Red Wine Vinegar Salad Dressing
This 5-minute recipe for Red Wine Vinaigrette is what I like to call a culinary chameleon– It goes with everything! It is tangy, easy to make, and only requires a few basic kitchen staples. Pour this red wine vinegar salad dressing over your favorite salad combination and get ready to be wowed!
Table of contents
- Why We Love This Recipe For Red Wine Vinaigrette
- Key Ingredients
- How To Make This Easy Red Wine Vinegar Salad Dressing Recipe
- FAQs And Expert Tips For This Recipe
- What is the Best Ratio of Red Wine Vinegar to Oil?
- Ways to Use Red Wine Vinaigrette Dressing
- Variations to Try
- More Vinaigrette and Salad Dressing Recipes
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Why We Love This Recipe For Red Wine Vinaigrette
It’s no secret we love making homemade salad dressings! And while we’ve shared dozens of easy-to-make, 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 simple to make. Requiring only 6 simple ingredients, most of which you probably already have on hand, this recipe comes together in just 5 minutes. Really, it doesn’t get any easier than that.
So, the next time you’re looking to liven up that salad or that bowl of bitter greens, grab this easy recipe and whip up this homemade vinaigrette – your tastebuds will thank you later!
- Classic French vinaigrette combination
- The perfect balance of bright and tart vinegar to oil- but not too sour!
- It’s a culinary chameleon: it’s great with a variety of salad ingredients
- Great for meal prep- lasts all week in the fridge
- Red Wine Vinegar: A staple in most Mediterranean dishes, red wine vinegar has a distinct sharp and tangy flavor which balances out 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 any red wine vinegar on hand.
- Extra-Virgin Olive Oil: 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 ratio of oil for this dressing.
- Shallot: A classic component of French Vinaigrettes, shallots brings allium flavor into the mix of bold dressing flavors.
- Dijon Mustard: Adds a subtle spiciness that helps amplify the savory nuances of this dressing. Mustard also has a naturally occurring emulsifying agent in it called lecithin. This agent helps the oil and vinegar stay in temporary suspension longer.
How To Make This Easy Red Wine Vinegar Salad Dressing Recipe
Step 1: Mix Ingredients Together
In a medium mixing bowl, whisk together the shallot, vinegar, Dijon, salt, and pepper until the Dijon is completely broken down and fully mixed into the liquids.
Step 2: Whisk in Oil
In a slow and steady stream, gradually pour in oil which constantly whisking to emulsify the dressing. Drizzle over salad or greens and enjoy!
FAQs And Expert Tips For This Recipe
Store any leftover dressing in an airtight container such as a mason jar, and keep it in the refrigerator for up to 1 week. When ready to enjoy, whisk before use.
Red wine vinegar is fermented red wine. Identified by its distinct sharp and tangy yet, mildly sweet flavor, red wine vinegar is a staple in a variety of dishes. Most commonly used in Mediterranean dishes, this vinegar is also used for pickling and in marinades, gazpachos, and vinaigrettes.
A vinaigrette is a simple dressing made with oil and vinegar with a flavor boosted by either salt or seasonings. This easy mixture can instantly add a bold richness to anything it’s poured over. And while it’s usually used as a salad dressing, a vinaigrette can also serve as a delicious marinade.
What is the Best Ratio of Red Wine Vinegar to Oil?
A classic French Vinaigrette made with oil and vinegar is a ratio of 3:1 oil to vinegar. 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 bit of honey or sugar to balance the acidity.
According to my culinary school textbook On Cooking, “The best way to determine the correct ratio of oil to vinegar is to taste the dressing, preferably on the food it will dress.”
I agree! So my advice is, once you have mixed up the dressing, take a little of your greens and lightly dip it into the dressing. If it needs a little more vinegar, drizzle some in and whisk well or adjust to your taste preference.
Note that salt and vinegar are inextricably interrelated and balance each other. If you increase the vinegar, make sure the salt remains in balance.
Ways to Use Red Wine Vinaigrette Dressing
Plan to use 2 tablespoons per two to four cups of greens, depending on your preference for how much dressing you like.
- Salad: Serve with a Chopped Salad, Spinach Salad or Garden Salad.
- Try it as a marinade. Just keep in mind it is high in acid, so chicken and steak will only need to marinate for 1 hour. Veggies and seafood will only need 20 minutes or so.
- Picnic Sides: Use in a mayo-free pasta salad like our Italian Pasta Salad or use in Panzanella.
- In any recipe that calls for Italian Dressing, try this red wine vinaigrette instead.
- Use it to jazz up veggies: drizzle over steamed cauliflower, broccoli or roasted asparagus,
Variations to Try
- Swap 1 clove of finely minced garlic for the shallot
- Make in a blender to allow the emulsion to last longer and to fully pulverize the shallot
- Add in fresh herbs such as dill, tarragon, or a blend such as fines herbs
- Add in dried herbs such as oregano or an Italian herb blend
More Vinaigrette and Salad Dressing Recipes
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
This 5-minute recipe is tangy, easy to make, and only requires a few basic kitchen staples. Pour this homemade red wine vinegar salad dressing over your favorite salad combination and get ready to be wowed!
2 tablespoons finely minced shallot
2 tablespoons red wine vinegar, or more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
2/3 cup extra-virgin olive oil
- Whisk shallot, vinegar, Dijon, salt, and pepper in a medium mixing bowl until the Dijon is completely broken down and incorporated into the liquids.
- Gradually whisk in oil in a slow steady stream while constantly whisking to emulsify the dressing.
- Drizzle over salad or add greens directly to the bowl. Use immediately or transfer to a jar and keep refrigerated up to 1 week. Whisk again before using.
This recipe makes enough for about 20 cups of loosely packed greens or less for a more generously dressed salad.
Make Ahead: To use a refrigerated vinaigrette that has become solid, place the jar in a bowl of warm tap water to bring it to room temperature. You may need to replace the water once or twice to keep it warm enough. Once the dressing is melted, shake it vigorously in the jar before drizzling it over the salad.
- Prep Time: 5 minutes
- Category: Dressing
- Method: No Cook
- Serving Size: 7 servings, 2 tablespoons
- Calories: 203
- Sugar: 0 g
- Fat: 21 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
Keywords: dressing, red wine vinegar, oil and red wine vinegar dressing, red wine vinaigrette