This homemade Red Wine Vinaigrette is an all-purpose salad dressing you’ll want in your kitchen at all times. It has a great balance of sweet, zippy, and savory flavors thanks to fewer than 10 everyday ingredients, and it tastes great with virtually any salad you love.
I’ve been saying this for years: a really flavorful homemade sauce or dressing can make or break a dish. Luckily, making sauces and salad dressings from scratch takes just a few minutes and requires only a few ingredients you may already have in your kitchen. If you’re ready to ditch the store-bought versions, I recommend starting with my Italian Dressing and my Caesar Salad Dressing recipes.
Homemade Red Wine Vinaigrette
Red wine vinaigrette is a staple salad dressing typically made with a mix of red wine vinegar, olive oil, and flavorful add-ins, like Dijon mustard, garlic, shallot, honey, and fresh herbs. Just like red wine, red wine vinegar is floral and sour, which gives the dressing a nice, punchy flavor. Complete with savory and tangy notes, it’s just balanced enough to tie any salad together.
All you need is 5 minutes to make a red wine vinegar salad dressing. You don’t need any fancy tools or ingredients—just whisk everything together in a bowl and you’re done. I recommend drizzling the dressing over your favorite leafy green salad and loaded grain bowls for a sour-sweet kick, or tossing it with roasted vegetables to bring out their natural flavors.
Two qualities make this the best red wine vinaigrette ever: it’s made with a 50-50 mix of olive oil and avocado oil, and it swaps the dried herbs for fresh herbs. The oil lends a rich body, while fresh thyme adds a bright, floral flavor. The store-bought version just can’t compete with my homemade recipe.
Ingredients and Substitutions
- Aromatics – I whisked a minced shallot and fresh garlic into the dressing for a savory foundation. If you don’t have shallots, use very finely minced red onion instead.
- Herbs – Fresh thyme brings a woodsy, earthy note. Almost any fresh herb can be used in its place, like fresh oregano, basil, or rosemary.
- Mustard – I like whisking Dijon mustard into many of my vinaigrettes because it helps emulsify the dressing, adds extra richness, and lends a subtle, tangy flavor that balances the other strong flavors. Stone-ground mustard or whole-grain mustard can be used as a substitute.
- Honey – I find that the sweetness balances the acidity of the vinegar very well. Maple syrup, agave, or a pinch of white sugar will work as a substitute.
- Vinegar – The star of this dressing is red wine vinegar. It’s bright and assertive without being too harsh.
- Oil – I use a blend of avocado oil and olive oil to keep the vinaigrette smooth and well-balanced. Feel free to make a simple red wine vinaigrette with only olive oil for a bolder flavor, or stick with avocado oil for a milder profile.
- Seasonings – Coarse salt and black pepper enhance the rest of the flavors.
How to Make Red Wine Vinaigrette
Combine ingredients: I start by adding all of the ingredients (except the olive oil) to a medium-sized mixing bowl.
Whisk in the oil: I whisk the dressing vigorously with one hand and slowly drizzle the oil into the bowl with the other. The goal here is to create an emulsion (AKA a smooth, unified vinaigrette that doesn’t separate).
Serve or store: At this point, I can either serve the dressing right away or store it in the fridge for later.
Chef Tip + Notes
Well-balanced flavors are important in any salad dressing recipe, but so is the consistency. To achieve a rich, cohesive texture where everything stays blended, always slowly drizzle in the oil while whisking vigorously. If you add the oil too early, the dressing won’t emulsify properly and could separate.
- Taste and tweak: I taste the vinaigrette as I go to make sure the flavors are balanced to my liking. A classic red wine vinaigrette should be tangy but not too sharp, with a savory note and just a hint of sweetness. If it tastes too acidic, add a small drizzle of oil or extra honey. Is the flavor flat? Another splash of vinegar or a pinch of salt usually does the trick.
- Alternative blender method: For an extra-smooth and creamy vinaigrette (or when I’m in a hurry), I add all of the ingredients (including the oil) to a blender and blend on high for 20 to 30 seconds or until the dressing is fully emulsified. This method yields a slightly thicker consistency that clings beautifully to greens.
- Make it your own: This recipe is endlessly customizable. Try adding a splash of balsamic reduction for deeper sweetness, a teaspoon of capers, or a dollop of anchovy paste for an umami boost. Crumbled blue cheese, feta, or grated Parmesan can add richness, while lemon zest brings brightness.
Serving Suggestions
This is my favorite salad dressing to drizzle over a hearty steak salad served with New York strip and a traditional Greek salad topped with fresh tomatoes, vegetables, feta cheese, and herbs. Additionally, it pairs well with classic salads, such as Cobb salad, Panzanella salad, and Mandarin Orange salad.
I know it’s in the name, but you aren’t limited to using a red wine vinegar salad dressing on salads. It can also add a punch of flavor to roasted vegetables (anything from potatoes to green beans). It can also double as a marinade for grilled chicken, steak, and veggies.
Make-Ahead and Storage
Make-Ahead: You can prepare the dressing a few hours or even a few days in advance.
How to Store: Store the red wine vinaigrette in a sealed jar or container in the refrigerator for up to 1 week. If the oil solidifies, let the dressing sit on the kitchen counter for 10 to 15 minutes so it can reliquify.
More Dressing Recipes
- Homemade Greek Dressing
- Poppy Seed Dressing
- Pesto Vinaigrette
- Lemon Vinaigrette Dressing
- Homemade Balsamic Vinaigrette
Red Wine Vinaigrette
Ingredients
- 1 peeled small diced shallot
- 1 finely minced garlic clove
- 1 teaspoon of minced fresh thyme
- 1 teaspoon of Dijon mustard
- 3 tablespoons of honey
- 1/3 cup red wine vinegar
- ¾ cup blended oil of olive and avocado
- coarse salt and freshly cracked pepper to taste
Instructions
- Add all the ingredients except for the oil to a medium-sized bowl.
- Slowly drizzle in the oil while vigorously whisking to emulsify the vinaigrette. Serve or store the dressing.
- Alternatively, add all the ingredients to a blender and blend on high for 20 to 30 seconds for a creamy, emulsified dressing.
Red Wine Vinaigrette Recipe