Homemade Red Wine Vinaigrette Recipe
This is the EASIEST salad dressing to make-bar none. 5 pantry staples and you have a delicious, healthy red wine vinaigrette recipe for salads and sandwiches.
I remember the first time I made an “oil and vinegar” salad dressing.
I was in high school and had heard about these types of dressings but didn’t know enough about food to know what it actually was.
Nevertheless, I charged ahead with determination to make a pasta salad with a fantastic oil and vinegar salad dressing. I rifled through my mom’s cupboard and found oil and vinegar. Sadly, though, they turned out to be canola oil and white vinegar.
My dad was kind enough to choke down my “pasta salad.” It was just noodles with canola oil and vinegar on top. Yes, it was as bad as it sounds. I didn’t really understand where I went wrong, but I resolved to keep practicing.
I’ve gotten better.
Above: An Easy Greek Pasta Salad I created for the Oh Sweet Basil blog.
This Red Wine Vinaigrette is easy and fabulous. It’s exactly what I was shooting for back then, but this time I’m hitting a bullseye. 5 pantry ingredients (including salt!) is all it takes for the easiest vinaigrette, ever.
It’s also PERFECT for my Italian Antipasto Salad and Mediterranean Chopped Salad! Photos below.
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Homemade Red Wine Vinaigrette
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic minced
- 1 teaspoon dried oregano
- Salt to taste start with 1/4 teaspoon (I use 1/2 teaspoon)
- In a small bowl whisk together olive oil, vinegar, garlic, oregano, and salt. Store covered in the refrigerator and use within 4 days.