Simple Red Wine Vinaigrette (my everyday dressing recipe)

If you’ve ever wanted one vinaigrette recipe that works for everything — from simple green salads, pasta salad to roasted veggies and grain bowls — this is it. My red wine vinaigrette is the dressing I make on repeat: bright, balanced, and ready in just a few minutes with ingredients you probably already have. It’s the base recipe I reach for again and again — and from here, you can easily switch it up with lemon juice, balsamic vinegar, or even a touch of minced shallot (like in my red wine shallot vinaigrette). Let’s make it!

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Ingredient notes

Why you’ll love this recipe

This is my go-to vinaigrette — the one I make on repeat all year long. It’s made with simple pantry staples (just red wine vinegar, avocado oil, honey, and a few dried herbs), and it comes together in less than five minutes. The flavor is bright, balanced, and just garlicky enough — the kind of dressing that makes any salad taste fresh and satisfying.

Unlike most red wine vinaigrettes, this one skips the Dijon mustard and olive oil. I use avocado oil because it has a neutral, buttery flavor that doesn’t overpower your greens, and a touch of honey helps everything blend together naturally. It’s lighter, smoother, and just as delicious on roasted veggies or grain bowls as it is on a simple side salad.

Once you make a jar, you’ll find yourself reaching for it all week long.

Ingredient notes

You only need a handful of pantry staples to make this red wine vinaigrette — no chopping or blending required!

• Avocado oil: I like using avocado oil instead of olive oil because it has a clean, neutral flavor that lets the vinegar and herbs shine. Olive oil can sometimes overpower lighter salads.
• Red wine vinegar: The star of the show! It adds bright, tangy flavor and gives the dressing that classic vinaigrette balance.
• Honey: A small spoonful of honey helps balance the acidity and keeps the dressing lightly sweet. It also helps the oil and vinegar blend together naturally — no mustard needed.
• Garlic powder: Adds that subtle garlicky note without the bite of raw garlic.
• Dried oregano + dried basil: These herbs give the vinaigrette a Mediterranean flavor that works with just about everything.
• Salt + pepper: A pinch of each brings it all together. Adjust to taste once you’ve whisked it up.

That’s it! Whisk everything together in a bowl or shake it in a jar — it’s quick, simple, and ready to drizzle over your favorite salads, grain bowls, or veggies.

How to make it

This vinaigrette couldn’t be easier — it comes together in about five minutes and doesn’t require any fancy tools. Here’s how to make it:

1. Combine the ingredients.
   Add the avocado oil, red wine vinegar, honey, garlic powder, oregano, basil, salt, and pepper to a small bowl or jar. If you’re using a jar, screw the lid on tightly.
2. Shake or whisk.
   Shake the jar until everything is well combined (or whisk it in a bowl). The honey helps the dressing come together naturally — no mustard needed!
3. Taste and adjust.
   Give it a quick taste and adjust as needed — more honey for sweetness, more vinegar for tang, or a pinch of salt if it needs a lift.
4. Store and enjoy.
   Store leftovers in the fridge for up to a week. If it separates, just give it another quick shake before using.

Ways to use (or customize) this vinaigrette

Once you make a jar of this dressing, you’ll find endless ways to use it! It’s light, balanced, and goes with just about everything.

Ways to use it

• Simple green salads: Perfect with mixed greens, cucumbers, and tomatoes.
• Grain bowls: Drizzle it over quinoa, farro, or rice bowls for extra flavor.
• Roasted vegetables: Toss with roasted potatoes, carrots, or Brussels sprouts.
• Sandwiches + wraps: Use it as a quick drizzle instead of mayo.
• Marinade: Works beautifully on chicken, shrimp, or tofu.

Ways to customize it

• Make it citrusy: Swap half the red wine vinegar for fresh lemon, orange or lime juice.
• Add a kick: Stir in a pinch of crushed red pepper flakes.
• Add depth: swap the garlic powder for fresh or add minced shallot.
• Make it creamy: Whisk in a spoonful of Greek yogurt or mayo for a richer texture.

This red wine vinaigrette is endlessly flexible — simple enough for everyday salads but easy to adjust for whatever’s in your kitchen.

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Salad recipes featuring my everyday vinaigrette