Take your salad to the next level with this tangy, flavorful Red Wine Vinaigrette. Made with just four simple ingredients, it’s sugar-free, quick to prepare, and versatile enough for green salads, pasta salads, grilled vegetables and more.
I eat a lot of salads and I prefer homemade dressings. Store-bought dressings often contain preservatives and added sugar, so preparing a simple vinaigrette at home delivers fresher flavor and more control over ingredients. This red wine vinaigrette is one of my go-to staples because it’s bright, balanced and stays good in the fridge for weeks.
Why you’ll love this recipe
- Tangy and flavorful with just four main ingredients.
- Ready in under five minutes — no blender needed.
- Dairy-free, gluten-free, low-carb friendly and free of added sugar.
- Easily customized with shallot, garlic or fresh herbs.
Recipe ingredients
These pantry-friendly ingredients combine to form a classic, well-balanced vinaigrette.
Ingredient notes
- Extra virgin olive oil — Use a good-quality oil for the best flavor and mouthfeel.
- Red wine vinegar — Its tangy, slightly fruity profile is central to this dressing; avoid the cheapest brands if possible.
- Fresh lemon juice — Adds brightness and lifts the overall flavor. Fresh is recommended over bottled.
- Dijon mustard — Acts as an emulsifier and adds savory depth; it’s the secret to a smooth, cohesive vinaigrette.
- Salt and pepper — Season to taste. Kosher salt and freshly ground black pepper work best.
- Optional additions — Finely chopped shallot, minced garlic or fresh/dried herbs are easy ways to vary the flavor.
How to make red wine vinegar dressing
This vinaigrette is made by combining the ingredients in a jar and shaking until emulsified. It takes less than five minutes and requires only a small jar with a lid.
- Combine 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt (or to taste) and 1/8 teaspoon black pepper (or to taste) in a small mason jar.
- Secure the lid and shake vigorously until the dressing is fully emulsified. Taste and adjust salt and pepper as needed. Use immediately or refrigerate.
FAQs
What is red wine vinaigrette made of? This dressing is made from extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, and seasoned with salt and pepper.
Is red wine vinaigrette healthy? Yes — when made at home it contains heart-healthy olive oil and no added sugar. It’s a lighter alternative to creamy dressings.
How long will this dressing last? Stored in an airtight container in the refrigerator, the vinaigrette will keep for about 2–3 weeks. The oil will solidify in the fridge; allow it to sit at room temperature for 10–15 minutes and shake well before using.
Serving suggestions
This red wine vinaigrette is a versatile dressing that pairs well with many dishes. Ideas:
- Toss with massaged kale, mixed greens, or a simple garden salad.
- Dress a Mediterranean orzo or pasta salad for a bright finish.
- Drizzle over grilled or roasted vegetables to enhance their natural sweetness.
- Use as a marinade for chicken or shrimp before grilling.
- Add a tablespoon of chopped shallot or a minced garlic clove for extra savory notes, or stir in fresh herbs such as parsley, oregano, or basil.
Recipe notes
- Emulsification: Dijon mustard helps the oil and vinegar combine, but the dressing may separate over time. Shake well before each use.
- Refrigeration: The mixture will firm up when chilled; bring it to room temperature briefly and shake to restore pourable consistency.
- Flavor variations: Swap lemon juice for a splash of orange or add a teaspoon of honey if you prefer a touch of sweetness.
Recipe
Red Wine Vinaigrette
Yield: about 12 servings (1 tablespoon per serving). Prep time: 5 minutes.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- Combine all ingredients in a small mason jar or a container with a tight-fitting lid.
- Screw the lid on and shake vigorously until the dressing is emulsified and slightly thickened.
- Taste and adjust seasoning. Store in the refrigerator and shake before using.
Equipment
- Small mason jar or a jar with a tight lid
- Measuring cups and spoons
Nutrition (per 1 tablespoon)
Calories: 81 kcal; Carbohydrates: 1 g; Protein: 1 g; Fat: 9 g; Sodium: 58 mg. Nutrition values are estimates and provided for informational purposes.
Storage: Keep refrigerated for up to 2–3 weeks. If the oil solidifies, let the jar sit at room temperature for 10–15 minutes and shake to re-emulsify.
Tips: For a smoother emulsion, whisk the mustard with the vinegar and lemon juice first, then slowly drizzle in the oil while whisking. Alternatively, shake everything in a jar for a rustic, easy approach.
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so the author can see your creation.