Red Wine Vinaigrette
Classic Mediterranean pour with oregano and a hit of garlic.
Tested time and yield
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Yield
- 6 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Whisk vinegar and salt until the salt dissolves. Add Dijon, garlic, oregano, honey, and pepper.
- 02
Whisk in olive oil in a slow stream until emulsified, or shake all ingredients in a sealed jar.
- 03
Taste and adjust. Use a 2:1 oil-to-vinegar ratio as written for a bright vinaigrette; add up to 1/4 cup more oil for a milder classic ratio.
- 04
Tip: Refrigerate up to 1 week and shake before serving.
Watch the clip
No sound required: the clip only repeats the written method above.
Allergens & dietary notes
Suits: vegan · vegetarian · gluten-free
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
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