If you have a bottle of neglected red wine vinegar sitting in your cupboard, I have the perfect recipe to help you use some of it up! This has become my go-to vinaigrette recipe and it works with all kinds of salads. In case you don't read all of this recipe for my salad dressing with red wine vinegar...know this:
It will taste MUCH better if you let it sit in the fridge for at least an hour before serving. This really helps the flavors come together and you'll love it that much more.
I've been making this recipe on heavy rotation, even bringing it to family dinners and posting it on TikTok and Instagram. My friends and family have started making it too and it truly makes me so happy when people try my recipes.
But it makes me ESPECIALLY happy when they love them as much as this one!
Here's what you'll need:
- ½ cup extra virgin olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard (grainy or smooth will work)
- 1 tablespoon lemon juice (freshly squeezed is best!)
- 1 tablespoon maple syrup (can sub honey)
- 2 minced garlic cloves (please use fresh garlic rather than jarred if possible!)
- 1 teaspoon granulated onion or granulated onion
- ½ teaspoon coarse sea salt
- Freshly ground black pepper
How to Make an Easy Salad Dressing with Red Wine Vinegar
Now, for the details! Here's how to make my salad dressing with red wine vinegar for yourself.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, and maple syrup. The mustard acts as an emulsifier, helping to bind the ingredients together.
- While whisking continuously, slowly drizzle in the extra-virgin olive oil. This gradual incorporation creates a smooth and well-blended dressing.
- Season the vinaigrette with salt, the granulated or dehydrated onion, and lots of freshly ground black pepper to taste. You can start with less salt if you want and adjust according to your preferences.
- Once you've whisked the ingredients together, transfer the vinaigrette to a jar or airtight container. It's essential to let it sit in the refrigerator for at least an hour before serving. This resting period allows the flavors to meld together and it gives the granulated onion a chance to soften.
- When you're ready to enjoy your salad, give the vinaigrette a good shake to recombine any separated ingredients.
- Drizzle it generously over your salad greens, and toss until all the leaves are evenly coated.
Other notes and tips
The tangy acidity of the red wine vinegar, combined with the richness of the olive oil and the subtle kick from the mustard and garlic, will elevate the flavors of your salad to new heights...I can't wait for you to try it!
And remember...
The longer the vinaigrette sits in the fridge, the more the flavors will develop. So, if you can resist the temptation, allowing it to rest for a few hours or even overnight will yield even better results.
The vinaigrette can be stored in the refrigerator for up to five days, so feel free to make a larger batch to have on hand for future salads.
Now you have a fantastic recipe to make the most of that neglected bottle of red wine vinegar. Prepare this vinaigrette, let it chill, and get ready to level up any salad you put it on.
Oh, and if you're looking for the best croutons ever to add to your salad, my garlic butter croutons are the way to go.
What to serve with this salad dressing with red wine vinegar
If you're planning to use this as a side salad to your main course, I have some ideas for what that vegetarian main course could be!
- CREAMY PASTA SAUCE WITH COTTAGE CHEESE
- CREAMY CHIPOTLE PASTA WITH SPINACH
- EASY SHEET PAN VEGGIE PIZZA WITH STORE-BOUGHT PIZZA DOUGH
📖 Recipe
Easy Vinaigrette Salad Dressing with Red Wine Vinegar
Ingredients
- ½ cup extra virgin olive oil
- 3 tablespoon red wine vinegar
- 2 garlic cloves minced, I recommend using fresh (not jarred) garlic
- 1 tablespoon Dijon mustard smooth or grainy will work
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice fresh
- 1 teaspoon granulated onion
- ½ teaspoon coarse sea salt
- black pepper freshly ground, I use lots!
Instructions
- In a jar or container, whisk together the red wine vinegar, Dijon mustard, minced garlic, and maple syrup.
- While whisking continuously, slowly drizzle in the extra-virgin olive oil. Doing this slowly helps create a smooth and well-blended dressing.
- Season the vinaigrette with salt, dehydrated/granulated onion, and lots of freshly ground black pepper to taste.
- Transfer the vinaigrette to a jar or airtight container. *Please* let it sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together, and for the dehydrated onion to soften.
- When you're ready to eat it, give the vinaigrette a good shake to recombine any separated ingredients. Drizzle it generously over your salad greens, and toss until all the leaves are evenly coated.
Nutrition
If you're in the process of building up your salad dressing repertoire, the next one I need you to try is my caesar salad dressing without raw anchovies. This was one of my first "viral" recipes and it's one I'm the most proud of to this day! You can also see that one in action right here.
If you try this, please rate it and review it so I can hear what you think!
Until next time,
Chelsea XO
By the way, I have a new page on my site with a bunch of helpful links. It has links to my social profiles, LTK, Amazon Storefront, etc. There's NO pressure to shop from any of these links, but if you're curios about the products I use, etc., that's where you'll find them. As always, your support is SO appreciated!
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