Red Wine Vinaigrette

Red Wine Vinaigrette

A tangy, garlicky dressing that whisks together in minutes for crisp salads.

Total 10 min Makes 16 oz Calories 124/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances sharp red wine vinegar with olive oil, a touch of Dijon, and minced garlic for a bright, tangy dressing. It comes together in one bowl with no cooking required, making it a quick staple for green salads, marinated vegetables, or drizzling over grilled meats.

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl, whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper until combined.

  2. While whisking constantly, slowly drizzle in the olive oil in a thin stream until the vinaigrette is emulsified and slightly thickened.

  3. Taste and adjust seasoning with additional salt and pepper as needed.

  4. Transfer to a mason jar or airtight container and refrigerate until ready to use; whisk or shake again before serving as the oil may separate.

Rate this recipe

★ 4.7 (1)

Red Wine Vinaigrette

This vinaigrette balances sharp red wine vinegar with olive oil, a touch of Dijon, and minced garlic for a bright, tangy dressing. It comes together in one bowl with no cooking required, making it a quick staple for green salads, marinated vegetables, or drizzling over grilled meats.

10 min 16 oz 124 cal

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a medium bowl, whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper until combined.

  2. 2

    While whisking constantly, slowly drizzle in the olive oil in a thin stream until the vinaigrette is emulsified and slightly thickened.

  3. 3

    Taste and adjust seasoning with additional salt and pepper as needed.

  4. 4

    Transfer to a mason jar or airtight container and refrigerate until ready to use; whisk or shake again before serving as the oil may separate.