Red Wine Vinaigrette

This homemade Red Wine Vinaigrette recipe is perky and flavorful and so easy to make.  You can make this red wine vinaigrette dressing in a pinch to serve with all of your favorite green, bean and pasta salads.  

Homemade Red Wine Vinaigrette dressing is perky and flavorful and it pairs nicely with just about any salad you’ll want to toss it with, whether it’s leafy greens, bean, pasta or a quinoa salad.

Not only is this red wine vinaigrette dressing quick and easy to make, but the flavor is far superior to the store-bought bottled stuff and rivals any restaurant version out there!

Red Wine Vinaigrette Recipe

• Red Wine Vinegar. This is the key ingredients, so be sure to use an affordable high quality red wine vinegar. 
• Olive Oil. Also a key ingredient, so use a good light olive oil, preferably one without an intense flavor so the flavors of the other ingredients can also be enjoyed. I use regular olive oil rather than extra-virgin olive oil for this vinaigrette.
• Mustard. We use Dijon mustard to help emulsify the vinaigrette.
• Garlic. This adds a nice flavor to the dressing. 
• Seasoning. A little dried oregano and Italian seasoning adds a lot of flavor to this dressing.
• Parmesan Cheese. We use the small holes on a box grater so the parmesan is so finely grated it’s almost powdery, then we whisk the cheese into the dressing at the end just before serving.
• Water. This is a little tip. If the vinegar in a homemade salad dressing has too much kick for your tastebuds, just add a tablespoon or two of water to tame the vinegar.

Find printable recipe with measurements below

How To Make Red Wine Vinaigrette

1. Whisk the ingredients (except Parmesan cheese) together in a bowl or add ingredients to a mason jar, seal the lid and shake vigorously to blend well. Whisk in the grated Parmesan cheese.
2. Leftovers will keep in the tightly sealed mason jar in the refrigerator for up to a week. You will need to let the mason jar sit at room temperature for a few minutes before using though because the olive oil will solidify a bit in the fridge.

Is Red Wine Vinegar Gluten Free?

Yes! Red wine vinegar, along with apple cider vinegar and balsamic vinegar are gluten-free. Non-distilled vinegars made from wheat, rye and barley are not considered gluten-free.

Should Red Wine Vinegar Be Refrigerated?

Vinegar is self-preserving, so it won’t go bad as long as the cap is secured tightly on the bottle. Balsamic vinegar is sensitive to light and heat, so it should be stored in a cool dark space. It doesn’t need to be refrigerated, but if you use it mostly to make vinaigrettes with and want it chilled, then it’s perfectly fine to store it in the refrigerator.

Serving Suggestions

This red wine vinaigrette is a delicious dressing that you can toss with just about any salad. The possibilities are endless really, but here are just a few of my favorite salads that I’ll toss with balsamic vinaigrette.

• Mediterranean Quinoa Salad
• Mediterranean Bean Salad
• Everyday Mediterranean Salad
• Italian Salad
• Mediterranean Broccoli Cauliflower Salad

Looking For More Homemade Salad Dressings To Make?

I like to keep a jar of homemade salad dressing in the fridge to drizzle over greens for a quick and easy salad. Here are a few of my favorites that I keep on hand. They go with just about any salad you’d want to toss them with.

• Champagne Vinaigrette
• Orange Citrus Vinaigrette
• Creamy Gorgonzola Dressing
• Sun Dried Tomato Vinaigrette
• Jalapeno Ranch Dressing
• Balsamic Vinaigrette
• Ginger Salad Dressing
• Greek Salad Dressing
• Honey Lime Dressing
• Caesar Salad Dressing
• Lemon Basil Vinaigrette 
• Avocado Oil Salad Dressing

Continue to Content

Print

Yield: 8 servings

Red Wine Vinaigrette

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

This homemade Red Wine Vinaigrette is perky and flavorful and so easy to make.  You can make this red wine vinaigrette dressing in a pinch to serve with all of your favorite green, bean and pasta salads.  

Ingredients

• 1/2 cup red wine vinegar
• 1 garlic clove, peeled and grated
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon red pepper flakes
• 2 teaspoons Dijon mustard
• 1 cup olive oil
• 1/3 cup Parmesan cheese, finely grated 
• Pinch of salt and pepper to taste

Instructions

1. Whisk the ingredients (except Parmesan cheese) together in a bowl or add ingredients to a mason jar, seal the lid and shake vigorously to blend well. Whisk in the grated Parmesan cheese.
2. Store leftovers in a tightly sealed mason jar in the refrigerator for up to a week. You will need to let the mason jar sit at room temperature for a few minutes before using though because the olive oil will solidify a bit in the fridge.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 4mgSodium: 119mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.