Red Wine Vinaigrette

This easy Red Wine Vinaigrette is simple and fabulous. It only takes 5 pantry ingredients (including salt!) for the easiest, best, restaurant-quality vinaigrette, ever.

Course Pantry

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings (2 tbsp each)

Calories 162kcal

Author Meggan Hill

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)

US Customary - Metric

Instructions

In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).

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 1/4 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 3/4 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.

Nutrition