There is something so delicious about homemade salad dressings. They're light, refreshing, and you can tweak the recipes to your personal preference. This dressing is tangy with a hint of sweetness, but you can easily adjust it to be more or less sweet and tangy.
This red wine vinegar dressing is not just for salads; you can use it in so many ways! You can drizzle the dressing over a bowl of quinoa, roasted vegetables, or even on pasta salads. You’re going to want to double or triple this recipe as you’ll be putting it on everything!
Key Ingredients You Need
- Olive oil — Use a high-quality extra virgin olive oil as this is the red wine vinegar dressing base. I recommend getting extra virgin olive oil as the first cold-pressed oils have more flavor and texture than low-quality olive oil.
- Red Wine Vinegar — While you do not need to buy the most expensive bottle on the shelf, I recommend using a high-quality red wine vinegar as you want there to be a good balance of acidity and sweetness.
- Dijon mustard — Not only does Dijon mustard add to the tangy flavor of the dressing, but it also helps with the emulsion process of the dressing.
How to Make Red Wine Vinaigrette
Step 1: Add olive oil to a bowl.
Step 2: Add freshly minced garlic to the same bowl.
Step 3: Add the red wine vinegar to the bowl.
Step 4: Add the Dijon mustard to the bowl.
Step 5: Add the oregano, salt, and pepper to the bowl.
Step 6: Whisk the dressing until well combined.
Tips For This Recipe
- Use a larger bowl or jar than you feel is necessary when making the dressing. You want to be able to whisk everything together vigorously with quick motions, so the olive oil and red wine vinegar will emulsify together. If your bowl is too small, your mixture will splash all over.
- If you do not have olive oil, I recommend using another light-tasting oil such as avocado oil or grapeseed oil in its place.
- If you don’t have dried oregano, you can swap for Italian seasoning or chopped fresh herbs.
- If you’re a fan of creamy dressings, you can add a couple of tablespoons of Greek yogurt to the red wine vinegar dressing.
Frequently Asked Questions
If you’d like to make a vegan vinaigrette, you can swap the honey for maple syrup or agave. Just be sure to use real maple syrup and not pancake syrup.
You can store homemade vinaigrette in a mason jar or airtight container in the fridge for up to a week. The olive oil may start to solidify when in the refrigerator, but it’ll turn back into liquid once the dressing is back to room temperature. Be sure to shake the dressing or whisk it again before using.
Dijon mustard is essential as it is an emulsifying agent for the dressing. If you don’t have Dijon mustard, you can use yellow mustard, whole grain mustard, or even dry mustard powder.
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Red Wine Vinaigrette
Ingredients
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 garlic cloves minced
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Whisk together all ingredients in a small mixing bowl. Store in a jar or airtight container in refrigerator.
Notes
- Use a larger bowl or jar than you feel is necessary when making the dressing. You want to be able to whisk everything together vigorously with quick motions, so the olive oil and red wine vinegar will emulsify together. If your bowl is too small, your mixture will splash all over.
- If you do not have olive oil, I recommend using another light-tasting oil such as avocado oil or grapeseed oil in its place.
- If you don’t have dried oregano, you can swap for Italian seasoning or chopped fresh herbs.
- If you’re a fan of creamy dressings, you can add a couple of tablespoons of Greek yogurt to the red wine vinegar dressing.
Made 2 recipes of yours which were great: stuffed peppers and eggplant Parmesan, Loved them both.
Thanks
I'm so glad to hear that Sharon! Great job 🙂