Red Wine and Garlic Vinaigrette

This tangy vinaigrette is bursting with of the flavors of Italy and features extra virgin olive oil instead of the usual salad oil. Different vinegars have different strengths, so the oil-to-vinegar ratio might need to be adjusted for your own taste.

Yield Makes 3/4 Cup


  • 1/4 cup red wine vinegar (preferably Tre Gatti)
  • 1/2 cup extra virgin olive oil
  • 1 large clove garlic
  • 1/2 t. salt
  • 1/2 t. dried oregano
  • 1/2 t. Dijon mustard
  • Freshly ground black pepper to taste

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Using a garlic press, crush the garlic clove into a small shallow bowl. Add the salt to the garlic and work the mixture into a paste with the back of a spoon.

Add the vinegar and oregano and allow the mixture to stand at room temperature for 30 minutes.

While whisking the vinegar mixture, add the oil, Dijon mustard and cracked black pepper.

To taste for seasoning, dip a lettuce leaf into the mixture, shaking excess back into the bowl. If necessary, adjust salt and pepper.