This classic Red Wine Vinaigrette recipe is super versatile, it only takes a few minutes to whip up, and it always tastes SO delicious!
As many of you may have noticed over the years, there seems to be a bit of a trend with many of the salad (and pasta salad!) recipes here on the blog:
SO many of them are tossed with a red wine vinaigrette.
What can I say? It’s one of my all-time favorite dressings! It’s ultra quick and easy to whip up. It’s made with ingredients I always have on hand. It’s wildly versatile, and compliments nearly any kind of salad. And it’s consistently so freaking delicious.
Seriously, this is one of those classic recipes in life that I recommend every cook memorize so that you can always have it in your back pocket. And I’m pretty certain that your salads will be all the more delicious for it.
To make the vinaigrette, simply whisk all of your ingredients together in a bowl until combined. Or — my favorite method — add the ingredients to a mason jar, then cover and give everything a good shake-shake-shake until combined.
I love this classic recipe. But there are endless ways you could also customize it, such as:
- adding in a tablespoon or two of mayo or Greek yogurt to make it creamy
- adding in extra lemon juice to make it really tangy
- adding in some tahini to give it a Mediterranean twist
- adding in some Parmesan, to make it extra cheesy
- swap out the Italian seasoning for chopped fresh herbs, or a different dried seasoning blend
- etc.
I recommend it on:
- nearly any green salad (such as my Family’s Favorite Salad, Chicken, Bacon & Avocado Salad, or this Arugula Salad with Parmesan and Lemon)
- pasta salads (such as my Mediterranean Pasta Salad, Rainbow Antipasto Pasta Salad, or this Lemony Artichoke Pasta Salad)
- panzanellas (such as my Summer Panzanella)
- as a marinade for grilled chicken, steak, pork or shrimp
- as a sauce to toss with roasted vegetables
Really, you hardly can go wrong with a classic red wine vinaigrette. So here’s my favorite recipe for how to make it!
Red Wine Vinaigrette
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
Instructions
- Whisk all ingredients together in a small bowl (or shake together in a sealed jar) until emulsified.
- Serve immediately or refrigerate in a sealed container for up to 2 weeks.
Notes
Did you make this?Let me know how it turned out in the comments below!
Delicious!
Yum!
Hi, just trying this recipe for the first time.
Since my ex-wife did ALL the cooking(lucky guy I know)
The only problem was, I didn’t learn a damn thing!
Plus, she wouldn’t teach me when I asked! Any guess why were divorced?
Married 10 years…together for 17! YIKES!
So yummy! Used over a Greek salad with romaine, cucumber, red onion, chickpeas, tomatoes and feta. I halved the amount of dijon because I didn’t want the mustard flavor to overpower and it was a perfect accompaniment. Thanks for another great, fresh, healthy recipe!
Very good but wont make again. After 2 days in the fridge it turned solid. Hard to use it when its solid.
That’s going to happen when you use EVOO, Simply set it on the counter while you prepare your meal, it will quickly return to a liquid state. Hope this helps. If hardening is a big problem then may I suggest using a blended olive oil ? They don’t tend to harden.
How many calories without mayo and honey?
This recipe is delicious and simple to make. I used dried oregano and added honey for sweeter taste. So tasty and light!
I didn’t have dijon mustard so I used 1 teaspoon of dry mustard and it came out delish.
This is my FAVORITE salad dressing. It is perfectly sweet and tangy at the same time. I love, love, love it!
this is the best dressing ever I would definitely make again! definitely 5 stars I would do more if I could!!!!