The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar. For the oil try using cold pressed, extra virgin, and made from 100% Italian olives. For the vinegar, try using a 40 year old sherry vinegar from Spain. Also try adding a dash of Dijon mustard for a kick to this dressing.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.

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Nutrition Facts

193 calories; 0.1 g protein; 0.6 g carbohydrates; 0 mg cholesterol; 1 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/27/2011
i used red wine vinegar for this and used it in another pasta salad recipe i found that i needed a red wine dressing for. when i tasted this i thought the basil was a little brave with this and would cut it down next time. other than that solid recipe really and the measurements ( with the exception of the basil) are pretty right on. thanks. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/30/2003
This was OK it was pretty average. I don't know too many people who would use 40 year old sherry for a salad dressing. It's not exactly cheap. Read More
(15)
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/27/2011
i used red wine vinegar for this and used it in another pasta salad recipe i found that i needed a red wine dressing for. when i tasted this i thought the basil was a little brave with this and would cut it down next time. other than that solid recipe really and the measurements ( with the exception of the basil) are pretty right on. thanks. Read More
(10)
Rating: 3 stars
12/29/2003
This was OK it was pretty average. I don't know too many people who would use 40 year old sherry for a salad dressing. It's not exactly cheap. Read More
(15)
Rating: 4 stars
07/27/2011
i used red wine vinegar for this and used it in another pasta salad recipe i found that i needed a red wine dressing for. when i tasted this i thought the basil was a little brave with this and would cut it down next time. other than that solid recipe really and the measurements ( with the exception of the basil) are pretty right on. thanks. Read More
(10)
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Rating: 4 stars
08/03/2005
Kind of standard but better with the dijon; didn't care for the parsley addition. Read More
(9)
Rating: 3 stars
03/27/2013
I don't think it is an unreasonable gripe that since this recipe has nothing to do with Zinfandel which is a variety of red grape that it is not only misleading but incorrect to call this "Zinfandel Vinaigrette." That said I did like the 3:1 ratio of olive oil to vinegar but the parsley and basil combo did not appeal to me. I substituted fresh dill and did add the optional Dijon. This was a good but fairly average HERB Vinaigrette. Read More
(8)
Rating: 5 stars
01/28/2011
Really enjoyed this dressing reminded me of one I had at a local Cuban restaurant. The salad it topped was comprised of mixed greens navel orange sections julienned jicama and toasted pumpkin seeds yummy! Couldn't afford the 40 yr old sherry vinegar but I'm sure it would be fabulous with it. After I refrigerated it overnight I did feel it needed the Dijon mustard for kick so I added 2 tsp and that was just enough. Thank you Marbalet for sharing your recipe! Read More
(4)
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Rating: 4 stars
07/02/2012
This is a nice dressing and I bet that it would be really good with an aged sherry vinegar! It could have used the Dijon for sure and I wish I'd thought to put some feta cheese on these tomatoes before snapping the photo. I did cut the oil to 1/2 cup because I like the zest of vinegar in my salads. I am puzzled as to why this is called Zinfandel! Thanks for the recipe! Read More
(3)
Rating: 4 stars
09/09/2007
This was good. Pretty standard really. I didn't have any sherry wine vinegar so I used 3 parts tarragon vinegar and one part balsamic. I used it on a salad very shortly after making this but it definitely tasted better the next morning. Will make again the next time I have shallots and a salad in need of dressing. Read More
(3)
Rating: 4 stars
05/17/2014
I like the addition of the basil shallots and garlic to add some elegant flavor to the basic vinaigrette but I personally don't care for plain olive oil type recipes. It tasted too oily to me as is so I added a tablespoon of dijon mustard and a small squeeze of fresh lemon. I know some people eat foods with no more than a drizzle of EVOO but that's not for me. Otherwise I really liked it. Read More
Rating: 5 stars
01/26/2014
I really liked it. Nice tangy addition to our dinner salad. Easy to make too.:) Read More