Red Wine Vinaigrette Dressing
Red Wine Vinaigrette is a bright, tangy homemade dressing made with red wine vinegar, garlic, mustard, honey, and a little Italian seasoning. It comes together in one bowl or jar with a quick shake, and it beats anything bottled with no preservatives or fillers. Drizzle it over salads, use it as a marinade, or toss it with pasta salad. Made with pantry staples, it takes just 5 minutes and makes about one cup.
There is a bottle of dressing in your fridge door right now. You bought it in good faith. It’s been there since a previous administration.
I’m not here to shame anyone. I’m here to point out that homemade vinaigrette takes five minutes, requires zero skill, and tastes so much better that the bottled stuff starts to seem like a practical joke you played on yourself.
This one is bright, tangy, garlicky, and just sweet enough from a little honey to keep the vinegar in line. You shake it in a jar. That’s it, the whole technique.
And it doesn’t stop at salad, because it’s also a fantastic marinade, a pasta salad rescue mission, and a legit reason to eat roasted vegetables. Italian Seasoning does most of the flavor lifting, which means the ingredient list stays short and you stay sane.
Make it once and the fridge door situation resolves itself.
More Homemade Salad Dressings
- Balsamic Vinaigrette – sweet tangy balsamic dressing in minutes
- Greek Vinaigrette – bright herby dressing with lemon and oregano
- Italian Dressing – classic zesty Italian herb vinaigrette
- Caesar Salad Dressing – rich creamy Caesar with anchovy depth
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Red Wine Vinegar – The whole personality of this dressing. It is bolder and fruitier than plain white vinegar. Don’t swap it out, because at that point you have made a different dressing and we are no longer talking about the same recipe. I have used white wine vinegar too but the flavor is lightly different along with the name.
Mustard – Adds flavor and acts as the emulsifier, which is the fancy word for the thing that keeps your oil and vinegar from immediately breaking up. Dijon is great, whole grain mustard adds texture.
Honey – Balances the acid so the vinegar does not walk all over everything. Maple syrup works too.
Italian Seasoning – My Homemade Italian Seasoning covers all your herbs in one spoonful instead of six jars.
Oil – Avocado or extra virgin olive oil both work. Olive oil is more fruity, avocado oil stays neutral and lets the herbs talk.
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How To Make Red Wine Vinaigrette
- In a small bowl or a jar with a lid, combine the mustard, minced garlic, honey, red wine vinegar, and Italian seasoning. Shake or stir to combine. Add the lemon juice and salt, then shake or stir again.
- Slowly add the oil while whisking, or just shake the jar with real commitment, until the dressing comes together. Store in the fridge until ready to use. Shake well before each use.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store in an airtight jar for up to 2 weeks. The fresh garlic and lemon are why this lives in the fridge and not on the counter.
Shake Before Using: It will separate. This isn’t a defect, it’s chemistry. Shake it and move on with your life and salad.
Cold Oil Situation: If the olive oil goes solid and cloudy in the fridge, let the jar sit out at room temperature for a few minutes. It sorts itself out. Nothing is ruined. I’ve even popped it in the microwave for 10 seconds to melt it faster. Usually, when I’m hangry.
Make Ahead: This actually gets better after a day as the garlic and herbs settle in, so making it ahead is the best move.
Variations
Balsamic Twist: Swap half the red wine vinegar for balsamic vinegar for something deeper and sweeter.
Extra Garlic: Add another clove, or 5. Nobody has ever regretted this.
Creamy Version: Whisk in a spoonful of mayo or Greek yogurt and suddenly it’s creamy Italian dressing.
Spicy: A pinch of red pepper flakes wakes the whole thing up.
Fresh Herbs: Stir in fresh basil, oregano, or parsley if you have them and want to feel fancy.
Ways To Use Red Wine Vinaigrette
Salad is the obvious one, so let’s move past it. This is excellent tossed into pasta salads, spooned over roasted vegetables, or used as a marinade for chicken, steak, or shrimp, where the acid does actual tenderizing work.
It’s also very good as a dip for crusty bread, which isn’t technically a direct use but something that will happen while you are standing at the counter. And I always use it on these Veggie Sliders!
Frequently Asked Questions
About 2 weeks in an airtight jar in the fridge. Shake it well before each use since it separates as it sits.
Because oil and vinegar don’t actually want to be together. The mustard helps hold them in a truce, but separation is normal and expected. A good shake fixes it every time.
Both work. Olive oil gives you that classic flavor, avocado oil is neutral and lets the vinegar and herbs come through. Use whichever is already open.
Yes, and it’s one of the best uses for it. The acid tenderizes chicken, steak, or shrimp while the garlic and herbs do the flavoring. Double the batch so you have some left for salad.
No, but it earns its spot. It balances the acid so the vinegar does not overwhelm everything. Maple syrup works, or skip it entirely if you like your dressing sharp.
You can, but it’s doing a lot of work here. Substitute a mix of dried oregano, basil, and parsley if you do not have the mix on hand.
Recipe Tips & Tricks
- Add the oil slowly while whisking for a smoother, better blended dressing. Or use a jar and shake it aggressively, which works and requires no coordination.
- Use a jar with a tight fitting lid. This is a dressing you shake, not one you fuss over.
- Let it chill an hour so the garlic and herbs actually release their flavor.
- Shake before every use. Every single one. It separates and that’s fine.
- Double the batch. It keeps for two weeks and you will find reasons to use it.
This classic Red Wine Vinaigrette recipe is bright, tangy, and takes five minutes start to finish. Shake up a jar and put it on everything!
Red Wine Vinaigrette Dressing Recipe
Ingredients
- 2 cloves garlic minced or pressed
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice juice from 1 lemon, use fresh!
- ½ cup avocado oil or olive oil
- ½ cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
Instructions
- In a small bowl or dressing container combine the mustard, garlic, honey, red wine vinegar, and Italian seasoning.
- Shake to combine.
- Add the lemon juice and salt.
- Shake or stir to combine.
- Slowly add in the oil while whisking to combine.
- Store in the fridge until ready to use.
Notes
- Add the oil slowly while whisking for a smoother, better blended dressing. Or use a jar and shake it aggressively, which works and requires no coordination.
- Use a jar with a tight lid. This is a dressing you shake, not one you fuss over.
- Let it chill an hour so the garlic and herbs actually release their flavor.
- Shake before every use. Every single one. It separates and that’s fine.
- Double the batch. It keeps for two weeks and you will find reasons to use it.
Nutrition
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