A classic and zesty red wine vinaigrette that’s ready in minutes. Perfect for dressing leafy greens, roasted veggies, grain bowls, and more this tangy dressing adds a delicious punch to any dish.

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Instructions

Mix the Vinaigrette:
In a small bowl, whisk together all the ingredients until the dressing is well emulsified. Alternatively, you can add everything to a sealed jar and shake vigorously until combined.
Serve or Store:
Use immediately, or transfer to a sealed container or jar and refrigerate for up to 2 weeks. Shake well before each use.

Why You’ll Love This Recipe

Quick and easy—just 6 simple ingredients
Versatile flavor that works with many dishes
Healthier than store-bought dressings, with no preservatives
Customizable to suit your taste
Keeps well in the fridge for up to 2 weeks

Tips

Use a good-quality olive oil for the best flavor.
Finely mince or grate the garlic to ensure it blends smoothly.
Shake again before each use, as natural separation is normal.
Want it smoother? Blend it in a small food processor.

Variations and Substitutions

Sweeter touch: Add ½ teaspoon honey or maple syrup.
More tangy: Increase vinegar to 3 tablespoons.
Herb boost: Stir in dried oregano, thyme, or fresh chopped parsley.
Garlic-free: Omit the garlic for a milder dressing.
Different vinegar: Try balsamic, white wine, or apple cider vinegar instead.

FAQs

Can I make this without Dijon mustard?
Yes, but the mustard helps emulsify the dressing. You can substitute with whole grain mustard or a small pinch of mayo.

Is this vinaigrette vegan?
Yes, as written it’s fully vegan.

How long will it last?
Stored in the fridge in a sealed container, it will keep for up to 2 weeks.

Can I double the recipe?
Absolutely! Simply multiply the ingredients and mix or shake in a larger container.

Serving

Drizzle over mixed greens, spinach, or arugula salads
Use as a marinade for chicken, tofu, or roasted vegetables
Toss with cooked grains like quinoa or farro
Spoon over grilled veggies or fresh tomatoes and cucumbers

Suggestions

Pair with a Greek salad with olives, feta, and cucumbers.
Use as a base vinaigrette and add crumbled feta or parmesan.
Whisk in a little lemon juice for extra brightness.
Great for meal prep—make a batch on Sunday to use all week.