Homemade Red Wine Vinegar Salad Dressing – Better Than Store-Bought
I think we all know that making salad dressings at home is better than buying them from the store. You know exactly what goes in them; you get to use good ingredients like olive oil instead of cheap seed oils and preservatives, and you can adjust them to your taste.
However, I think what usually stops people from making their own is not knowing where to start (especially when there is a long list of ingredients) and not having a clear idea of what to do with the dressing once it is made.
As I developed this recipe, I kept picturing you at restaurants like CAVA, Sweetgreen, and Quiznos, building your own bowl or salad exactly how you like it. I wanted to bring that feeling home with a vinaigrette that is made with ingredients you probably already have on hand, like olive oil, Dijon mustard, and garlic.
In my kitchen, I use it mostly as an all-purpose salad dressing on green salads, pasta salads, or even on a good Cobb salad. But I included a few other salad recipes below so you have several options when you make your own batch.
Ingredients
This classic red wine vinaigrette recipe uses basic ingredients you have probably already have on hand.
Below are the ingredients worth mentioning. Anything not covered here is straightforward, so refer to the recipe card below for the full list and measurements.
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.
That 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.
Garlic: Fresh minced garlic provides better flavor, but you can use ¼ to ½ teaspoon garlic powder instead.
Dijon mustard: Dijon mustard is the secret ingredient that helps emulsify the olive oil and red wine vinegar. You can also use regular, country-style, or whole-grain mustard.
Oregano: Use either fresh or dried oregano. Some people consider fresh oregano quite strong and sometimes hard to come by. If you feel that way, use ¼ teaspoon of dried oregano instead.
Optional Add-Ins & Variations
While this red wine vinegar salad dressing recipe is delicious as written, you can swap out one or two ingredients or amp up the flavor based on your taste preferences. You could try:
- Parmesan cheese: If you like the classic Italian flavors, add ¼ cup of finely grated Parmesan cheese for a delicious, cheesy addition.
- Citrus: Add even more tang with fresh lemon juice or orange juice for a bright, citrusy flavor.
- Mayo / Greek yogurt: Add 1-2 tablespoons of mayo or Greek yogurt to make it even creamier.
How to Make Red Wine Vinaigrette?
You can make this homemade red wine vinaigrette using just a bowl and a whisk. Here is how I do it:
Step 1 – Whisk ingredients: In a small bowl, whisk together the red wine vinegar, garlic, Dijon mustard, honey, oregano, Kosher salt, and pepper until combined.
Step 2 – Add olive oil: While still whisking, slowly add the olive oil in a steady stream. Continue whisking until slightly thickened, silky, and smooth.
Pro Tip: While shaking all the ingredients in a mason jar is simpler, achieving a perfectly creamy red wine vinaigrette takes a bit more technique.
When using Dijon mustard, it is best to whisk the vinegar and mustard together first.
Then, gradually drizzle in the oil while whisking constantly so that the natural compounds in mustard bind with both water and oil, stabilizing the emulsion and preventing the dressing from separating.
Step 3 -Taste test: Taste for seasoning, adding more salt or vinegar as needed.
Serve at room temperature: The flavors 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.
Ways to Use This Red Wine Vinegar Dressing
I must admit that a red wine vinegar salad dressing complements nearly any kind of salad. Here are a few of the ones I keep coming back to:
- 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 Greek Cucumber Salad for extra zing and tang.
- Pasta Salad / Grain Salads: If you prefer a crowd-pleaser, use this red wine vinegar salad dressing over pasta salads and grain salads, such as my Quinoa Feta Chickpea Salad.
Red Wine Vinaigrette Salad Dressing Recipe
Ingredients
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 clove garlic, grated or pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, maple syrup or agave would work as well
- 1 teaspoon fresh oregano, finely chopped – I used ¼ teaspoon dried
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Instructions
- In a small bowl (or a mason jar), whisk the red wine vinegar, garlic, Dijon mustard, honey, oregano, kosher salt, and pepper until combined.
- While still whisking, slowly add the olive oil and continue whisking until fully incorporated*.
- Taste for seasoning and adjust as needed before using it in your recipe.
Notes
- Yields: This red wine vinaigrette dressing recipe makes ¾ cups and is ideal for six servings, each serving around two tablespoons.
- Make it in a jar*: While I think whisking oil into the red vinegar and mustard mixture produces the creamiest dressing, you can also put everything in a mason jar, cover it tightly with the lid and shake vigorously.
- Storage: You can store your salad dressing in a mason jar (or an airtight container) for up to one week. The olive oil will naturally solidify in the refrigerator, so give it a good stir or whisk before serving.
- Freeze: Freeze the dressing in a freezer-safe container for up to 1 month. Thaw to room temperature on the kitchen counter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is bye far the best vinegarette I have ever tried myself . I usually do not like it if is too bitter or oily ! Thankyou for sharing your recipie .
I am thrilled to hear that Tina. Thanks for coming by and taking the time to leave a review.
I have tried this recipe & used fresh oregano ( from my garden). It’s very easy to make & very delicious on a Mediterranean salad.
That makes me so happy. Thanks for coming back and taking the time to leave a review of your experience Maria.
It’s a nicely balanced vinaigrette. I’m always trying new versions of salad dressings and I really like this one. Red wine vinegar and olive oil are so good together. With a hint of honey and garlic-perfect!
Hi Alice,
I am thrilled to hear that you liked it. Thanks for taking the time to come back and leave a review.
Cheers,
Aysegul
This is a great all purpose salad dressing that everyone should know how to make. I printed it so I can use it all the time.