PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Stonefield Red Wine

Independent adaptation of a publicly published Marc Vetri recipe. Not affiliated with, sponsored by, or endorsed by Marc Vetri.

Red Wine from a national-award-winning chef.

Ratio

Ratio by volume: Olive Oil 90 ml, Red Wine Vinegar 30 ml
Olive Oil 90 mlRed Wine Vinegar 30 ml

Ingredients

  • Olive Oil — Extra virgin olive oil — 6 Tbsp (90 ml)
  • Red Wine Vinegar — red wine vinegar — 2 Tbsp (30 ml)
  • Salt — salt to taste
  • Pepper — pepper to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

3 kitchens · 1 star · 4 national awards

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Provenance

Marc Vetri works in Italian / Philadelphia; credentials include James Beard Best Chef: Mid-Atlantic 2005.

Originally published as Red Wine Vinaigrette.

Adapted from a Marc Vetri recipe (Marc Vetri / NBC Philadelphia (panzanella salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Marc Vetri / NBC Philadelphia (panzanella salad) (published as “Red Wine Vinaigrette”). Full citation lives in Provenance.

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