Don’t just dress your salad—dazzle it with this light, bright, and tangy vinaigrette.
There are a lot of pleasing sounds and smells that fill my family kitchen when dinner is being made. A favorite combo of mine is the sound of whisking and the scent of vinegar—two components of making red wine vinaigrette.
Every salad worth its salt needs a solid dressing, and this is one of the best. As a smooth, zesty blend of olive oil, red wine vinegar, Dijon mustard, garlic, and oregano, this vinaigrette goes great on all kinds of greens. It has a lovely balance of salty sweetness that makes it incredibly versatile.
My grandma makes her mouthwatering red wine vinaigrette with fresh garlic cloves that have been soaking in olive oil the entire day. She uses a well-sealed jar to shake all the ingredients together instead of whisking. This way, they emulsify in a flavor-saturated container that can be reused throughout the week. So, it’s not just one salad that gets the dressing blessing—it can be many more long after it’s made.
Since red wine vinaigrette is such a staple in my family, I know it can be that for you, too. It only takes a few minutes to make, and it’s easy to fall in love with the sharp, sweet flavor and drizzly texture. I’ve even put this on sandwiches before, not just salads. That’s how dynamically delicious it is!
How is red wine vinegar made?
Although red wine vinegar is essentially fermented red wine, it has little to no alcohol content left. This is because, during the process of fermentation, bacteria eat the alcohol sugars and convert them into acetic acid—the main aspect of vinegar that gives it such a pungent odor and tangy taste.
How do I store leftovers?
Keep your red wine vinaigrette in a well-sealed jar and refrigerate it for 1-2 weeks. Before serving, make sure to shake or stir it thoroughly so that everything remains smoothly blended. After all, the oil and vinegar will naturally separate over time. That’s why I like to keep it in a container that can be easily shaken without leaking, to ensure a quick and easy transition from fridge to dish.
Serving suggestions
Enhance your Caprese Salad, Strawberry Salad, Italian Salad, or Quinoa Chickpea Salad with a drizzle of this decadent dressing. Truly, you can pour red wine vinaigrette over any of your favorite green mixes for a burst of bright, earthy flavor. If you’d like to try something more unique, spread a little red wine vinaigrette on a Caprese Panini instead of balsamic vinegar or on Brie Grilled Cheese With Apples. Just because this dressing is simple doesn’t mean it has to be plain.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 3/4 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/4 teaspoon dried oregano
- Sea salt to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper to a small bowl.
- Whisk vigorously until the mixture is well emulsified, or place the ingredients in a sealed jar and shake well. Serve immediately or store in the refrigerator for up to 2 weeks.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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