This red wine vinaigrette is tangy and fresh,made with just 5 pantry ingredients. It’s so much better than store-bought salad dressing!
5 Ingredient Red Wine Vinaigrette
I love making homemade salad dressings, and this red wine vinaigrette is in our regular rotation, along with my classic Vinaigrette Recipe, Lemon Vinaigrette and Balsamic Vinaigrette. Making our salad dressing at home allows us to adjust the ingredients to our tastes, it tastes fresher, and there are no added preservatives or funky ingredients.
This red wine vinaigrette recipe requires just 5 simple ingredients (one of them is salt!) and it comes together in less than 5 minutes. It’s bright and tangy, with a touch of honey and Dijon to keep it balanced and smooth. Toss it with your favorite green salad or pasta salad or drizzle it over grilled or roasted vegetables to bring out their natural sweetness.
Ingredient Notes
- Extra Virgin Olive Oil: Extra virgin olive oil is a key ingredient in a vinaigrette, so its flavor will shine through. Choose one you love!
- Red Wine Vinegar: This is what makes it a red wine vinaigrette! It gives the dressing its punchy, fruity acidity.
- Dijon Mustard: Helps to emulsify the dressing so that it comes together into a creamy, cohesive texture when you whisk it.
- Honey: The honey balances out the tartness of the vinegar. You can add more or less, to taste. If you need a substitute, pure maple syrup works well.
- Salt: Brings out all of the flavors.
How to Make Red Wine Vinaigrette
Combine all ingredients: Add the olive oil, red wine vinegar, Dijon, honey and salt to a small bowl or jar. Whisk until well combined (or put a lid on the jar and shake well). Make sure the honey is incorporated, since it tends to stick to the bottom of the jar.
Taste and adjust: If it’s too acidic or tangy, add a little more honey or olive oil. If it’s too sweet, add a little more vinegar or olive oil. You can also add more salt and pepper to make the flavors pop.
Recipe Variations
While I love this classic recipe as is, sometimes it’s fun to play with the flavors. Here are a few variations to try:
- Add finely minced shallot and fresh thyme for more of a French-style vinaigrette.
- For Italian flavors, add dried oregano and a pinch of garlic powder.
- For a milder flavor, swap champagne vinegar for the red wine vinegar.
- Add a small minced garlic clove for punchy depth.
- Mix in a bit of finely grated Parmesan for a richer, nutty flavor.
How to Use Red Wine Vinegar Dressing
- Salad Dressing: I love it on a Steak Salad and this simple Green Salad.
- Pasta Salad: This dressing works well on my classic Pasta Salad, Greek Pasta Salad and Orzo Salad.
- Vegetables: Drizzle it over Grilled Vegetables or Roasted Vegetables.
- Grain Bowl: Use it as a dressing for a hearty grain bowl, like this Quinoa and Roasted Broccoli Grain Bowl. It’s also great drizzled over a bowl made with farro and roasted veggies.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Red Wine Vinaigrette
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 pinch fine sea salt
Instructions
- Combine all ingredients in a jar with a tight-fitting lid or in a small bowl. Seal the jar with the lid and shake until well combined, or whisk until well combined.¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon honey, 1 pinch fine sea salt
- Taste and adjust: If it’s too acidic or tangy, add a little more honey or olive oil. If it’s too sweet, add a little more vinegar or olive oil. You can also add more salt and pepper to make the flavors pop.
Notes
- To Store: Store in an airtight container (such as a mason jar with a lid) in the refrigerator for up to 2 weeks. The dressing will separate as it sits and the oil may solidify in the refrigerator. After chilling, let the vinaigrette sit at room temperature until the oil melts and then shake or whisk vigorously to recombine the ingredients.
- Yield: This recipe makes about 6 tablespoons of dressing, enough to dress 4 servings of salad. You can easily scale up the recipe to make more dressing for a crowd or to store for later.
