How to Make Red Wine Vinaigrette

Take your salad to the next level with this tangy, flavorful Red Wine Vinaigrette recipe. Made from just four simple ingredients, it’s sugar-free and perfect for green salads, pasta salads, grilled vegetables and more. Ready in minutes and easy to customize, this dressing is a kitchen staple.

I’m a serious salad lover and I prefer the freshest ingredients I can find. Homemade dressings have no preservatives or artificial additives, so they taste noticeably brighter than store-bought versions. While I enjoy richer dressings like Greek yogurt ranch or Louie, I usually keep a simple vinaigrette on hand during the week because it’s versatile and quick to prepare.

My Greek salad dressing and this Red Wine Vinaigrette are favorites for weeknight meals. Both are easy to make in a small jar and store in the refrigerator. Homemade always tastes best and lets you control quality and flavor.

Why you’ll love this recipe

• Bright, tangy flavor from red wine vinegar balanced with lemon and Dijon mustard.
• Only four core ingredients and under 5 minutes to prepare.
• Dairy-free, gluten-free, paleo-friendly and suitable for low-carb diets.
• Easy to adjust—add shallot, garlic, or herbs to suit your taste.

Recipe ingredients

There are just four main ingredients in this red wine vinaigrette, most of which you likely have in your pantry. A pinch of salt and pepper rounds out the flavor.

Ingredient notes

• Olive oil: Use a good-quality extra virgin olive oil for the best flavor and mouthfeel.
• Red wine vinegar: Choose a red wine vinegar with a clean, balanced tang. Avoid extremely cheap vinegars for better depth of flavor.
• Lemon juice: Fresh lemon juice brightens the dressing—prefer fresh over bottled whenever possible.
• Dijon mustard: Acts as an emulsifier and adds savory, slightly spicy depth—this is the secret to a well-rounded vinaigrette.
• Optional add-ins: Finely chopped shallot, a minced garlic clove, or a teaspoon of dried herbs (oregano, thyme) can enhance the dressing.

How to make red wine vinaigrette

This vinaigrette takes less than five minutes to prepare. Simply combine the ingredients, seal, and shake until the dressing emulsifies. Adjust salt and pepper to taste.

Pro tip: A mid-quality red wine vinegar will give you the best balance of flavor—no need to buy the most expensive bottle, but avoid the weakest options.

1. Combine all ingredients in a small mason jar or container with a tight-fitting lid.
2. Screw on the lid and shake vigorously until the mixture is fully emulsified. Taste and adjust salt and pepper if needed.

FAQs

Serving suggestions

This vinaigrette is versatile. Try it with:

• Mixed greens, spinach, or arugula salads
• Massaged kale or grain-based salads like orzo and pasta salads
• Drizzled over grilled vegetables or roasted green beans
• As a light marinade for chicken or vegetables before grilling

Recipe notes

• Separation: The dressing will separate and may solidify in the fridge. Let it sit at room temperature for 10–15 minutes, then shake to re-emulsify.
• Storage: Keeps 2–3 weeks refrigerated in a sealed jar.
• Variations: Add 1 tablespoon finely chopped shallot, 1 minced garlic clove, or 1 teaspoon dried herbs to change the flavor profile.

Recipe card

Equipment

• Small mason jar or any jar with a tight-fitting lid
• Measuring cups and spoons

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made!

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