Red Wine Vinaigrette Dressing
Whisk together this red wine vinaigrette dressing in just 5 minutes at home! It’s made with simple, healthy ingredients like red wine vinegar and olive oil. It has a deliciously robust and tangy flavour that pairs well with green salads, pasta salads, and broccoli salads too! You can store this vinaigrette in a jar with an airtight lid — it will keep in the fridge for about 2 weeks.
What does red wine vinegar taste like?
Red wine vinegar is one of my favourite vinegars to use – it has a really unique taste! I always have a jar in my fridge – not just for salad dressing, but I also love it for sautéing veggies.
Because it’s made from red wine (grapes), it has a punchy, tangy, fruity flavour compared to other vinegars. Other words to describe its taste are “acidic,” “loud,” and “fuller bodied.”
Compared to white wine vinegar, it’s not as light and delicate. Compared to balsamic vinegar, it is much less sweet.
Want more dietitian-designed salad dressing recipes? Check out my roundup of healthy homemade salad dressings for more ideas. You may also enjoy my Miso Sesame Salad Dressing, this Maple Dijon Vinaigrette, or this Creamy Tahini Balsamic Dressing!
What to serve with this red wine vinaigrette
Curious what type of salad to serve with this quick and easy vinaigrette? Here are some perfect pairings:
- Salad greens, like chard, dandelion, spinach, romaine, and kale
- Veggies like green beans, tomatoes, mushrooms, broccoli, beets, and bell peppers
- Greek salads with cucumbers, tomatoes, bell peppers, onion, olives, and feta
- Italian salads or cold pasta salads
- Salads with croutons (like these homemade sourdough croutons)
- Salads with stronger herbs, like oregano, parsley, or thyme
- Salads topped with red meat, chicken, or hard-boiled eggs
- Heartier salads with ingredients like roasted/grilled veggies and proteins, whole grains (like quinoa or farro), or steamed potatoes
- Salads with cheese in them, like feta, goat cheese, mozzarella or parmesan
TIP: When deciding whether to use a red wine or white wine vinaigrette, a helpful tip I once read was to think of whether you’d pair that meal with a glass of white or red wine. White wine vinaigrettes will go great with lighter, more delicate flavours. In comparison, a red wine vinaigrette will pair well with heartier, stronger flavours. Just like their wine counterparts 🙂
About the ingredients
All you need to make this basic red wine vinaigrette recipe are 5 simple ingredients, plus optional dried herbs if desired:
- Olive oil: A high-quality extra virgin olive oil provides a source of heart-healthy fats that helps to make a salad more filling and satisfying, while also helping your body to absorb any fat-soluble nutrients in the salad itself.
- Red wine vinegar: You’ll find red wine vinegar in the oil + vinegar aisle at your local grocery store. There are SO many different brands out there, and what’s available to you will likely vary depending on where you live. Once opened, I recommend storing the bottle in the fridge to extend its shelf life and prevent oxidation.
- Honey: Choose a more liquid honey that will easily mix into this dressing, versus one that is too hard! If you’d like to make this recipe vegan, simply swap honey with maple syrup.
- Dijon mustard: Mustard helps to emulsify and thicken a salad dressing. I personally used a smooth/creamy (versus grainy) dijon that is milder in taste (not too spicy), as we don’t want the mustard flavour to be too overpowering here.
- Garlic powder: I like the way garlic powder integrates smoothly into salad dressing, but you could use freshly minced garlic cloves as well (they will give a punchier, more garlicky flavour).
- Optional: While not completely necessary, I LOVE adding some dried oregano, thyme, or other Italian seasonings whenever I make this red wine vinaigrette. These seasonings pair so well and add an extra layer of flavour.
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Visual guide: how to make a red wine vinegar dressing
STEP 1: Add all ingredients to a small bowl, or to a small jar with a lid.
STEP 2: Whisk ingredients or shake jar vigorously to combine well. Use immediately or store for later!
Recipes using this red wine vinegar dressing
Below are 4 recipes from the blog that use this red wine vinaigrette dressing! As you can see, it’s one of my favourite dressings to make and use.
Kale pasta salad with sundried tomatoes, red peppers, and parmesan.
Stuffed delicata squash with quinoa, kale, pomegranate, and goat cheese.
Roasted broccoli salad with farro, goat cheese, and dried cranberries.
Golden beet salad with arugula, quinoa, and pecans.
More healthy salad dressing recipes
- Go-To Balsamic Vinaigrette
- Vegan Cashew Caesar Dressing
- Nutritional Yeast Salad Dressing
- Creamy Pesto Vinaigrette Dressing
Did you give this Red Wine Vinaigrette Dressing Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Healthy Red Wine Vinaigrette Dressing (5-Minutes!)
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp honey (or maple syrup)
- 1 tsp dijon mustard
- 1 tsp garlic powder (or approx. 2 large cloves, minced)
- 1 tsp dried Italian herbs (like oregano, thyme, or Italian seasoning)
- Salt + pepper, to taste
Instructions
- Combine all dressing ingredients into a jar with a lid or in a small bowl. Shake or whisk to combine, adjusting seasonings to taste.
- Serve as desired (see post for ideas) or store in the fridge for later!
Notes
- You can store this salad dressing in a jar with an airtight lid. It will keep in the fridge for about 2 weeks.
- Separation of the oil from the other ingredients is normal. Simply give the dressing a good shake or whisk before using it.
- While not completely necessary, I LOVE adding some dried oregano, thyme, or other Italian seasonings whenever I make this red wine vinaigrette. These seasonings pair so well and add an extra layer of flavour. Feel free to combine a couple of them!
- I like the way garlic powder integrates smoothly into salad dressing, but you could use freshly minced garlic cloves as well. I’d start with 2 large cloves, then add from there according to taste preferences!
- I personally used a smooth/creamy dijon (versus grainy) that is milder in taste (not too spicy), as we don’t want the mustard flavour to be too overpowering here.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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