs, and more).
Red wine vinegar is a type of vinegar that's made from fermented wine. It is one of the ingredients used to make Red Wine Vinaigrette, which is a type of salad dressing.
Salad dressing is a sauce that is served on, or tossed with, greens. Its base can be a cream or an oil, like mayonnaise, heavy cream, or yogurt. A vinaigrette is a type of salad dressing that's made from oil and acid (such as vinegar or lemon juice).
The standard ratio for vinaigrette is 3:1, or 3 parts oil to 1 part acid (vinegar, lemon juice, etc.). However, these proportions are a guideline, and you can play around with them to suit your own tastes.
Red Wine Vinaigrette is a healthier choice for salads when compared to creamy dressings. It is made with oil, so you'll want to enjoy it in moderation, of course!
Red Wine Vinaigrette
Ingredients
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
Equipment
Instructions
- Add olive oil, vinegar, mustard, salt, and pepper to a jar (or bowl).
- Cover jar and shake vigorously until ingredients are combined (or whisk together if using a bowl).
- Taste dressing, then adjust seasoning with additional salt and pepper, if desired.
- Use immediately or store in your refrigerator for up to 5 days. Enjoy!
Notes
Nutrition
