The BEST Red Wine Vinaigrette for a Light and Punchy Salad
Every home cook needs a light and punchy vinaigrette recipe in their back pocket – the kind you can whisk together in a few minutes to make a quick salad.
This red wine vinaigrette is exactly that. It’s a total classic – a bright, zippy, and perfectly mouth-puckering combination of red wine vinegar, Dijon mustard, and aromatic garlic and shallots, with a quick drizzle of honey to balance all of the harsh flavors with a kiss of natural sweetness.
Aside from its simplicity, the best thing about this red wine vinegar dressing is that it’s the perfect punchy palette cleanser. Quickly tossing it with greens is the easiest way to freshen up rich and hearty meals like grilled steak, juicy burgers, cheesy pizza, or a decadent pasta dinner.
No exaggeration, I toss it with leafy greens to make my Fresh Mixed Greens Side Salad a few times every week!
Easy to make, beautifully balanced, and so seriously versatile – a staple salad dressing you’ll turn to again and again!
More Must-Have Vinaigrette Recipes! ⇢ If you love a quick and simple salad dressing, be sure to try my Maple Balsamic Vinaigrette, Whole Grain Mustard Vinaigrette, or Easy Greek Vinaigrette next! They’re all made with pantry staple ingredients and easy to whip up in 5 minutes or less.
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Buy Now → Punchy Red Wine Vinegar is a Must-Have Pantry Staple
Red wine vinegar is particularly bold and punchy type of vinegar, especially compared to sweeter balsamic vinegar, subtle white wine vinegar, or tangy apple cider vinegar. That’s because it’s made from fermented red wine, the key to its signature tangy-tart flavor.
You’ll find a wide range of red wine vinegar at the grocery store and they can all make delicious red wine vinaigrettes. The difference between affordable store brands and more premium options just comes down to the quality of red wine used in fermentation.
If you need to re-stock your pantry, I recommend selecting a high-quality red wine vinegar for your vinaigrette. Check the label – if it lists the type of wine or grapes that it’s made from, that’s a good sign!
Storage Tip! ⇢ Stored properly, a bottle of red wine vinegar lasts a long time. It’s best to keep your vinegar in a cool, dark place like your kitchen pantry – no need to refrigerate.
How to Make a Homemade Red Wine Vinaigrette
This homemade red wine vinaigrette comes in 5 minutes or less – couldn’t be easier!
To make it, simply combine the red wine vinegar with extra virgin olive oil, Dijon mustard, honey, and very finely chopped shallot and garlic in a bowl or jar. Whisk or shake to combine. Once the mixture is emulsified, it’s good to go – easy as that!
“Emulsify” is simply a fancy way of saying combining 2 ingredients that are hard to mix. 🤓 The emulsification of olive oil and red wine vinegar is what creates a smooth dressing. You can also use the high speed of an immersion blender to achieve extra smooth emulsification, but I always skip pulling out the extra equipment here – good ol’ elbow grease does a fine job!
Vinaigrette Storage Tip
Homemade red wine vinaigrette will keep in the refrigerator for up to 5 days. Don’t worry if it separates and solidifies. Just give it a zap in the microwave and whisk it back together. Check the Recipe Notes, below, for more guidance!
Serving Suggestions
I love pairing a bold red wine vinaigrette with fresh leafy greens. It makes the perfect salad for rich and hearty dinners like steak, fish, pasta, and more.
My favorite way to use a red wine vinegar dressing is to make my Fresh Mixed Greens Side Salad, a recipe I consider to be the staple PWWB House Salad! Add some shredded chicken and it’s also an easy lunch or dinner salad.
I can’t wait for you to try this Light and Punchy Red Wine Vinaigrette! I think you’ll come back to it time and time again since it’s quick and easy to make and packs a big punch of zippy flavor – I know I do!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Light & Punchy Red Wine Vinaigrette (Ready in 5 Minutes)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: ½ cup 1x
- Category: Sauces & Condiments, Entrée Salads & Bowls
- Method: No-Cook
- Cuisine: American, French-inpsired
- Diet: Vegetarian
Description
Every home cook needs a light and punchy salad dressing recipe in their arsenal, and this Red Wine Vinaigrette is my go-to.
It’s a classic vinaigrette made with olive oil, red wine vinegar, shallot, garlic, and the littlest touch of honey to mellow any harsh flavors with a kiss of natural sweetness. The resulting red wine vinegar salad dressing is bright, zippy, and pleasantly mouth-puckering – the perfect punchy palette cleanser!
Simply toss it with mixed greens for an easy side dish to freshen up any hearty meal – check out the blog post, above, for some of my favorite serving and pairing suggestions. ♡ Happy cooking!
Ingredients
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (substitute agave nectar or pure maple syrup if vegan)
- ½ shallot, finely diced (approx. 2 tablespoons)
- 2 cloves garlic, finely chopped or grated
- kosher salt and ground black pepper, to season
Instructions
- Prep the red wine vinaigrette: Combine all listed ingredients in a small bowl or jar, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Serve: Enjoy your grainy mustard vinaigrette immediately. My personal favorite pairing is this Fresh Mixed Greens Side Salad, which I consider to be our PWWB House salad. Enjoy!
Notes
Storage: This red wine vinaigrette will keep, stored in an airtight container in the refrigerator, for up to 5 days. If the vinaigrette separates and solidifies in the refrigerator, simply warm it slightly in the microwave until it’s liquid again, then whisk to combine well and serve as desired.
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