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This Red Wine Vinaigrette is easy and fabulous. 5 pantry ingredients (including salt!) is all it takes for the easiest vinaigrette, ever.
Table of Contents
Recipe ingredients
Ingredient notes
- Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
- Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
Instructions
- In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
Recipe tips and variations
- Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
- Storage: Store covered in the refrigerator and use within 4 days.
- Make the dressing your own: Try adding a teaspoon of honey, a tablespoon of fresh lemon juice, a minced clove of garlic, or a pinch of red pepper flakes.
- Mike’s Way: This reminds me of the dressing they use at Jersey Mike’s. It’s great on sandwiches!
Favorite salads for red wine vinaigrette
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Antipasto Salad
Red Wine Vinaigrette
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard (see note 1)
- 1 teaspoon dried oregano (see note 2)
- Salt and freshly ground black pepper (see note 3)
Instructions
- In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
Recipe Video
Notes
- Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
- Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
- Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
- Storage: Store covered in the refrigerator and use within 4 days.
- Make the dressing your own: Try adding a teaspoon of honey, a tablespoon of fresh lemon juice, a minced clove of garlic, or a pinch of red pepper flakes.
- Mike’s Way: This reminds me of the dressing they use at Jersey Mike’s. It’s great on sandwiches!
Nutrition
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Tastes great but mine came out brown:(
Hi Chris, I’m glad it tasted great! Is it possible you may have used a higher quality olive oil than I used in the picture or a different brand of vinegar? Both of those could affect the color change in the dressing. Take care! – meggan
Loved the way ingredients blended together. Found it way too tart so added honey to sweeten it up-much better!
Hi Patricia, thank you for the feedback. Glad you were able to adjust it to your liking! – Meggan
Super good and simple to make, added in all the extras she suggested and it made it super tasty.
Hi Lex, I’m so glad you loved it! Take care! – Meggan