Balsamic Vinaigrette with Red Wine for Mixed Greens
A balanced Italian-style vinaigrette combining red wine and balsamic vinegars with dried oregano and basil, anchored by garlic and a blend of olive oils. The two-oil approach creates body while maintaining brightness. Serve over tender baby greens for a classic side, or use on roasted vegetables. This version emphasizes the tangy, herbaceous profile without cream or emulsification, making it shelf-stable for meal prep.
Ingredients
- ½ cup red wine vinegar
- ¼ cup balsamic vinegar
- 2 tablespoon water
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¼ teaspoon fresh coarse ground black pepper
- 2 ¼ teaspoon garlic, minced
- ½ cup extra virgin olive oil
- ½ cup pure olive oil
- mixed baby greens, as needed
Instructions
- 1
Combine red wine vinegar, balsamic vinegar, water, oregano, basil, pepper and garlic in a glass jar.
- 2
Shake to mix well.
- 3
Add olive oils slowly while stirring constantly until fully incorporated.
- 4
Refrigerate until serving time.
- 5
Bring to room temperature and shake to recombine before use.
- 6
Toss desired amount of baby greens with dressing to coat evenly.
Tips
Use a glass jar for storage; the acidity can react with metal. Shake vigorously before each use to re-emulsify the oils and vinegars.
Bring dressing to room temperature before serving to restore fluidity and allow flavors to open. Cold oil becomes viscous and coats less evenly.
Good to Know
Refrigerate in glass jar up to 3 days. Shake before each use. Oils may separate; this is normal.
Mix and refrigerate up to 3 days in advance. Bring to room temperature and shake to recombine before serving.
Over mixed baby greens as a side salad. Also suitable for steamed asparagus or julienned zucchini.
Common Mistakes
Add oils too quickly to avoid insufficient emulsification and immediate separation
Shake before serving to avoid serving separated, oily dressing
Substitutions
FAQ
Can I use this dressing on vegetables other than greens?
Yes. Drizzle on steamed asparagus, roasted tomatoes, or julienned raw zucchini. The acidic profile complements most vegetables. Adjust quantity to preference.
How long does this dressing keep in the refrigerator?
Up to 3 days in a sealed glass jar. Oils begin to oxidize slowly over time. Always shake before serving to recombine separated layers.
What if I prefer a creamier vinaigrette?
Add 1 tablespoon of Dijon mustard or 1 teaspoon of honey to help emulsify the oils and vinegars more permanently, creating a thicker consistency.