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
This classic Red Wine Vinaigrette recipe is quick and easy to make, super versatile, and totally delicious! Feel free to customize it however you’d like, using the suggestions mentioned in the post above.
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, pressed or finely minced
2 teaspoons Dijon mustard
1 teaspoon dried Italian seasonings (or dried oregano*)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly-cracked black pepper
(optional: 1 tablespoon honey to sweeten, if desired)
Whisk all ingredients together in a small bowl until combined. (Or shake together in a sealed mason jar or bottle until combined.) Add in 1-2 tablespoons honey to taste, if you would like a sweeter dressing.
Serve immediately, or refrigerate in a sealed container for up to 2 weeks.
*Oregano is a slightly more versatile option here.
**The top photo pictures a double batch of this recipe.
Be sure to also check out my other favorite salad dressings!
I was looking for a fresh, new recipe for my family. Found this one and took a roll of the dice and ended up being the big winner! This dressing is VERY flavorful and sticks to the salad. You only need a couple of teaspoons on an average plate of side salad. It’s a refreshing, Italian-tasting vinaigrette. I did not add any honey as was suggested as an option, but might consider it for a summer salad. Definitely adding this one to the family favorites category.
I came across this dressing because I ran out of balsamic vinegar and needed to improvise. What a find! It’s now my new favourite and I have shared with friends who love it like I do. No need to add honey to this favorful dressing!
I would replace the honey w/ a bit of basil, this would add some sweetness and aroma. Also a touch of chilli and lime seasoning, maybe 1/4 teaspoon.
This is a very good simple recipe that can be made with staples on hand. I needed a red wine vinaigrette for a lovely Cobb Salad. After tasting, it was perfect but, the young ones might like something a bit more tame. I added about 1/4 cup mayonnaise and it did the trick, (plus, amped the volume a bit. Yay! Leftovers!). However, the dressing truly is great tasting as-is. I did not add sweetener to keep it Keto. Thanks for the recipe. I will keep this one handy!
Whoa! added another 1/2 teaspoon of honey and 1/2 teaspoonof salt …So fresh and tasty …Just great!
I absolutely loved this dressing for my favorite pasta salad! Perfect combination of ingredients. I did add about a tablespoon of lemon juice to give it more zip.
Easy and delicious ! Added 1/2 packet of Stevia to add a little sweetness.
Incredible! I’ve been buying the premade salads at the store and decided to do it myself. Could not find a red wine vinaigrette at the store so thought I’d try the first one I found on google.. wow I am beyond happy at how delicious this dressing is. I didn’t know how much I needed this in my life!! Will definitely be making again.. and again.. and again!
Turned out REALLY food. Perfect proportions, great flavor. The tip about letting it sit for 15-20 minutes was night and day flavor difference. Definitely adding this to the family stapes.
Wonderful and super easy recipe! I added a few splashes of extra red wine, and replaced the Dijon mustard for a 1:1 mix of mayo and spicy English mustard and it really worked well. As others have mentioned, it sticks to the lettuce well and only needs a little for a lot of yummy flavor.
This was amazing
this is the best dressing ever I would definitely make again! definitely 5 stars I would do more if I could!!!!
This is my FAVORITE salad dressing. It is perfectly sweet and tangy at the same time. I love, love, love it!
I didn’t have dijon mustard so I used 1 teaspoon of dry mustard and it came out delish.
This recipe is delicious and simple to make. I used dried oregano and added honey for sweeter taste. So tasty and light!
How many calories without mayo and honey?
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.
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!
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!
I make a lot of homemade dressings and this is by far the best red wine vinaigrette I’ve made. It’s so we’ll balanced and smooth. I halved the garlic just as a preference. I love being able to throw it together with ingredients most people have already. I used it for a salad of arugula, quinoa, roasted beets, apples, gorgonzola, and chopped almonds.
Dose your dressing look like the one pictured? Mine doesn’t come any way near to it. Trying to figure out why.
I’ve lost count how many times I’ve used this recipe- absolutely gorgeously tangy with a little bit of sweet to stop it being sharp ??
Dose your dressing look like the one pictured? Mine doesn’t come any way near to it. Trying to figure out why.
Can red wine + vinegar ever = ‘red wine vinegar’ ?
and thanks for this very practical idea!
No, vinegar made intentionally from red wine has properties that white vinegar does not. Essentially, you will not be very happy with the result. White vinegar has a metallic, bitter taste to it. Red wine vinegar is smoother and fruitier.
Grab some cheap burgundy, Gallo comes to mind (great for cooking, but not exactly a refreshing beverage IMHO) and buy apple cider vinegar with the “mother” which is the mass you see floating in the bottle of vinegar. Pour the wine into a large Mason jar, remove the cider from the bottle, carefully, so as to leave the mother. Pour the mother into the wine and put a cotton cloth over the opening of the Mason jar and replace the ring only. Set in a dark place and wait, and wait ad infinitum, ad nauseum. Okay, two weeks usually gets the buggies (wild yeasts, bacteria, the good kind etc) doing its magic. In three weeks you will have a bold, flavorful, fruity red wine vinegar that will knock your socks off. And by that, I mean you may never seek out red wine vinegar from the store ever again.
There will be gnats, fruit flies, they are attracted to this stuff. Remove the sealing ring, throw away the cloth. Run the vinegar through a sieve leaving a small amount of vinegar and the mother in the jar you brewed the vinegar in, seal with ring and lid, keep in cool dark place.
Takes a little practice, but is the way my grandmother made vinegar and gives you the satisfaction of homemade. Reduce with water if it seems too acidic for your tastes, but use only water that has been boiled hard for 5-10 minutes and allowed to cool to room temp or refrigerated. Or use distilled water.
Made the red wine dressing, but it did not turn out the same color as the one you have pictured. More look the color of your every day dressing. Os what did I do wrong? Followed your instruction
.It was good though.
Maybe this not the place to ask a question, but not sure where else too.
Mine didn’t come out red either. I followed the recipe to a tee. I may try adding a bit more red wine vinegar to it.
This is now my favorite Vinaigrette. It is going to be my go to recipe for now on. The only thing I added was 4 Tablespoons of red wine vinegar as I like it a little more tangy. I do suggest adding the honey it is just the right amount of sweetness. Thanks for the recipe!
Just made and enjoyed this delicious dressing! I’ve had trouble getting just the right acid balance, and this is perfect. I did add a tiny bit of sugar. Will definitely make often!
Terribly bland and too oily. I tried fixing it but ended up tossing it.
I made this today. I used an old salad dressing container (glass) and just dumped all of the ingredients in the container. Once I shook it all up, it was thoroughly combined and looked store-bought.
It is awesome! Exactly what I was lookin for- flavorful, goes with a lot of salads, all of the ingredients on are on hand for me.
Delicious! We use it for salads, to marinate chicken and for pasta salad. One of my go to’s for sure
Delicious and so easy to make. Thank you.
This dressing is AWESOME!! We have bees and make our own honey. For all the people who think you need to leave out honey…read the health benefits of it. There’s a reason grandmothers gave out a spoonful every day. Also, all these ingredients are kept in the pantry so no need to refrigerate the dressing. Thanks for this delicious and healthy dressing.
Like other comments, my dressing does not look like the picture. I followed proportions exactly but the Dijon seems to contribute more to the color than pictured.
That said, it’s delicious and that’s all that matters!! :)
Adding my rating — totally missed that step.
Delicious! I used to work at a restaurant that had amazing dressing but I’ve since moved and have not been able to find any vinaigrette that I like. All the store bought dressings seem to be dairy based, thick and syrupy, or just taste awful so I gave up on salads entirely. I finally decided to try making my own and this recipe was perfect. I hate mustard though so I replaced the mustard with a bit of avocado and added in some lemon juice and it’s perfect.
This was a fine red wine vinaigrette recipe. I needed it to blend with mayo for a dressing requested in another recipe I was making for Salmon Pasta Salad. It was perfect! I would make this again whenever I need a quick vinaigrette by itself, or for a recipe.
Great dressing! We didn’t have any honey so we substituted Maple Syrup. We’ll definitely make again.
Served on a Lentil and Currant salad.
Brain cramp on my part – forgot the rating.
Me and my whole family raved over this dressing. I did go a little overboard and added double garlic, but it was fabulous! And it took me less than 5 minutes to whip it up. Thanks!
Thank you for posting this recipe. It was really good! I’m trying to cut out sugar and it was very helpful.
I’ve lost count the amount of times I’ve used this recipe. Quite a strong flavour, so you don’t need to drown a salad in this dressing, a light drizzle is plenty – absolutely gorgeous
I see I’ve already done a review a couple of years ago, oops!
Addition to my reviews – the colour isn’t the same as the picture. In fact the picture put me off making it for ages because it looks more like bolognaise than vinaigrette LoL . The actual dressing is a creamy colour, due to the mustard. Well worth the 5 minutes spent making it!
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.
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!