This classic Red Wine Vinaigrette recipe is the perfect combination of bold and tangy flavors with a smooth texture! It's a simple recipe if you want to make your own salad dressing and like a zesty dressing.
As a dietitian, I try to make homemade dressings when I can, and this is one of my favorite dressings to pair with Mediterranean style salads! It's made with simple ingredients and has a punchy flavor.
Use it to pour over fresh salads like a Greek salad, simple garden salad, salad made with mixed greens or arugula, pasta salads, Italian antipasto salad, or a white bean salad!
One of the benefits of making homemade salad dressings is that while store-bought dressings often have added preservatives and ingredients, you know exactly what's in your dressing when you make it at home.
More Healthy Salad Dressings
- Maple Balsamic with Dijon
- Honey Lemon Vinaigrette
- Creamy Maple Tahini Dressing
- Ginger Lime Salad Dressing
- Healthy Sesame Ginger Dressing
- Creamy Southwest Salad Dressing
- Lemon Dijon Dressing with Maple
- Greek Yogurt Ranch Dressing
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Key Ingredient Notes and Substitutions
This Red Wine Vinaigrette Dressing is made with a handful of pantry staples. Below are some notes. Measurements can be found in the recipe card at the bottom of this post.
- Red Wine Vinegar - red wine vinegar has a bold tangy flavor so you really don't need much. For a slightly more mild vinegar, you can use white wine vinegar, apple cider vinegar, or champagne vinegar instead. If you want a sweeter flavor, use balsamic vinegar.
- Extra-Virgin Olive Oil - extra-virgin olive oil balances out the flavor of the red wine vinegar and lemon juice. It also contains heart-healthy fats that are also good for brain health and hormone health. I suggest using a good quality olive oil for this recipe and the best olive oil for this salad is extra-virgin.
- Fresh Lemon Juice - fresh lemon juice adds a vibrant lemon flavor.
- Dijon Mustard - Dijon mustard is made from black mustard seed which makes it slightly more spicy than your typical yellow mustard. It contains mucilage which is a natural emulsifier to help the vinegar and olive oil emulsify in this delicious vinaigrette.
- Honey - a bit of honey adds a touch of sweetness and balances out the other tangy ingredients. Pure maple syrup is a good substitute.
- Garlic Powder - to add more flavor. A clove of fresh garlic work too.
- Dried Oregano - to add a Mediterranean flavor.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make Red Wine Vinaigrette Dressing
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Method 1: Add the ingredients to a blender or food processor and blend until smooth (30-60 seconds).
- Method 2: Whisk together the red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and pepper in a mason jar or small bowl. Drizzle in the extra virgin olive oil and whisk until it's emulsified.
Method 3: add all the ingredients to a mason jar with a tight-fitting lid, secure the lid, and shake it until everything is well combined.
Hint: wait about 10 minutes to let everything sit and then taste and add more salt, olive oil, or vinegar to taste.
Dietitian Tip
As easy way to taste test a dressing before adding it to the whole salad it to dip a piece of lettuce in it and give it a taste on a piece of lettuce instead of on it's own!
Variations
The best part about making your own dressing like this homemade red wine vinaigrette is you can customize to your taste! Below are some ideas, but feel free to get creative.
- Spicy - add a pinch of red pepper flakes to add a bit of kick to this flavorful dressing!
- Sweeter - if you prefer a sweet dressing, add a bit extra honey.
- Creamy - make it creamy by adding a tablespoon of tahini.
Ideas for Serving Red Wine Vinaigrette
Now that you have a batch of this versatile dressing, enjoy it on a variety of different dishes! Here are some ideas:
- On Your Favorite Salads - add this dressing to up-level a simple salad. One of my favorite ways to use this dressing is to make a Greek Salad or simple arugula salad. This dressing also pairs beautifully with spring mix or a spinach salad.
- Mediterranean Veggie Plate - add this easy dressing on top of thinly sliced cucumbers, tomatoes, and bell peppers with kalamata olives, red onion and feta cheese for an easy Mediterranean inspired side dish.
- White Bean Salad - make a simple white bean salad with crunchy veggies and soft beans topped with this dressing.
- Grain Bowl or Grain Salads- make a grain bowl with brown rice, bulgar, farro, or quinoa. Add leafy greens, hummus, blistered tomatoes and chicken salad, shrimp, or tofu for protein. Then top it with this red wine dressing and fresh herbs.
- Pasta Salad - make a simple pasta salad with cherry tomatoes, cucumbers, feta cheese, and shredded chicken. Add this homemade red wine vinaigrette on top!
Equipment
I like to use either a food processor or a high-speed blender to make this red wine vinaigrette. I use my Beast Blender or Ninja Food Processor.
Storage for Red Wine Vinaigrette
- Refrigerator - Store leftover dressing in an airtight container with a tight-fitting lid in the fridge for up to 7 days.
- It's normal for the oil and vinegar to separate and even solidify a bit in the fridge. Simply take it out and let it sit at room temperature for a few minutes and then shake to combine before using it.
Expert Tips
- Use a high quality olive oil since it's the base of this red wine vinaigrette.
- Red wine vinegar is more tangy than white wine vinegar or champagne vinegar so a little goes a long way.
- The ingredient flavors in this dressing recipe can vary a bit based on brand and variety so taste your dressing once it's mixed and adjust it if needed! If it has too much tangy flavor, add more honey or an extra pinch of salt. If it's too sweet, add slightly more lemon. If it's too oily, add an extra squeeze of lemon.
FAQ
While healthy means something different to everyone, this red wine dressing is a nutrient-rich option. It contains heart-healthy extra-virgin olive oil that has also been shown to support brain health and hormone health. And lemon juice contains vitamin C and antioxidants that can reduce oxidative stress and improve overall health.
I do suggest using extra-virgin olive oil for this recipe. It is olive oil in it’s purest form (least processed) so it retains all the antioxidants and nutrients from the olive itself.
Yes, this is a gluten-free salad dressing recipe.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Red Wine Vinaigrette:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Simple Red Wine Vinaigrette Recipe (Easy Dressing)
Equipment
- 1 blender (optional)
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- ½ tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Method 1: Add the ingredients to a blender or food processor and blend until smooth (30-60 seconds).
- Method 2: Whisk together the red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and pepper in a mason jar or small bowl. Drizzle in the extra virgin olive oil and whisk until it's emulsified.
- Method 3: add all the ingredients to a mason jar with a tight-fitting lid, secure the lid, and shake it until everything is well combined.
Notes
- Use a high quality olive oil since it's the base of this red wine vinaigrette.
- Red wine vinegar is more tangy than white wine vinegar or champagne vinegar so a little goes a long way.
- The ingredient flavors in this dressing recipe can vary a bit based on brand and variety so taste your dressing once it's mixed and adjust it if needed! If it has too much tangy flavor, add more honey or an extra pinch of salt. If it's too sweet, add slightly more lemon. If it's too oily, add an extra squeeze of lemon.
- Refrigerator - Store leftover dressing in an airtight container with a tight-fitting lid in the fridge for up to 5-7 days.
- It's normal for the oil and vinegar to separate and even solidify a bit in the fridge. Simply take it out and let it sit at room temperature for a few minutes and then shake to combine before using it.
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