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!
Is this the original recipe? Some ingredients seem to be missing from the original post ie. oregano, honey, etc. and the measurements are different too
This has become my go-to dressing and marinade for pot-luck dishes. Compliments every time! Thanks for a great recipe!
Agree – This is a highly versatile dressing and a true classic.
Can you provide what type of bottle is shown in the picture? Or one you recommend? Thanks
This is amazing, just does not have the same color as the pics, anyone know why?
If you’re from Texas you’ll understand… this recipe is a comforting bowl of pasta with P Terry chicken burger meatballs on top.
Exceeded expectations. I added the lemon juice. So good !
I can’t say that this dressing tastes like red wine vinaigrette, but it is delicious. I would make it again.
I cook a lot, and all the way through I was tasting and thinking “can I fix that.” To my surprise I added a T of sugar, being out of honey, and it was great! I’ll never buy a bottle of this in the store again!
Just made this and am letting it chill u til dinner, but the taste I had before putting it in the fridge was amazing. Can’t wait until dinner.
Delish!! The best I have ever made. Crazy good. If I use dry mustard can I leave it out on counter?