Red Wine Vinaigrette

Name: Red Wine Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 120 ml
Cuisine: Mediterranean
Ingredients: 90 ml Olive Oil; 30 ml Red Wine Vinegar; salt to taste Salt; pepper to taste Pepper

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

Olive Oil 90 mlRed Wine Vinegar 30 ml

Ingredients

Olive Oil — 90 ml
Red Wine Vinegar — 30 ml
Salt — salt to taste
Pepper — pepper to taste

Method

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

Provenance

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

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

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.

Add to a jar