Red Wine Vinaigrette

Red Wine Vinaigrette

I love spring.  It’s without a doubt my favorite time of year.  By the time April rolls around I’m tired of preparing stews and soups for dinner and I am so ready for backyard barbeques and fresh picked produce.  This time of the year I am starting to find fresh local lettuce, spinach and chard in our farmers markets.  The perennial herbs like mint, chives and tarragon are also available.  In just a few short months we will be dealing with the onslaught of fresh zucchini, corn, tomatoes and beans.  I can’t even wait.  Store bought tomatoes can be so disappointing…

Miniature narcissus and spearmint from my garden.

It has been a few weeks since I planted my little pocket garden and I found that I have lettuce that needs to be thinned and picked.  The heads are not quite mature but I have learned that if I steal a few leaves from each plant when I want to make salad, nobody (not even the plants) seems to notice.  Today when I got home from work I made a beautiful green salad drizzled with my Red Wine Vinaigrette.  My Red Wine Vinaigrette tastes great on a pasta or red quinoa salad.  It’s made with kalamata olive oil, sweet basil, garlic, red wine vinegar and a few other ingredients.  It’s quick and easy and you will not want to buy store bought vinaigrette ever again.  Makes about 1 cup.  Enjoy!  Tessa

Ingredients:

  • 1/4 cup kalamata olive oil (substitute olive oil if you want)
  • 1/3 cup canola oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic paste
  • 1 tsp dried sweet basil
  • 1 tsp sugar
  • 1/2 tsp salt

Whisk all ingredients in a bowl until well blended.  Store in tightly covered container in the refrigerator.  Keeps about 1 week.  Makes about 1 cup.

12 thoughts on “Red Wine Vinaigrette

    1. Tessa

      There’s a story behind that jar… It starts by I drove all over town trying to find the perfect glass jar for my vinaigrette. A couple of hours later I came home empty handed. When I got home I looked in the back of my cupboard to find this. I should have stayed home!

  1. beti

    I’m always making vinaigrettes, I think they are way better than creamy dressings and I love your recipe, it will sure make me happy

  2. sarah

    I noticed you don’t have the measurement for the amount of red wine vinegar… Is it safe to assume its 1/2 cup?

    1. Tessa

      Yes! I am so sorry. I read my recipe at least three times before I posted. 1/2 cup red wine vinegar… Thank you for pointing out that crucial detail!

  3. BR

    Yes dear, I sure love spring too. I love the vibrant and colors that come along with the season, you could just get so much energy after long winter darkness :D

    I am also waiting for the times i could go and buy fresh salad and vegetable at the market. But i think it’s not gonna happen fast here ;)

  4. Pingback: Shiraz Boys – our quest for the ultimate Red Wine and beyond » Blog Archive » Red Wine Vinaigrette | Feral Kitchen

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