A quick and easy Red Wine Vinaigrette made in just 60 seconds with just 4 staple ingredients! This salad dressing can be made ahead of time and is an easy way to elevate even the simplest of salads.
Working from home, I have the luxury of mixing up a different salad each day for lunch. I have a pantry filled with a few favorite vinegars and a really great bottle of olive oil at all times.
It makes whipping up a delicious dressing (or marinade) effortless! Chances are, you have everything you need in your pantry to create this flavorful red wine vinaigrette!
I often enjoy my Red Wine Vinaigrette recipe because I need little more than fresh greens and parmesan. If I’m lucky, I might even have ingredients to this favorite Italian Salad or my apple salad.
I’ve even got a round up of 15 of the BEST vinaigrette dressings – there’s truly something for everyone!
Red Wine Vinaigrette Ingredients
- Olive Oil – A good quality olive oil. Use as little or as much as you’d like. For less tang, use a higher oil ratio.
- Red Wine Vinegar – For more tang, add more vinegar.
- Salt – Just a hint of salt really brings out the flavor of this dressing.
- Pepper – Thick flakes of black pepper add a lot of flavor and texture. I like to use one of the largest settings in a pepper grinder.
How to Make Red Wine Vinaigrette
- Combine – Add all of the ingredients to a sealable jar and shake.
- Serve – Toss with salad, pasta salad or use as a marinade!
How Long Does It Keep?
This red wine vinaigrette will easily keep for a week, and up to two when kept refrigerated in an air tight jar or bottle. I always make a double batch to have on hand. Just give it a little shake before you use it as the ingredients will settle.
Why Make Your Own Salad Dressing?
I very very rarely buy store bought dressings anymore. It s so quick and easy to make your own at home, not to mention it’s much kinder on the wallet. It’s also a much healthier option with no preservatives and this recipe also has no added sugar. This red wine vinaigrette is just as flavorful as any store bought!
What’s the oil to vinegar ratio?
You may wonder how much red wine vinegar to olive oil – it’s truly a personal preference and is completely adaptable.
I tend to prefer mine zestier (and low in calories), so I will use more vinegar than oil, but most prefer more oil to vinegar, which is what this recipe calls for.
Tips
- Store refrigerated in an airtight container for up to one week.
- Increase or decrease olive oil and red vinegar to taste.
- Shake before use as the ingredients will settle.
I hope you enjoy this Red Wine Vinaigrette dressing recipe as much as we do!
More Homemade Dressings and Vinaigrettes
- Champagne Vinaigrette Salad Dressing
- Pasta Salad Dressing
- White Balsamic Vinaigrette
- Sherry Vinaigrette
- https://julieblanner.com/white-wine-vinaigrette/
- White Balsamic Vinaigrette
- Homemade Balsamic Vinaigrette
- Cilantro Lime Dressing
If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
Red Wine Vinaigrette
Instructions
- Combine ingredients in a jar.
- Shake vigorously.
Tips
- Store refrigerated in an airtight container for up to one week.
- Increase or decrease olive oil and red vinegar to taste.
- Shake before use as the ingredients will settle.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I made this dressing rather than using my Zia’s bottled dressing-it tasted so fresh & only took a minute to make. Thank You Julie!