If you love making homemade dressings as much as we do, be sure to check out our Lemon Vinaigrette and Maple Dijon Dressing.
Ingredients
The secret to a good vinaigrette is to use good-quality ingredients. Most store-bought dressings fall short because they use canola oil and artificial flavors. Conversely, our classic red wine vinaigrette recipe requires six simple ingredients that are easy to find at the grocery store if you don’t already have them in your kitchen. Here’s a look at the ingredient list:
Red wine vinegar: I have found the best red wine vinegar for salad dressing is one that is not too acidic (with an acidity level of 6-7%), made with natural ingredients without any artificial flavors, and offers a rich and complex flavor with slightly tangy and sweet notes. My favorite red wine vinegar brand is Napa Valley (affiliate link). It is made from organic oak-aged red wines. With that being said, any red wine vinegar that you enjoy using in your cooking would work in this recipe. Feel free to use your favorite brand based on your taste preference and price point. Fresh garlic cloves: Fresh minced garlic provides the best flavor, but you can use ¼ – ½ teaspoon garlic powder instead. Dijon mustard: Dijon mustard is the secret ingredient that helps emulsify the olive oil red wine vinegar dressing. Dijon mustard is a classic, but you can also use regular, country-style, or whole-grain mustard. Honey: Honey adds a touch of natural sweetness, which helps to balance the acidity. Real maple syrup or agave nectar are great vegan options. Oregano: This red wine vinegar vinaigrette recipe can be made with fresh or dried oregano. Some people consider fresh oregano quite potent and sometimes hard to come by. If you feel that way, ¼ teaspoons of dried oregano is a delicious alternative. Seasonings: A simple seasoning of Kosher salt and black pepper allows the red wine vinegar to shine. Extra-virgin olive oil: For the best flavor in this homemade dressing, use good-quality extra virgin olive oil.
Other kinds of vinegar: For a tangy flavor, you can swap a portion of red wine vinegar (perhaps half and half) for some balsamic vinegar. If you prefer the crisp flavors of white wine vinegar, you can substitute it for red wine vinegar. For a lighter (no alcohol) version, you can also use apple cider vinegar. Parmesan cheese: If you like the classic Italian flavors, add ¼ cup of finely grated Parmesan cheese for a delicious, cheesy addition. Fresh herbs: While I think fresh oregano complements this red vinegar salad dressing best, use any fresh herbs in your fridge, including fresh basil, fresh parsley, or fresh chives. Citrus: Add even more tang with fresh lemon juice or orange juice for a bright, citrusy flavor. Additional seasonings: To make it even more Italian, replace the oregano with ¼ – ½ teaspoon Italian seasoning blend. Mayo / Greek yogurt: Add 1-2 tablespoons of mayo or Greek yogurt to make it creamy.
Ways to Use This Red Wine Vinegar Dressing
I must admit that a salad dressing made with red wine vinegar and olive oil compliments nearly any kind of salad. Whip up a recipe, and this dressing will make it shine. But because it is so versatile, there are so many different ways you can use this red wine dressing, including:
Fresh Greens: Toss it over simple green salads like Spring Mix Salad or a sweet and salty salad combo of baby arugula, sliced red onion, dried cherries, walnuts or pecans, and feta cheese. Vegetable Salads: Use it as the dressing component for Turkish Bean Salad or Greek Cucumber Salad for extra zing and tang. Pasta Salad / Grain Salads: Go for a heartier side dish by tossing this red vinaigrette dressing over pasta salads and grain salads, such as my Quinoa Feta Chickpea Salad or Avocado Quinoa Salad. Roasted or Grilled Vegetables: Drizzle over any cooked veggies to brighten and season them with tangy flavors. Try it on my Grilled Eggplant, Roasted Asparagus, or Air Fryer Green Beans. Marinade for Meat or Tofu: Use it for your favorite protein, such as beef, pork, lamb, chicken, or tofu. Allow it to sit for a few hours in the refrigerator to allow the zippy, tangy flavors to sink in. Brush onto Seafood or Fish: Use it as a fast and flavorful sauce by brushing onto fish filets, grilled shrimp skewers, or scallops before (or after) cooking. Sandwiches and Wraps: Drizzle it on top of any sandwich or wrap for a tangy kick. It’s especially delicious when served on Chicken Caprese Sandwiches or Chicken Pita Wraps (instead of tzatziki).
If you make this red wine vinegar oil salad dressing recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Emulsifying: While shaking all the ingredients in a mason jar is a simple approach, achieving a perfectly creamy red wine vinaigrette requires a bit more technique. When using Dijon mustard, it’s best to whisk the vinegar and mustard together first. Then, gradually drizzle in the oil while continuing to whisk constantly. This method allows the natural compounds in the mustard to effectively bind with both the water and oil, stabilizing the emulsion and preventing the dressing from separating. Shake well before using: With that being said, the vinegar and oil will naturally separate as it sits over time, so it is best to give it a good shake or whisk before serving. Serve at room temperature: The flavors and viscosity of the olive oil are best enjoyed at room temperature. If the salad dressing has been in the refrigerator for a while, take it out 5-10 minutes before using it in your recipe. Olive oil red wine vinegar dressing ratio: After testing this recipe multiple times, we found the best ratio of oil to vinegar was 2:1 (½ cup olive oil to ¼ cup vinegar).
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