This simple Red Wine Vinaigrette is an easy homemade salad dressing that uses just a few common pantry items and takes only 5 minutes to make. We love to pair it with our favorite strawberry salad!

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!
Why This Sweet Red Wine Vinaigrette Is Worth Whipping Up
While there are a few store-bought dressings in our fridge, I just plain believe that homemade dressings taste better! Here’s why this recipe will make you a believer, too.
- (Probably) no shopping needed. What I love about homemade salad dressings — and this sweet red wine vinaigrette in particular — is that they rely on pantry staples like oil, vinegar, and seasonings. You likely won’t even have to add anything to your shopping list for this recipe!
- Ready in 5 minutes. Just mince some garlic, then combine everything together – 7 ingredients total, including salt & pepper!
- No fillers and such. When you see how simple it is to make a vinaigrette at home, you’ll wonder why the store-bought versions have such a long list of ingredients. It doesn’t need to be complicated!
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!
More Salad Dressings to Try
Besides this red wine vinaigrette, here are a few more of my family’s favorite ways to dress a fresh salad:
- Italian Vinaigrette – This dressing also uses red wine vinegar, but it’s much more savory and pungent, PERFECT for our Italian Chopped Salad recipe.
- Herby Lemon Vinaigrette – It’s loaded with bright lemons and earthy herbs, and is hugely versatile.
- Buttermilk Ranch Dressing – A ranch dressing that’s fresh and creamy and tangy, so much better than store-bought!
- Honey Chipotle Vinaigrette – Are you a fan of the dressing that Chipotle restaurants use for their salads? (I am!) Then make this recipe!
- Fresh Ginger Dressing – A super simple recipe from my grandma that I’ve loved since I was a kid. If you like fresh ginger, be sure to give this a try.
- Creamy Taco Salad Dressing – The BEST dressing for our family’s favorite Dorito Taco Salad!
Red Wine Vinaigrette
Ingredients
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- ⅔ cup granulated sugar
- 2 medium cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place all ingredients in a jar or small bowl with tall sides. With an immersion blender, blitz ingredients a few times to combine. If you don’t have an immersion blender, cover jar tightly with a lid and shake vigorously to combine.
Notes
Nutrition Information:
This post was first published in 2020, then updated in 2025.
I make this all of the time and I use 2-3 Tablespoons of honey and it is delicious!
I sometimes use honey, too. So glad you like!