Every meal has its standby. Eggs for breakfast. Peanut butter and jelly sandwich for snack. Grilled cheese sandwich for lunch. Pizza for dinner (and comfort food). Garden salad as a side; Caprese salad as an appetizer. Among dressings, the red wine vinaigrette holds the title of the ultimate standby champion.

Red wine vinaigrette takes no offense at being called simple, the most frequent adjective used to characterize it. Perhaps it’s because it is also described as easy (or even “the easiest salad dressing to make, bar none”) and versatile.

We use it on many recipes as well, most recently on the Shaved Turnip Salad.

Tips for making Red Wine Vinaigrette

Make sure to use high quality red wine vinegar, real Dijon mustard, and extra virgin olive oil. You can keep it simple and season with just salt and pepper, or you can get creative and experiment with dried herbs like thyme, oregano, or basil.

Go forth, and pair this red wine vinaigrette with almost anything. You can even use it on fresh greens alone. Make multiple servings, refrigerate, and use on almost any salad featuring greens.

Red Wine Vinaigrette

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  1. Blend ingredients in a covered Mason jar or in a bowl.

The vinaigrette stores refrigerated for about a week.

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