Ingredient

Red wine vinegar Recipes

19 recipes with red wine vinegar for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

19 recipes

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Chimichurri Rojo (Argentine Red Chimichurri)

🇦🇷ArgentinaMedium

Sauces and Dips

Chimichurri Rojo (Argentine Red Chimichurri)

Chimichurri rojo is the red sibling of Argentina's foundational herb sauce. Roasted red pepper and smoked paprika shift the colour and add a quiet smokiness that the green version does not have. It goes on steak the same way green chimichurri does, but also works as a marinade, a spread, and a dressing. Made in minutes. Better after resting. Keeps for two weeks.

15 min180 kcal8 serves

🌱Vegan🌾Gluten-free⚡Quick

★4.6

Italian Salsa Rossa (Piedmontese Bagnet Ross Tomato Sauce)

🇮🇹ItalyAdvanced

Sauces and Dips

Italian Salsa Rossa (Piedmontese Bagnet Ross Tomato Sauce)

Italian salsa rossa — known as bagnet ross in Piedmontese dialect — is the second obligatory condiment for bollito misto, the winter ceremony of mixed boiled meats from Northern Italy. It is the red sibling of the more famous salsa verde (bagnet verd): a slow-cooked purée of ripe tomatoes, yellow onion, carrot, celery, and garlic, balanced with a touch of sugar and red wine vinegar, finished with extra virgin olive oil. The traditional Nonna Titta version contains no bell pepper, no spices — pure vegetable depth, sweet and tangy, mildly hot from a pinch of peperoncino. The name 'salsa rubra' (Latin for red) was popularized in 1930s Italy when the Cirio company ran a contest under Mussolini's foreign-words ban to find an Italian name for ketchup — Rubra and Vesuvio won. Modern restaurants often use bagnet ross and salsa rubra interchangeably. Naturally vegan and gluten-free. Active 15 minutes plus 60 minutes simmer. Yields about 600 ml, serves 10 as condiment.

75 min120 kcal10 serves

🌾Gluten-free🌱Vegan🌶️Spicy

★4.7

Panzanella (Tuscan Bread and Tomato Salad)

🇮🇹ItalyMedium

Salads

Panzanella (Tuscan Bread and Tomato Salad)

Panzanella is a classic Tuscan salad of stale bread and ripe summer tomatoes, dressed with olive oil and red wine vinegar, with red onion and basil. It is a summer dish of central Italy (Tuscany and around), and a clear example of cucina povera — a way to use up stale bread, like its relatives Pappa al pomodoro and Ribollita. The name comes from pane (bread) and zanella (a deep bowl), reflecting its humble roots, and the dish goes back to the Middle Ages and the Tuscan countryside. A curious fact: the first panzanella had no tomatoes at all — it was made with bread, onion, and purslane, and the tomato only became the central ingredient in the 20th century. Unlike ordinary salads, panzanella is built on bread as its base: pieces of stale bread soak up the tomato juice, olive oil, and vinegar, turning soft but springy — never soggy when made correctly. The technical keys: stale bread, not fresh; soak and wring it out rather than toasting it (the authentic Tuscan way); ripe seasonal tomatoes whose juice becomes part of the dressing; red wine vinegar, not balsamic; and a 15-30 minute rest so the flavors come together. Served at room temperature as an antipasto or a light summer meal, it is summer on a plate — and best eaten the same day it is made.

30 min280 kcal4 serves

🌱Vegan⚡Quick

★4.6

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg)

🇫🇷FranceMedium

Salads

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg)

Salade lyonnaise is a classic French warm bistro salad of bitter frisée, crisp bacon lardons, and a poached egg, dressed with a warm mustard vinaigrette. The name means 'of Lyon,' the city in central France often called the country's gastronomic capital, which has given French cooking many classics — this salad among them. Unlike ordinary cold salads, the lyonnaise is served warm and at once: a warm vinaigrette, made right in the pan in the bacon fat, lightly wilts the bitter greens, and a poached egg with a runny yolk sits on top. When the yolk is broken and runs into the salad, it enriches the dressing and adds creaminess. The dish is a precise balance of bitter (frisée), salty (bacon), sour (vinegar, mustard), and rich (yolk, oil, bacon fat) — that is what makes a simple salad so satisfying and elegant. Technical keys: frisée holds the warm dressing without collapsing; thick-cut bacon or pancetta cut into lardons, the rendered fat saved for the vinaigrette; a warm mustard vinaigrette built in the pan; a poached egg with a runny yolk; wine or champagne vinegar; and serving it warm, straight away. A French bistro standard across the country, equally good for brunch, lunch, or a light supper.

25 min380 kcal4 serves

⚡Quick🌾Gluten-free

★4.7

Verdure alla Griglia (Italian Grilled Vegetables)

🇮🇹ItalyMedium

Vegetable and Mushroom Dishes

Verdure alla Griglia (Italian Grilled Vegetables)

Verdure alla griglia is a classic Italian dish of seasonal vegetables grilled until charred, then dressed with olive oil, garlic, herbs, and a little acid. It is a summer dish, a symbol of the Italian summer: families gather around the grill, and the vegetables are one of the season's great pleasures. It is served as an antipasto or a contorno alongside meat or fish. The classic grigliata vegetables are eggplant, zucchini, and sweet peppers (red and yellow are best), often with red onion, fennel, radicchio, or mushrooms. The principle is seasonality: use vegetables at the peak of summer, as fresh and ripe as possible. The grill brings out their natural sweetness — the sugars caramelize and a smoky, lightly charred flavor develops. Technical keys: slice the vegetables evenly, about ½ cm; dry them thoroughly, since water is the enemy of caramelization; salt only at the end, never before or during; use high heat and let the char marks form before turning; dress with EVOO, garlic, herbs, and a little acid, before grilling, after, or both; and let the vegetables rest so the flavors come together. Simplicity is the point — a few vegetables, good oil, garlic, and herbs. A celebration of the summer harvest that needs no complicated techniques, served warm or at room temperature.

40 min160 kcal4 serves

🌱Vegan🌾Gluten-free

★4.4

🇬🇪GeorgiaEasy

Sauces and Dips

Adjika

A fiery Georgian-Abkhazian spice paste of hot red peppers, garlic, salt, walnuts, and Caucasian spices like blue fenugreek and coriander. Authentic adjika has no tomatoes; it is ground raw into a red pesto-like paste and used as a rub or condiment.

25 min25 kcal20 serves

🌱Vegan🌾Gluten-free🌶️Spicy

★4.8

🇬🇪GeorgiaMedium

Sauces and Dips

Satsebeli

A Georgian tomato-and-walnut sauce whose name means for dunking. Ripe tomatoes are reduced and blended with walnuts, garlic, cilantro, basil, and Georgian spices like blue fenugreek into a tangy, pourable sauce served with grilled meat, potatoes, and bread.

30 min55 kcal12 serves

🌱Vegan🌾Gluten-free⚡Quick

★4.4

Ingredients

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Other ingredients that appear most often alongside red wine vinegar across the archive. Pick one to drill deeper.

garlic tomato cucumber feta olive oil walnuts eggplant tomatoes olive onion celery bacon