Red Wine Tomato Vinaigrette is a bright, savory dressing that balances tangy red wine vinegar with the natural sweetness of ripe tomatoes. This light yet flavorful vinaigrette is ideal for drizzling over mixed greens, grain salads, roasted vegetables, or grilled chicken.
Red Wine Tomato Vinaigrette
This red wine tomato vinaigrette blends the fruity acidity of red wine vinegar with the gentle sweetness and body of a ripe tomato, resulting in a dressing that feels rich without needing excess oil. It’s an easy recipe to make in minutes and keeps well, making it perfect for meal prep and weeknight salads.
A common challenge when making lighter vinaigrettes is maintaining a balanced mouthfeel while reducing oil. Traditional vinaigrettes often use a 3:1 oil-to-vinegar ratio to prevent an overly tart flavor. By adding a sweet, juicy vine-ripened tomato, you add natural body and sweetness that harmonizes the vinegar and allows the dressing to taste rounded without extra oil.
For best texture and flavor, pulse the tomato briefly in a food processor before combining it with the other ingredients. After blending, let the vinaigrette rest for a few hours to allow the flavors to meld — the result is a deeper, more cohesive dressing. You can easily adapt this basic recipe by swapping vinegars, adding fresh herbs, or sweetening slightly with honey or maple syrup for a different profile.
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Red Wine Tomato Vinaigrette
Ingredients
- 1 medium red ripe tomato
- 1 clove crushed garlic
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tbsp minced shallot
Instructions
- Wash and core the tomato. Roughly chop and place in a food processor.
- Add the crushed garlic, red wine vinegar, lemon juice, water, Dijon mustard, oregano, salt, and pepper to the processor.
- Pulse the mixture a few times until it becomes smooth but still slightly textured. Taste and adjust seasoning if needed.
- Transfer to a bowl, stir in the minced shallot, and mix well to combine.
- Cover and set aside in the refrigerator for a few hours if possible to allow the flavors to meld. Serve chilled or at cool room temperature.
Notes & Tips
Use a ripe, flavorful tomato for the best sweetness and balance. If your tomato is less ripe, add a touch of honey or a small pinch of sugar to round the acidity. For a herbier vinaigrette, add a tablespoon of chopped fresh basil or parsley before serving. To make the dressing thinner, stir in a little more water or vinegar until it reaches the desired consistency.
Pair this vinaigrette with peppery arugula, baby spinach, mixed greens, grilled vegetables, or as a marinade and finishing sauce for grilled chicken or fish. It also works well tossed with cooked farro or quinoa for a light grain salad.
Store the vinaigrette covered in the refrigerator for several days. Shake or whisk before using, as separation is natural.
Nutrition
Serving: 2 tbsp — Calories: 51 kcal; Carbohydrates: 1.3 g; Fat: 5.1 g; Fiber: 0.2 g; Sugar: 0.2 g.
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