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.

Homemade Red Wine Vinaigrette - a photo of a small bowl full of a reddish brown liquid with bowls of vegetables in the background - click photo for full written recipe

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.

Homemade Red Wine Vinaigrette - a photo of vinaigrette being poured into a clear bowl of various ingredients - click photo for full written recipe

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.

Save this Homemade Red Wine Vinaigrette Recipe to your “Salads” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A square picture of a glass bowl filled with red wine vinaigrette. In the background there are two small bowls slightly out of focus with cucumber slices and halved red cherry tomatoes.
5 from 2 votes

Homemade Red Wine Vinaigrette

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.
Course Pantry
Cuisine American
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 6 servings
Calories 163 kcal


  • 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)


  1. In a small bowl whisk together olive oil, vinegar, garlic, oregano, and salt. Store covered in the refrigerator and use within 4 days.

More recipes you'll love...


  1. I just made this and it’s delicious! So fresh tasting and simple. I love how quick this was to put together. Next time I’ll add fresh shallot. Thank you!

    • Yes Caitlin, a fresh shallot is great! I always add that if I have one. Great addition. Glad you like the dressing, it’s one of my faves. So easy! Thanks so much for reading, take care. :)

  2. What is the recipe for the salad shown, with the square white cheese and cucumbers?  It looks awesome!

  3. This was horrible! Could not even use it! Way too much salt too say the least 

    • That’s so sad! I’m going to adjust the recipe to change the amount of salt (list a range), obviously I make it the way I listed it but we all have different tastes. I appreciate the feedback.

    • Hi Blayne, just looking at the salt I have kosher salt listed (the coarse stuff). If by any chance you used table salt, it would have been twice as salty. Not saying that’s what happened, but I am going to change the recipe to just regular salt since that’s probably what most people have. And I’ll provide a range. Thanks again for letting me know!

  4. So Easy, So Good

  5. I’ve made this twice. Once for sandwich wraps and once for salad. Delicious on both! The olive oil solidified in the fridge when I kept the leftovers stored in an airtight container in the fridge. Any way to prevent that? Thanks for the recipe!

    • Hi Laurie, olive oil does that when it gets cold. There isn’t a way to prevent that, that I know of. I would just say, pull it out 15 or 20 minutes before you need it. Because the recipe has garlic in it, I wouldn’t recommend keeping it at room temperature all the time. You definitely want to keep it in the refrigerator. Thank you for your comment, I’m glad you like the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

thanks for stopping by!

y’all come back now, ya hear?