This homemade red wine vinaigrette is my go-to dressing for salads. It only requires 5 ingredients, so it is really easy to keep everything you need on hand.
I prefer my vinaigrettes to be very strong, and I wrote the recipe how I make it. Traditionally, more olive oil is used which will reduce the vinegar-y-ness of the dressing. Make it how you like it.
The bold acidity of this vinaigrette compliments almost all foods. You can use white wine vinegar in its place of the red wine vinegar for a more mellow version. The mellow version is good when you have other delicate flavors in the dish you are preparing.
I use this vinaigrette on pasta salads, grain salads, bean salads, vegetable salads and greens. Check out some of my favorites in the list below!
Recipes that use Homemade Red Wine Vinaigrette:
- Broccoli and Olive Orzo Salad
- The pasta abosrbs the dressing, so only dress what you will eat immediately to keep the flavor of the vinaigrette bold.
- Arugula Wild Rice Salad
- This is a great fall salad, made with cranberries and feta.
- Greek Chickpea Salad
- This simple salad makes a great light lunch.
- Snap pea and fire roasted corn salad
- I love to serve this salad as a side at potlucks. Everyone loves it!
- Radish and corn wheat berry salad
- This salad is colorful with lots of texture.
- Butternut squash quinoa salad
- The creamy squash and bright pops of pomegranate make this salad unique.
- Cucumber dill quinoa salad
- I make this salad in spring when my garden dill is fresh.
- ¼ cup olive oil (or more to taste)
- ¼ cup red wine vinegar
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- ¼ tsp each: salt and pepper
- Mix all ingredients in a carafe. Remix just before pouring as it will start to separate.
