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
Salad Recipes
Greek Pasta Salad
Salad Recipes
Chickpea Salad
Salad Recipes
Mediterranean Chopped Salad
Italian Recipes
Antipasto Salad
Red Wine Vinaigrette
This Red Wine Vinaigrette is easy and fabulous. 5 pantry ingredients (including salt!) is all it takes for the easiest vinaigrette, ever.
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
Serving: 2tbspCalories: 162kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 11mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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Simple, but perfect 👍🏼
Looks good. Thanks. I like it because it’s perfect for my vegetarian diet
Thanks Shakeela, hope you enjoy! – Meggan
This was perfect on a pasta salad, added a sprinkle of parm and a dash of lemon juice. Thank you!
Sounds delicious Brianna, thanks! – Meggan
Aldi carries an olive oil made from kalamata olives. Very spicy and rich. I love your idea of using it on sandwiches. Since it is an EVOO, what would the countertop life be without refrigeration ?
Hi Kynthia, Aldi has some amazing surprises don’t they? A high-quality EVOO is fine at room temperature for 4-6 weeks after opening. It should be stored in a dark container away from heat if possible (light and heat are the enemies of extra virgin olive oil, or any olive oil for that matter). So you don’t need to refrigerate but try to use it within 4-6 weeks after opening. I used to buy giant jugs of EVOO but after learning the shelf life, I don’t do that anymore. Good luck! I hope you love it on your sandwich. It’s just so good. If you have any other questions, please let me know! Thanks. -Meggan
This is a great salad dressing and so easy to prepare! I tried it first with 1 tbsp of the mustard and it’s delicious. Next time I make it I’ll try 1 tsp to see the difference!
Thank you Jennifer! Glad you enjoyed! -Meggan
I am looking for a recipe for a vinaigrette that you can make and process and can. Is there a recipe out there that you could share with me. I am blessed with all sorts of fresh fruits and don’t want to just make jams and jellies. I would appreciate any feedback. Thanks, Donna Perkins
Hey there Donna, I don’t think it is safe to can homemade vinaigrette. I’m not an expert in canning but I checked my canning bible, the Ball Complete Book of Home Preserving and they don’t have a single recipe in there for a vinaigrette or a salad dressing of any kind. So, I’m guessing it’s not something that is safe to do. I’m really sorry about that and I wish I could help you further. -Meggan
Simple. Easy. Refreshing. I added a dash of balsamic glaze and it was even better for my taste. Will make this again.
Hi Justin, thank you! That sounds great! -Meggan
Thanks for posting this-it was just what the nascent chef ordered when I had to throw together an ad-hoc salad for my enchiladas!