Salad with Red Wine Vinaigrette

There's something undeniably refreshing about a crisp salad, especially when it’s tossed with a vibrant, tangy red wine vinaigrette. This simple yet flavorful dressing brings out the best in fresh greens, adding a perfect balance of acidity and richness that elevates any salad. Whether you’re craving a light lunch or a side to complement your dinner, this easy-to-make vinaigrette transforms even the most basic ingredients into a satisfying and delicious dish. Let’s dive into this recipe that’s as bright and simple to make!

We love salads! Especially to go along with a yummy pasta dish! If you love salads too, you will also love our Arugula and Spinach Salad or Caprese Salad.

Every Sunday, my Italian grandmother would prepare this exact salad to accompany our Sunday dinner. It was her tradition, a simple yet essential part of the meal. The salad always featured the freshest ingredients—crisp lettuce, ripe tomatoes, and a handful of fragrant herbs from her garden. She believed in keeping things uncomplicated, allowing each ingredient to shine on its own. The red wine vinaigrette was always made by hand, never too bold, but just enough to tie everything together with its tangy sweetness. There was a sense of care in each toss of the salad, and the result was always a burst of freshness that perfectly complemented the hearty, rich dishes she’d spent the whole day preparing. It’s a tradition that reminds me how the simplest meals, made with love and care, are often the most memorable.

Why You'll Love This Recipe

• Easy recipe: This Italian Sunday Dinner Salad is simple to make, with straightforward ingredients and minimal prep time. It’s perfect for a quick weeknight meal or a casual get-together.
• Fresh Ingredients: The combination of crisp iceberg and romaine lettuce, juicy Roma tomatoes, and crunchy radishes ensures a fresh, satisfying bite every time.
• Flavorful Dressing: The homemade dressing made with extra virgin olive oil, red wine vinegar, and a blend of garlic powder, onion powder, dried basil, and a touch of granulated sugar adds a tangy and savory kick to the salad.
• Versatile: This salad is easily adaptable to your preferences. You can add more vegetables or even a sprinkle of cheese for extra flavor.
• Nutritious: Packed with a variety of vegetables like avocado, celery, and carrots, this salad is not only delicious but also full of vitamins and healthy fats.
• Perfect for Any Occasion: Whether serving as a side dish for a hearty Italian meal or as a light main course, this salad fits perfectly into any dining scenario.
• Customizable: You can tailor the salad to your taste by adding your favorite ingredients or adjusting the seasoning in the dressing to suit your preferences.

Ingredients and Substitutions

• Extra Virgin Olive Oil - Provides a rich, fruity flavor and healthy fats. You can use regular olive oil or another mild oil, like canola oil if preferred.
• Red Wine Vinegar - Adds a tangy, slightly sweet acidity. White wine vinegar or apple cider vinegar can be used instead of red wine vinegar.
• Garlic Powder - Imparts a robust garlic flavor without the texture of fresh garlic. Fresh minced garlic can be used, but it may alter the texture and flavor slightly.
• Onion Powder - Offers a subtle onion flavor. Minced fresh onion can be used, but will require a different prep method.
• Dried Basil - Provides a fragrant, herbal note. Fresh basil can be used, though it must be finely chopped and added in larger quantities.
• Kosher Salt - Enhances the overall flavor. Table salt can be used, but use it sparingly as it is finer and saltier by volume.
• Ground Black Pepper - Adds a bit of heat and complexity. White pepper can be used for a milder taste.
• Granulated Sugar - Balances the acidity of the vinegar. Honey or maple syrup can be used as a natural sweetener alternative.
• Iceberg Lettuce - Provides a crisp texture and mild flavor. Romaine lettuce or any other crisp leafy green can be used.
• Romaine Lettuce - Adds a crunchy texture and slightly sweet flavor. Iceberg lettuce can be used instead.
• Roma Tomatoes - Offer a firm texture and mild flavor. Cherry or grape tomatoes can be used for a sweeter, juicier option.
• Carrot - Adds a sweet crunch and vibrant color. Shredded carrots or pre-sliced baby carrots can be used.
• Celery Rib - Provides a fresh, crisp texture. Cucumber slices can be used for a similar crunch.
• Radishes - Give a spicy kick and crunchy texture. Daikon radish or thinly sliced jicama can be used for a milder flavor.
• Avocado - Adds creaminess and healthy fats. Diced cucumber can be used as a lighter alternative, though it won’t provide the same richness.

See recipe card for quantities.

How to Make Salad with Red Wine Vinaigrette

Step 1: Add extra virgin olive oil, red wine vinegar, garlic powder, onion powder, dried basil, kosher salt, ground black pepper, and granulated sugar to a small bowl.

Step 2: Whisk together to combine.

Step 3: Chop iceberg lettuce and romaine lettuce. Combine in a large bowl and toss. 

Step 4: Add salad dressing to the lettuce and toss to coat.

Top tips

Chill Ingredients: For a fresher taste, chill the salad greens and vegetables before assembling the salad.

Mix Dressing in Advance: Make the dressing a few hours ahead to allow flavors to meld.

Avoid Soggy Lettuce: Dry lettuce thoroughly before tossing with the dressing to prevent sogginess.

Customize Crunch: Add croutons or nuts for extra crunch if desired.

Add Protein: For a complete meal, consider adding grilled chicken, tofu, or beans.

Use Fresh Veggies: Ensure vegetables are fresh and crisp for the best texture and flavor.

Serve Immediately: Enjoy the salad right after mixing to maintain the crispness of the vegetables.

Variations

• Spicy: Add red pepper flakes to the salad dressing for a spicy kick. You can also include banana peppers for extra heat.
• Deluxe: Top the salad with crumbled feta cheese, sliced black olives, or crispy bacon bits for a richer flavor. Add a dollop of guacamole or a sprinkle of toasted pine nuts for a gourmet touch.
• Mediterranean: Incorporate kalamata olives, cherry tomatoes, cucumbers, and red onions. Swap the dressing for a lemon-oregano vinaigrette for a Mediterranean twist.
• Italian: Mix in sliced salami, pepperoni, or marinated artichoke hearts. Use Italian seasoning in the dressing for an extra flavor boost.

Storage and Make Ahead

Salad Dressing: Store in an airtight container in the refrigerator for up to 1 week. Shake well before using as ingredients may separate.

Assembled Salad: Best served immediately for optimal freshness. If you need to store it, keep the salad and dressing separate. Store the salad in an airtight container in the refrigerator for up to 2 days.

Make ahead: 

Final Assembly: Combine the salad ingredients and dressing just before serving to prevent the salad from becoming soggy. These ingredients don't stand up well to refrigeration or freezing once the dressing is added.

Dressing: Prepare the salad dressing up to 1 week in advance and refrigerate.

Salad Ingredients: Chop and prepare the vegetables up to 1 day in advance. Store them in separate airtight containers in the refrigerator to maintain freshness.

Salad with Red Wine Vinaigrette

Tina Frank

Salad with Red Wine Vinaigrette is a fresh and vibrant dish featuring crisp lettuce, colorful vegetables, and a tangy homemade dressing. Perfect as a side or light main course.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Assembly Time 5 minutes mins

Course Salad

Cuisine Italian

Servings 6

Calories 231 kcal

Ingredients

  

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For the salad dressing:

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried basil
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon granulated sugar

For the salad:

• ½ head iceberg lettuce rinsed
• 1 head romaine lettuce rinsed
• 3 Roma tomatoes rinsed and pat dry
• 1 carrot rinsed and curled
• 1 celery rib rinsed, sliced and diced
• 2 radishes rinsed and thinly sliced
• 1 avocado diced

Instructions

 

To make the salad dressing:

• In a small bowl, add ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon basil, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon granulated sugar to a small bowl. Whisk the mixture until it is well blended.
• Pour into your favorite salad dressing container. Set aside and keep at room temperature until ready to pour onto the salad.

To make the salad:

• On a cutting surface, chop or tear ½ of a head of iceberg lettuce and 1 head of romaine lettuce. Place lettuce into a large prep bowl and toss together. Set aside.
• Cut and prepare 3 Roma tomatoes, 1 carrot, 1 celery rib, 2 radishes, and 1 avocado, and add them to the bowl of lettuce.
• Add your prepared salad dressing to the salad and toss until the lettuce is coated with the dressing.
• Transfer the lettuce mixture to a large platter or salad bowl. Serve immediately. ENJOY!

Notes

• Freshness is key: Use the freshest greens and ripe tomatoes for the best flavor.
• Customize your greens: Feel free to swap in arugula, spinach, or mixed greens depending on your preference.
• Make ahead: The red wine vinaigrette can be made ahead and stored in the fridge for up to a week.
• Add-ins: Try adding sliced cucumber, red onion, or olives for extra flavor and texture.
• Vinaigrette tip: For an extra smooth dressing, shake the vinaigrette ingredients in a jar or whisk vigorously until emulsified.

Nutrition

Calories: 231kcalCarbohydrates: 7gProtein: 1gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 111mgPotassium: 310mgFiber: 3gSugar: 2gVitamin A: 2419IUVitamin C: 9mgCalcium: 17mgIron: 1mg

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FAQs

What to serve with

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