This post may contain affiliate links. Please read our disclosure policy.
This easy Red Wine Vinaigrette is my go-to homemade salad dressing when I want something light, tangy, clean, and classic. It’s made with red wine vinegar, Dijon mustard, garlic, a touch of maple syrup, and extra-virgin olive oil for a simple dressing that tastes bright, balanced, and so much fresher than anything from a bottle. Whisk it in a bowl or shake it in a jar, then drizzle it over greens, veggies, pasta salad, grain bowls, or grilled chicken.
Table of Contents
- Kellie’s Note Perfectly Dressed
- Why You’ll Love My Red Wine Vinaigrette
- Ingredients For Red Wine Vinaigrette
- How to Make Red Wine Vinaigrette
- How to Store Red Wine Vinaigrette
- Kellie’s Tips for the Best Red Wine Vinaigrette
- What to Serve with Red Wine Vinaigrette
- More Easy Salad Dressing Recipes
- Classic Red Wine Vinaigrette Recipe
Kellie’s Note
Perfectly Dressed
I’ve made a lot of salad dressings over the years, and this Red Wine Vinaigrette Recipe is the one I come back to when I need something quick that still tastes like I put in some effort. It has that bistro-style tang I love, the kind that wakes up a pile of greens without weighing everything down.
This is the dressing I make when dinner is almost done and I realize the salad needs a little something. It’s also the one I keep in the fridge when I’m trying to be a responsible adult and eat more vegetables before they become sad and forgotten in the crisper drawer.
What makes this Red Wine Vinegar Dressing so good is the balance. The red wine vinegar is bright and punchy, the Dijon gives it body, the garlic adds a savory little kick, and the maple syrup smooths out the sharp edges without making it sweet. It’s classic, simple, and just a little modern in the best way.
Why You’ll Love My Red Wine Vinaigrette
This Red Wine Vinaigrette Salad Dressing is one of those kitchen basics that makes everything taste a little more polished.
You’ll love it because:
• It’s ready in minutes. No blender, no cooking, no complicated steps.
• It tastes fresh and clean. Tangy red wine vinegar, good olive oil, and a little garlic make it bright but not heavy.
• It’s better than bottled dressing. You control the salt, sweetness, acidity, and oil, so it tastes exactly how you like it.
• It works with everything. Toss it with leafy salads, pasta salads, roasted vegetables, grain bowls, or use it as a quick marinade.
• It’s easy to adjust. Want it sharper? Add more vinegar. Want it smoother? Add a little more maple. Want it herby? Toss in tarragon or whatever soft herbs you have hanging around.
• It feels classic. This is the kind of homemade vinaigrette that makes a simple green salad taste like it came from a little French bistro.
Ingredients For Red Wine Vinaigrette
Here’s what you’ll need to make this Red Wine Vinaigrette Recipe. The exact amounts are in the recipe card, but this is the quick rundown of what each ingredient does and how you can swap things around.
• Red Wine Vinegar: This is the backbone of the dressing. It’s tangy, bold, and gives the vinaigrette that classic zip. For a softer flavor, you can use champagne vinegar or white wine vinegar. Balsamic vinegar will work, too, but it will make the dressing sweeter and darker.
• Dijon Mustard: Dijon helps the dressing come together and gives it that smooth, slightly creamy texture without adding dairy. Whole grain mustard is a great swap if you want a little texture. Yellow mustard will work in a pinch, but the flavor is sharper and less refined.
• Garlic: Fresh grated garlic melts right into the dressing and gives it a savory bite. If raw garlic feels too strong, let the vinaigrette rest for a few minutes before serving so it mellows. You can also use a small amount of garlic powder for a more subtle flavor.
• Maple Syrup: Just a touch balances the acidity of the vinegar. Honey is an easy substitute, or you can use agave if that’s what you have. You’re not trying to make the dressing sweet, just smooth out the tang.
• Kosher Salt and Black Pepper: Simple, essential, and doing a lot of work here. Salt makes the vinegar pop, and black pepper adds that classic peppery finish. Fine sea salt can be used instead, but start with a little less and adjust to taste.
• Extra-Virgin Olive Oil: A good olive oil gives the dressing body and richness. Since this recipe is so simple, use one you actually like the taste of. If your olive oil is very strong or peppery, you can use a milder olive oil or even avocado oil for a softer dressing.
• Fresh Tarragon: This is optional, but it adds a lovely fresh, slightly anise-like flavor that makes the vinaigrette feel a little special. You can skip it completely or swap in parsley, chives, basil, oregano, or thyme.
How to Make Red Wine Vinaigrette
This is the kind of recipe that barely needs a recipe, which is exactly why I love it. You can whisk it together in a bowl or shake it up in a jar.
- Start with the tangy base. Add the red wine vinegar, Dijon mustard, grated garlic, maple syrup, salt, and pepper to a bowl or jar. Whisk or shake until the mustard is blended in and the mixture looks smooth and glossy.
- Add the oil slowly. If you’re whisking, drizzle in the olive oil little by little while whisking constantly. The dressing will start to thicken and look more cohesive instead of separated and streaky.
- Use the jar shortcut. Add everything to a jar, seal it tightly, and shake until the dressing looks blended and slightly thickened. This is my favorite method when I’m making it ahead because the jar becomes the storage container, too.
- Taste and adjust. This is the most important part. If it tastes too sharp, add a tiny drizzle more maple or olive oil. If it tastes flat, add a pinch more salt. If it needs more brightness, add another splash of vinegar.
- Let it rest if you can. Even 5 to 10 minutes makes a difference. The garlic softens a bit, the flavors settle in, and the dressing tastes more rounded.
How to Store Red Wine Vinaigrette
- Store Red Wine Vinaigrette in an airtight jar or container in the refrigerator. It will keep well for about 1 week.
- Because this dressing is made with olive oil, it may thicken or look cloudy after chilling. That’s totally normal. Let it sit at room temperature for 10 to 15 minutes, then shake it well before using.
- If the dressing separates, don’t panic. Homemade vinaigrettes naturally do that. Just give the jar a good shake or whisk it again until it comes back together.
- If you add fresh herbs, use the dressing within a few days for the best flavor.
Kellie’s Tips for the Best Red Wine Vinaigrette
• Use good vinegar. Since red wine vinegar is the main flavor, choose one that tastes bright and clean, not harsh.
• Grate the garlic. A microplane helps the garlic disappear into the dressing so you get flavor in every bite without chunks of raw garlic.
• Don’t skip the Dijon. It adds flavor and helps the vinaigrette stay blended longer.
• Balance is everything. The best vinaigrette should be tangy but not mouth-puckering, rich but not oily, and seasoned enough that it makes greens taste better instantly.
• Taste with a lettuce leaf. A spoonful of dressing can taste stronger on its own than it does on salad. Dip a piece of lettuce into the vinaigrette before making final adjustments.
• Let it rest. A few minutes gives the garlic time to mellow and the flavors time to become friends.
• Make it in a jar. It’s fast, easy, and gives you one less dish to wash, which is always the correct choice.
• Add herbs right before serving. If you’re using tarragon or other fresh herbs, stir them in closer to serving time for the freshest flavor.
What to Serve with Red Wine Vinaigrette
Red Wine Vinaigrette is one of the most versatile dressings you can keep in your fridge. It’s light and tangy enough for delicate greens but bold enough to hold up to heartier salads and proteins.
Try it with:
- Easy Cucumber Tomato Salad
- Greek salad with feta, olives, tomatoes, and crisp romaine
- Italian chopped salad with salami, provolone, chickpeas, and pepperoncini
- Pasta salad with fresh vegetables and herbs
- Grain bowls with farro, quinoa, or rice
- Roasted vegetables like carrots, potatoes, asparagus, or Brussels sprouts
- Tomato and mozzarella salad
- White bean salad or chickpea salad
- Sandwiches and wraps in place of mayo or heavier dressing
More Easy Salad Dressing Recipes
If you love this easy Red Wine Vinaigrette Recipe, try a few more homemade dressings to keep your salads interesting all week long:
- Balsamic Vinaigrette
- Lemon Vinaigrette
- Green Goddess Dressing
- Buttermilk Ranch Dressing
- Honey Mustard Dressing
- Caesar Dressing
- Italian Dressing
- Blue Cheese Dressing
- Poppy Seed Dressing
Classic Red Wine Vinaigrette Recipe
Equipment
- whisk
- Measuring cups and spoons
- Microplane or grater
- Mason jar or airtight container
Ingredients
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely grated
- 1 teaspoon maple syrup, or honey
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1-2 teaspoons finely chopped fresh tarragon, optional
Instructions
- In a medium bowl or jar, whisk together the red wine vinegar, Dijon mustard, grated garlic, maple syrup, salt, and pepper until smooth.
- Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is thickened and blended.
- Taste and adjust the seasoning with more salt, vinegar, or maple syrup, if needed.
- Let the vinaigrette rest for 5 to 10 minutes before serving, if time allows, to help the garlic mellow and the flavors blend.
- If using the jar method, add all ingredients to a jar, seal tightly, and shake vigorously for 15 to 20 seconds until combined.
Notes
- For a smoother garlic flavor, let the vinaigrette rest for 5 to 10 minutes before serving.
- If the dressing tastes too tart, add a tiny drizzle more maple syrup or olive oil to balance it.
- If the flavor tastes flat, add another pinch of salt or a small splash of red wine vinegar.
- The vinaigrette may separate as it sits. Shake or whisk well before serving.
- Store in an airtight jar or container in the refrigerator for up to 1 week.
- If the olive oil solidifies in the refrigerator, let the dressing sit at room temperature for 10 to 15 minutes, then shake well before using.
- Fresh tarragon is optional, but it adds a lovely bistro-style flavor. Parsley, chives, basil, oregano, or thyme can also be used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
