Red Wine Vinaigrette

This Red Wine Vinaigrette recipe is a family favorite. It comes together easily with just a few ingredients, including a pinch of paprika that gives it a little extra something-something. We pair with this Strawberry Salad that’s sprinkled with ridiculously crunchy Candied Pecans – it’s an absolutely WONDERFUL combination!

What You’ll Need

This vinaigrette is made from a small and very basic ingredients list. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.

• Olive oil – I use extra-virgin olive oil for vinaigrettes and dressings.
• Red wine vinegar – This pairs super well with the fresh green salads of summer — especially when they incorporate fruit. You just have to try it with that beautiful strawberry salad!
• Sugar – Most vinaigrettes include a bit of sugar or honey to balance the acidity, however this recipe adds enough to actually make the dressing sweet.
• Garlic – This adds some earthy, pungent complexity.
• Paprika – This spice adds seriously delicious flavor. (Some of my favorite recipes that incorporate paprika are my Slow Cooker Hungarian Goulash, this wonderful Crab Bisque, and one of my most-loved recipes EVER: Margarita Grilled Shrimp!)
• Salt & pepper – I use kosher salt and freshly ground black pepper.

How to Make Red Wine Vinaigrette

This recipe includes the easiest directions – and there are two ways you can make it!

• Blend. Simply place all the ingredients in a jar or small bowl with tall sides, and then blitz it a few times with an immersion blender to bring it altogether. That’s it!
• Or shake. If you don’t have an immersion blender, or prefer more texture, no worries. Just cover the jar with a tight-fitting lid and shake vigorously to combine.

Variations

Here are some ways I’d suggest for you to play around with this recipe:

• Switch up the oil. Lately I’ve become a fan of avocado oil.
• Swap out the sugar, or vary the amount. Use honey. Or use half sugar and half honey. Depending on what I’m serving, or what I’m in the mood for, I like to play around with the sweetness.
• Try different varieties of paprika. I tend to use a sweet or mild paprika for this dressing, but spicy and smoked varieties are also great.
• Add Dijon mustard. So many dressing recipes benefit from a touch of Dijon. If you like Dijon, start out with a 1/2 teaspoon, and then add more if you want.
• Add dried herbs. Try a few shakes of oregano or an Italian blend.
• Squeeze in some lemon. This will add a touch of fresh, bright flavor.

How to Use This Vinaigrette

Our absolute favorite way to use this vinaigrette is drizzled over the strawberry salad I mentioned above. Bake up some Popovers, so you can mop up every last bit of deliciousness!

But the dressing is ultra versatile, great for so many fresh salads — especially when the salad has fresh berries, peaches (try it with my Grilled Peach Salad), and/or other sweet fruits.

My breakfasts and lunches oftentimes consist of some kind of eggs — fried, scrambled, poached, Hard Boiled Eggs, or a favorite egg bake. And I like to match up the eggs with a small salad of tender greens or arugula. This sweet red wine vinaigrette is a beautiful way to dress the greens.

And if you haven’t yet tried my Grilled Vegetable Salad, you simply MUST. Every time I serve it, the salad gets rave reviews. This red wine vinaigrette would be a wonderful way to switch up the dressing.

How to Store 

Keep this vinaigrette in the refrigerator, in a container with a tight-fitting lid. It will keep well for up to two weeks.

Before using, remove the dressing from the fridge about 30 minutes prior to eating. The olive oil solidifies when cold, so you want to bring the dressing to room temperature. Then give the dressing a vigorous shake to incorporate, and you’re ready to go!