Red Wine Vinegar Salad Dressing

Six pantry ingredients, one whisk, and five minutes is all it takes to make a homemade red wine vinegar salad dressing that’s better than anything you’ll find in a bottle. Bright, tangy, and just sweet enough, it’s the dressing I keep a jar of in the fridge all week long.

Before You Get Started

A few things make the difference between a broken, oily dressing and a smooth, well-balanced one. These are the tips I rely on every time:

• Stream in the oil slowly. A gradual pour while whisking is what creates the emulsion. Dumping it in all at once leaves the dressing broken.
• Use a good olive oil. With only six ingredients, the oil’s flavor comes through. Pick an extra virgin you’d happily taste on its own.
• Let it sit before serving. If time allows, ten minutes on the counter lets the garlic mellow and the flavors marry.

How to Make Red Wine Vinaigrette

The whole thing comes together in one bowl in about five minutes. Here are the steps, with a few notes for getting the texture and flavor right.

Step 1: Whisk the base

In a small bowl, whisk together the red wine vinegar, honey, garlic, salt, and pepper until the honey dissolves. 

You want the honey fully incorporated before the oil goes in, otherwise it’ll pool at the bottom.

Step 2: Stream in the olive oil

While continuing to whisk, slowly drizzle in the olive oil in a thin, steady stream. This is the step that emulsifies the dressing and gives it that smooth, slightly creamy texture. 

Prefer a jar? Add everything at once, seal tightly, and shake hard for about 30 seconds. The shake method works, but the whisk-and-stream method gives you a more stable emulsion.

Step 3: Taste and adjust

Dip a piece of lettuce or a spoon and taste. If it’s too sharp, add a small drizzle more olive oil or honey. If it’s too flat, try a pinch more salt. I rarely make it the same way twice, and that’s part of the fun.

Step 4: Build the salad

This dressing is the kind that plays well with almost any salad you put it on. The mixed green salad in my recipe below is my go-to, but here’s how to think about it if you’re building your own:

• Greens. Mixed baby greens, romaine, arugula, or a butter lettuce all work. Pick something sturdy enough to hold the dressing.
• Something crunchy. Toasted almonds, pine nuts, walnuts, croutons, or seeds.
• Something fresh. Cherry tomatoes, cucumber, red onion, celery, bell pepper, or radish.
• Something rich. Shaved Parmesan, crumbled feta, or blue cheese. A sliced avocado works too.

Drizzle the dressing over the top right before serving and toss. 

The dressing is also excellent on more than just greens:  It makes a great marinade, a drizzle for sandwiches and Italian subs, or a toss for cold pasta. For something heartier, my Steak Salad uses a similar dressing philosophy with grilled steak and blue cheese.

A Few Variations to Play With

• Add Dijon mustard. A teaspoon whisked in gives the dressing extra zip and a more stable emulsion.
• Swap the sweetener. Maple syrup works as a one-to-one substitute for the honey.
• Stir in herbs. Fresh or dried basil, thyme, oregano, or parsley all work nicely.
• Brighten with lemon. Cut the vinegar with a splash of fresh lemon juice for a brighter finish.
• Change the vinegar. Balsamic, white wine, or apple cider vinegar can all stand in for the red wine vinegar.

Storage and Make-Ahead

The dressing and the salad components store differently. Here’s what to know.

Dressing: Store in an airtight jar in the fridge for at least 1 week (often longer). The olive oil will solidify and the dressing will separate when chilled, which is normal. Let the jar sit on the counter for 10 to 15 minutes, then shake or whisk to bring it back together.

Toasted almonds: Keep a jar of toasted, salted almonds in the pantry for up to a month. Having these ready makes a weeknight salad a 5-minute job.

⇢ Dress the salad right before serving. Once the greens and nuts meet the dressing, the clock starts. Crisp turns soggy fast, so hold the dressing until you’re ready to eat.

Frequently Asked Questions

Can I substitute another vinegar for red wine vinegar?

Yes. Balsamic, white wine, apple cider, and champagne vinegar all work well. Each shifts the flavor slightly (balsamic is sweeter, white wine is milder, apple cider is sharper), so taste and adjust the honey up or down to balance.

Why isn’t my dressing emulsifying?

The most common cause is adding the oil too fast. Slow, steady pouring while whisking is what holds the oil and vinegar together. If it still won’t come together, whisk in a small spoonful of Dijon mustard. Dijon is a natural emulsifier and will bring the dressing back into balance.

Can I make this dressing without honey?

You can, though it’ll taste sharper. Maple syrup is a great one-to-one swap. A pinch of sugar works in a pinch. If you skip the sweetener entirely, add an extra splash of olive oil to round out the vinegar’s edge.

Easy Homemade Salad Dressings

• Pepper Jelly Vinaigrette
• Buttermilk Dressing
• Honey Mustard Dressing
• Champagne Vinaigrette
• Marinated Vegetable Salad
• Honey Lemon Fruit Salad Dressing