Make this easy homemade red wine vinaigrette salad dressing with olive oil, Dijon mustard, garlic, Italian seasoning, and red wine vinegar.
Bright, tangy, and wonderfully versatile, this Easy Homemade Red Wine Vinaigrette Salad Dressing Recipe is a flavorful kitchen staple made with simple pantry ingredients. Extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, and red pepper flakes come together in just minutes.
Making red wine vinaigrette from scratch allows you to adjust the acidity, heat, and seasoning to suit your taste. Dijon mustard helps emulsify the oil and vinegar, giving the dressing a smooth consistency that coats salad greens evenly.
Drizzle this homemade vinaigrette over mixed greens, pasta salads, roasted vegetables, grain bowls, or Mediterranean-inspired dishes. It can also be used as a flavorful marinade for chicken, shrimp, seafood, or vegetables.
Prep Time: 10 minutes
Resting Time: 10 to 15 minutes
Total Time: 20 to 25 minutes
Yield: Approximately 3/4 cup, 6 servings
Serving Size: About 2 tablespoons
Ingredients
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon Italian seasoning
1 clove garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Directions
Step 1: Combine the Ingredients
Add the extra-virgin olive oil, red wine vinegar, Italian seasoning, minced garlic, Dijon mustard, red pepper flakes, kosher salt, and black pepper to a small mixing bowl or glass jar with a tight-fitting lid.
Step 2: Emulsify the Vinaigrette
Whisk the ingredients vigorously for 30 to 60 seconds, or until the oil and vinegar are thoroughly combined and the dressing becomes slightly thickened.
If using a jar, securely fasten the lid and shake vigorously until the vinaigrette looks smooth and well blended. The Dijon mustard helps bind the oil and vinegar together.
Step 3: Taste and Adjust
Taste the vinaigrette and adjust the seasonings as desired. Add more salt for enhanced flavor, additional black pepper for a bolder finish, or more red pepper flakes for extra heat.
For a milder, less acidic dressing, whisk in an additional 1 to 2 tablespoons of olive oil.
Step 4: Let the Flavors Develop
Allow the vinaigrette to rest for 10 to 15 minutes before serving. This gives the garlic, herbs, and seasonings time to infuse the dressing.
Step 5: Serve
Shake or whisk the vinaigrette again before serving. Drizzle it over mixed greens, spinach, arugula, pasta salad, grain bowls, roasted vegetables, or fresh tomato salads.
It is especially delicious with romaine lettuce, cucumbers, tomatoes, red onions, feta cheese, olives, chickpeas, quinoa, or grilled chicken.
Step 6: Store the Dressing
Transfer leftover vinaigrette to an airtight container or keep it in the covered jar used for mixing. Refrigerate for up to 1 week.
Allow the refrigerated dressing to sit at room temperature briefly if the olive oil has solidified. Shake or whisk thoroughly before each use.
Notes
Natural separation is normal in homemade vinaigrette. Shake or whisk the dressing before serving.
For a smoother garlic flavor, let the vinaigrette rest for at least 10 to 15 minutes before serving.
If you prefer a less tangy dressing, increase the olive oil by 1 to 2 tablespoons.
Add 1 teaspoon of fresh lemon juice for extra brightness.
Honey or maple syrup may be added for a touch of sweetness to balance the vinegar’s acidity.
Fresh parsley, basil, oregano, or thyme may be used in place of the dried Italian seasoning. When substituting fresh herbs, start with 1 tablespoon of finely chopped herbs and adjust to taste.
Reduce or omit the red pepper flakes for a mild vinaigrette.
Use the dressing as a marinade for chicken, shrimp, seafood, or vegetables. Always discard marinade that has come into contact with raw meat or seafood.
Store the vinaigrette in an airtight container in the refrigerator for up to 1 week for the freshest flavor.
