I like to call this 5-minute red wine vinaigrette recipe a culinary chameleon – it goes with everything! It’s flavorful, easy to make, and only requires a few basic kitchen clips. Pour this Red Wine Vinegar Salad Dressing over your favorite salad combo and be amazed!
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Why we love this Red Wine Vinaigrette recipe
It’s no secret that we love making homemade salad dressings! And while we’ve shared dozens of easy-to-prepare, simple yet delicious dressings, this Red Wine Vinaigrette might be one of our favorites!
This Red Wine Vinegar Dressing not only tastes amazing but is so easy to make. This recipe only requires 6 simple ingredients, most of which you probably already have on hand, and takes just 5 minutes to put together. It can not get easier.
So next time you want to spice up that salad or bowl of bitter greens, grab this easy recipe and whip up this homemade vinaigrette—your taste buds will thank you later!
Recipe Highlights
- Classic French vinaigrette combination
- The perfect balance of light and tart vinegar and oil – but not too acidic!
- It’s a culinary chameleon: it pairs beautifully with a variety of salad ingredients
- Great for meal prep – lasts all week in the fridge
More favorite vinaigrettes
main ingredients
- red wine vinegar: A staple in most Mediterranean dishes, red wine vinegar has a distinct sharp and tangy flavor that balances the rich, spicy notes of the EVOO in this dressing. Feel free to use white wine vinegar or apple cider vinegar if you don’t have red wine vinegar on hand.
- Extra Virgin Olive Oil: The highest quality and most flavorful type of olive oil – this oil is cold pressed and never made with heat or added chemicals. Rich in flavor, we used a higher percentage of oil for this dressing.
- shallot: A classic component of French vinaigrettes, shallots bring leek flavor to the mix of bold dressing flavors.
- Dijon mustard: Adds a subtle spiciness that helps enhance the savory nuances of this dressing. Mustard also contains a naturally occurring emulsifier called lecithin. This remedy helps the oil and vinegar stay in temporary suspension longer.
Here’s how to make this easy Red Wine Vinegar Salad Dressing recipe
Step 1: Mix the ingredients together
In a medium mixing bowl, whisk together the shallot, vinegar, Dijon, salt, and pepper until the Dijon is completely broken up and fully mixed into the liquids.
Step 2: Stir in the oil
Gradually pour in oil in a slow and steady stream, stirring constantly to emulsify the dressing. Drizzle over salad or vegetables and enjoy!
frequently asked Questions And expert tips for this recipe
Store leftover dressing in an airtight container like a mason jar and refrigerate for up to a week. Whisk to enjoy before use.
Red wine vinegar is fermented red wine. Characterized by its distinctly pungent and tangy, but slightly sweet flavor, red wine vinegar is a staple in a wide variety of dishes. This vinegar is most commonly used in Mediterranean dishes, but is also used in pickling and in marinades, gazpachos, and vinaigrettes.
A vinaigrette is a simple oil and vinegar dressing flavored with either salt or spices. This simple blend can instantly add powerful richness to anything poured over it. And while it’s typically used as a salad dressing, a vinaigrette can also double as a delicious marinade.
What is the best ratio of red wine vinegar to oil?
A classic French oil and vinegar vinaigrette is a 3:1 oil to vinegar ratio. This recipe is more like 5:1 but can be adjusted to taste preferences. I find that if I use less oil I want to add a little honey or sugar to balance the acidity.
According to my cookery school textbook While cooking, “The best way to determine the right oil to vinegar ratio is to taste the dressing, preferably on the food it will dress.”
I agree! So my advice is, once you’ve mixed the dressing, take some of your greens and lightly dip them in the dressing. If it needs a little more vinegar, drizzle in a little and whisk well or adjust to your taste preferences.
Note that salt and vinegar are inextricably linked and balance each other out. As you increase the amount of vinegar, be careful to keep the salt balanced.
Ways to Use Red Wine Vinaigrette Dressing
Plan to use 2 tablespoons for every two to four cups of greens, depending on how much dressing you prefer.
Variations to try
- Swap 1 finely chopped garlic clove for the shallot
- Process in a blender so the emulsion lasts longer and the shallot is fully pulverized
- Add fresh herbs like dill, tarragon or a blend like fine herbs
- Add dried herbs like oregano or an Italian herb blend
More vinaigrette and salad dressing recipes
Thank you for reading! If you’re new here, you might want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes straight to your inbox. If you make this recipe, please come back and Leave a star rating and review. I’d love to hear what you think!
Have fun cooking! ~Kati
Press
Description
This 5-minute recipe is flavorful, easy to make, and only requires a few basic kitchen supplies. Pour this Homemade Red Wine Vinegar Salad Dressing over your favorite salad combo and be amazed!
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar or more to taste
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
2/3 cup Extra virgin olive oil
- In a medium mixing bowl, whisk together the shallot, vinegar, Dijon, salt, and pepper until the Dijon is completely broken up and incorporated into the liquids.
- Gradually whisk in the oil in a slow, steady stream, stirring constantly to emulsify the dressing.
- Drizzle over the salad or add the vegetables directly to the bowl. Use immediately or transfer to a jar and refrigerate for up to 1 week. Whip again before use.
Remarks
This recipe makes about 20 cups of loosely packed veggies, or less for a more generous salad.
Get ahead: To use a set chilled vinaigrette, place the jar in a bowl of warm tap water to bring to room temperature. You may need to replace the water once or twice to keep it warm enough. Once the dressing has melted, shake vigorously in the jar before pouring over the salad.
- Preparation time: 5 minutes
- Category: dressing
- Method: No chef
Nourishment
- Serving size: 7 servings, 2 tablespoons
- Calories: 203
- Sugar: 0 g
- Fat: 21 g
- Carbohydrates: 1g
- Fiber: 0 g
- Protein: 0 g
Keywords: Dressing, Red Wine Vinegar, Oil Red Wine Vinegar Dressing, Red Wine Vinaigrette
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.