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The Perfect Italian Red Wine Vinaigrette Recipe

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This perfect Italian red wine vinaigrette recipe is so easy to make that there is no need to even consider store-bought dressing. With just a few simple vinaigrette ingredients, this dressing will surely become a staple in your kitchen!


This simple vinaigrette has so much flavor and will make any of your fresh salads exceptional! 

EASY PEASY TIP #1: Use a small mason jar to make and store your dressing. There is no need for bowls and whisks.





There is nothing like using a good red wine vinegar in your Italian dressings. You can use your favorite, but we like using a good, high quality organic red wine vinegar.

You can also use white wine vinegar as well for a different variation and different flavor profile.


Fresh minced garlic in this recipe really gives a beautiful depth of flavor.

Use fresh minced and not jarred! There is a big difference in the taste. You could use some garlic powder if you need to, but fresh cloves are always best. 


We always have dry Italian seasoning on hand. The herbs used can vary, but typically, they will contain at least oregano, basil, rosemary, thyme, parsley and sometimes sage and others. 


Besides giving your dressing a wonderful flavor, Dijon mustard will help to emulsify your salad dressing so it doesn’t separate too quickly. As you may know, water and oil don’t mix and don’t like to stay together!


We like to use coarse kosher salt, but you can use any that you have on hand.


Freshly cracked pepper is best! But you can use pre-ground pepper as well.

HONEY (optional)

This is optional, but it adds a touch of sweetness to round out the vinegar, and it’s good for you! 


Depending on your taste preferences, you can add either romano cheese or parmesan cheese. This is optional, but if you want to add a little richness to this homemade Italian dressing, this is the ticket!


You can use your favorite extra virgin olive oil in this recipe. Our favorite higher quality olive oil is from California Olive Ranch. Use the best olive oil that you can find because it makes a difference!

EASY PEASY TIP #2: Simply store your dressing at room temperature on your kitchen counter for up to 3 days, or for up to 1 week in the refrigerator. 



We love using mason jars to make homemade dressings. No need for bowls and whisks! All you need is a glass jar and this tight-fitting lid (link to Amazon) that is leakproof, and creates an airtight container for better storage. 

Just make sure that you buy the right size lids for your jar. These lids are more leakproof than standard jar lids.


​Except for the olive oil and garlic, you can measure all the other ingredients with measuring spoons. These measuring spoons are great because they’re narrow and easily fit through your herb and spice jars!


You’ll need a Pyrex measuring cup to measure out your olive oil. No kitchen should be without one.


Into a small mason jar, add two cloves of minced garlic, 3 tablespoons red wine vinegar, 1 teaspoon of Italian seasoning, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly cracked black pepper.

At this point, if you’d like, you can also add 1 tablespoon of honey. The honey adds a beautiful touch of sweetness and balances out the vinegar and garlic.

Place your mason jar lid on tightly and give your jar a good shake for about 10 seconds to blend everything together.

Lastly, remove the lid to the jar and add 1/3 cup of extra-virgin olive oil. Place the lid back on and shake for 10 seconds and you’re done!


Store your homemade vinaigrette at room temperature right on your kitchen counter for up to 3 days. Make sure to place a tight-fitting lid on.

If you’ve added any Romano or Parmesan cheese to your dressing, or if you want to keep it a little longer, you can store your dressing in the refrigerator for a week. 

Keep in mind that extra virgin olive oil will solidify in the refrigerator (if doesn’t, you know it’s not real, and there are many fake olive oils out there!)

For a refrigerated dressing, take your jar out of the fridge about an hour before you plan on using it so it liquifies again. If you still see chunks of solidified olive oil, simply place your jar in a bowl of warm water and it should melt rather quickly. 

Give your dressing a good shake before you toss it with your salad. 

We are confident that this will become one of your favorite dressings, just like it has become one of ours! Dress up your favorite salad, side salad, pasta salad, or leafy green salad with this versatile dressing. 

Making your own dressing from scratch is so simple and quick to make, and you can be sure that it contains no junk, preservatives, or artificial ingredients.

Once you’ve tried this simple salad dressing, be sure to let us know in the comments of this post! This is such a tasty dressing that you will never go back to buy bottled grocery store Italian salad dressing ever again. 

For other yummy dressings, check out our citrus champagne vinaigrette and our honey white balsamic vinaigrette recipes.


Italian Red Wine Vinaigrette Recipe

Yield: Makes approximately 2/3 cup of dressing
Prep Time: 5 minutes

A perfectly balanced and tasty vinaigrette.


  • 2 cloves freshly minced garlic
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon honey (optional)
  • 1 tablespoon grated Romano or Parmesan cheese (optional)
  • 1/3 cup extra virgin olive oil


  1. Into a small mason jar, add the following: 3 cloves of minced garlic, 3 tablespoons red wine vinegar, 1 teaspoon Italian seasoning, 2 teaspoons Djion mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly cracked black pepper.
  2. These are optional but delicious. Add 1 tablespoon of honey. If you want a richer dressing, also add 1 tablespoon of either grated Romano or Parmesan cheese.
  3. Screw on the lid and shake for 10 seconds.
  4. Remove the lid, add 1/3 cup of extra virgin olive oil into the jar. Place lid back on securely and shake for 10 seconds.
  5. Use right away or you can simply store at room temperature for 3 days, or up to a week in the refrigerator.


If you do refrigerate your dressing, please note that extra virgin olive oil will solidify at cooler temperatures. Take your jar out of the refrigerator and let it sit an hour on your kitchen counter before you plan on using it.

If the olive oil hasn't liquified, place the jar in a bowl of water to speed it up. Shake well before using.

Nutrition Information:
Yield: 5 Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 154Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 216mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g

Nutrition values are merely estimates and aren't always accurate.


Thursday 10th of August 2023

Oooh this was such a perfect addition to our salad! Am definitely making it again!! THANK YOU🙌🏽

Two Peas in a Kitchen

Friday 11th of August 2023

So glad you enjoyed it Juliana!


Thursday 10th of August 2023

Delicious dressing! A staple for our household now.

Two Peas in a Kitchen

Friday 11th of August 2023

So glad you enjoyed it Nick!

Laini Montlack

Wednesday 9th of August 2023

Sounds delicious. Thanks for the recipe.

Two Peas in a Kitchen

Thursday 10th of August 2023

We hope you like it! :-)


Thursday 3rd of August 2023

I love this dressing too! Would go perfectly on a Greek-style salad with Roma tomatoes, cucumber, romaine, and feta.

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