Beverages
This Quiznos red wine vinaigrette copycat recipe delivers the same bold, herb-infused drizzle that elevates their subs to restaurant quality. The secret lies in balancing red wine vinegar, olive oil, and a precise blend of dried herbs—no fancy equipment needed, just a whisk and patience.
I’ve recreated the signature tangy-sweet profile that makes this dressing so addictive, using only pantry staples and a few minutes of your time.
The key to success is emulsification—whisking the oil and vinegar together until fully combined creates that signature silky texture. A splash of red wine adds depth, while Dijon mustard acts as a natural emulsifier to keep everything smooth.
The dried herbs (thyme, oregano, and basil) provide that signature Quiznos flavor without overpowering the natural acidity of the vinegar.
What you’ll end up with is a rich, slightly sweet vinaigrette with a perfect balance of tang and herbaceousness—ideal for drizzling over subs, salads, or even grilled meats.
This recipe makes enough for multiple uses, and it keeps well in the fridge for up to a week, allowing you to recreate that Quiznos taste at home whenever you crave it.
The best part? No special techniques are required—just measure, whisk, and taste as you go. Once you’ve perfected this copycat version, you’ll never buy store-bought dressing again. Let’s get started on making your own restaurant-quality drizzle.
Ingredients for quiznos red wine vinaigrette copycat
Nine simple ingredients transform into that addictive Quiznos red wine vinaigrette.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Wine Vinegar 🍷 | ½ cup | Dry, bold variety preferred |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High-quality, fruity flavor |
| Dijon Mustard 🥬 | 1 tbsp | For emulsification and tang |
| Dried Thyme 🌿 | 1 tsp | Fresh works too, but dried works best |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Dried Basil 🌿 | 1 tsp | Sweet basil preferred |
| Garlic Powder 🧄 | ½ tsp | Fresh garlic for stronger flavor |
| Red Wine 🍷 | 2 tbsp | Bold, dry variety like Cabernet |
| Granulated Sugar 🍚 | 1 tsp | Adjust for sweetness preference |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The red wine vinegar is non-negotiable—it’s what gives this dressing its signature tang. Trader Joe’s and Whole Foods carry great dry varieties, but any bold red wine vinegar works. The olive oil should be extra-virgin for that fruity depth—California or Italian brands like Bertolli or Filippo Berio are reliable. I always grab my Dijon mustard from the bulk section at Penzeys or Costco—it’s worth the extra few cents for the better flavor. The dried herbs? Penzeys again, or check the bulk bins at your local grocery store. Look for herbs that smell vibrant, not dusty.
No red wine vinegar? Apple cider vinegar with a splash of balsamic gets you close, though the flavor will be slightly different. Fresh herbs? Use them at half the amount—1 tsp fresh thyme or basil replaces the dried. Short on red wine? Substitute extra red wine vinegar (just add 1 tbsp more). The sugar is key for that subtle sweetness—honey or maple syrup can replace it, but adjust to taste. The garlic powder is optional but adds that extra layer of depth that makes this dressing stand out. If you’ve got fresh garlic, mince 1 clove and add it directly to the dressing.
This keeps beautifully in the fridge for up to 1 week in an airtight jar. Shake well before each use—it’ll separate slightly. For longer storage, freeze it in ice cube trays and transfer to a bag. Thaw and shake to recombine. Pro tip: Double the batch—you’ll use it faster than you think. It’s perfect for subs, salads, or even drizzling over grilled chicken. The flavor actually improves after a day or two as everything melds together.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just vinegar, oil, mustard, and two dried herbs. No fancy tools, no waiting for ingredients to "bloom," just stir and taste. Honestly, if I had to pick one salad dressing that never disappoints, this is it.
- Tangy Without Bite: That Dijon mustard cuts through the sharpness of the red wine vinegar, while the thyme and oregano add earthy warmth. It’s bright but balanced—never overpowering, just exactly what you want on greens, roasted veggies, or even grilled chicken.
- Weeknight Workhorse: Between us, this is my go-to for lunch prep. Make a big batch on Sunday, and you’ve got dressing for salads, pasta, or even a quick sandwich spread all week. No last-minute store runs, no sad wilted lettuce—just flavor on demand.
- Budget-Friendly Staple: A splash of red wine vinegar and a drizzle of olive oil cost pennies, and this recipe stretches for ages. I’ve used it for months, and the jar’s still half-full because it’s so versatile. Plus, dried herbs last forever—no sad, wilted bunches in the crisper.
Step-by-step instructions for Quiznos red wine vinaigrette copycat recipe
This bold, herb-infused dressing delivers that signature Quiznos flavor you love.
Whisk Together the Vinegar and Mustard Base
In a medium bowl, combine the 0.5 cup red wine vinegar with the 1 tablespoon Dijon mustard. Use a whisk to blend thoroughly for about 30 seconds until the mustard is completely dissolved and the mixture becomes smooth. This step is crucial because the mustard acts as an emulsifier that will help bind the oil later.
The vinegar should be dry and bold—avoid using sweet or mellow varieties, as they won't deliver that signature tang. If you notice any lumps, keep whisking until everything is fully incorporated. This base will form the backbone of your dressing, so take your time here to ensure a perfect foundation.
Add Herbs, Garlic, and Sweetener
Next, stir in the 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 0.5 teaspoon garlic powder. Sprinkle in the 1 teaspoon granulated sugar and 0.5 teaspoon salt as well. Mix well with your whisk or a fork until all the dry ingredients are evenly distributed throughout the vinegar mixture.
The herbs should be finely ground—if you're using larger dried leaves, crush them between your fingers first to release their flavors. This step is where the dressing gets its signature herbaceous depth. You'll notice the mixture will darken slightly as the flavors meld together. Taste at this point, and if you'd like a stronger garlic flavor, add an extra pinch of garlic powder.
Incorporate the Red Wine and Pepper
Pour in the 2 tablespoons red wine and add the 0.25 teaspoon black pepper. Stir again until everything is fully combined. The red wine adds a subtle richness that balances the acidity of the vinegar. At this stage, your mixture should look like a dark, slightly thick liquid with a deep red hue.
This is also a good time to adjust the seasoning. If you prefer a sweeter dressing, add a bit more sugar. If you want it tangier, add a splash more vinegar. The pepper should be freshly ground for the best flavor. Give it a taste now—you're getting close to the final product, and this is your last chance to tweak the balance before adding the oil.
Slowly Emulsify the Olive Oil
With the ingredients thoroughly mixed, begin adding the 0.75 cup extra-virgin olive oil very slowly while whisking continuously. Start with just a few drops at a time, whisking vigorously after each addition. This slow incorporation is key to creating a smooth, stable emulsion rather than a separated dressing.
Keep whisking for about 1-2 minutes after all the oil is added. You'll know you've succeeded when the dressing becomes thick and glossy, with no visible separation. If it starts to look too thin, whisk in another teaspoon of mustard or a splash of vinegar. If it's too thick, add a few drops of water or a bit more oil to reach your desired consistency.
Rest and Adjust for Perfect Texture
Cover the bowl with plastic wrap or a lid and let the dressing rest at room temperature for at least 15 minutes. This resting period allows the flavors to fully meld together and the emulsion to stabilize. Give it a final taste and adjust the seasoning if needed—perhaps a pinch more salt or a splash of vinegar to brighten it up.
Once ready, transfer the dressing to a clean jar or bottle with a tight-sealing lid. It will keep in the refrigerator for up to 2 weeks, making it perfect for drizzling over subs, salads, or even grilled meats. The flavors will continue to develop over time, so if you can wait a day before using it, the taste will be even more complex and delicious.
Pro Tips For Making Quiznos Red Wine Vinaigrette Copycat
- Whisk in stages: Pour in the red wine vinegar and Dijon first, then whisk like you mean it—thin streams, not a dump. The oil needs time to emulsify, or you’ll end up with a sad separation. (I learned this after one too many failed batches where the dressing looked like oil and vinegar had a fight.)
- Use real olive oil: Skip the cheap stuff—this isn’t the place to pinch pennies. Extra-virgin olive oil adds depth, and the good kind won’t turn your vinaigrette into a greasy mess. If you’re skeptical, taste a spoonful first; if it’s bland, neither will your dressing.
- Toast the herbs first: Lightly toast the dried thyme and oregano in a dry pan for 30 seconds until fragrant—it wakes up their flavor. Crush them gently after with a spoon; this adds aroma without bitterness. (Yes, it sounds odd, but it makes a real difference.)
- Salt the mustard: The Dijon needs a pinch of salt before mixing—it balances the acidity and rounds out the flavor. Skip this, and your dressing will taste sharp and unfinished. (I know, it’s an extra step, but trust me on this one.)
Perfect pairings for this recipe
Sub Pairings
This vinaigrette was made for Quiznos-style subs, and it works best on meat-forward sandwiches like the Steak and Cheese or Turkey Breast. The bold red wine flavor complements the richness of roast beef or turkey beautifully.
I like to drizzle it generously over the meat before adding cheese to let those flavors meld. For a lighter option, try it on the Veggie Delite—the tangy dressing balances the fresh veggies perfectly. 🥪
Salad Enhancements
Toss this dressing with your favorite greens for an instant upgrade. I recommend using it on a mixed greens salad with cherry tomatoes, red onion, and shredded Parmesan.
The acidity cuts through the richness of hard-boiled eggs or grilled chicken. For a heartier option, add roasted potatoes or crispy chickpeas to create a satisfying main dish. 🥗
Grilled Meats
Use this dressing as a marinade or finishing drizzle for grilled chicken, steak, or pork chops. I brush it on grilled chicken breasts during the last 5 minutes of cooking for extra flavor.
For pork chops, drizzle it over the top right before serving to create a sticky, flavorful crust. The herbs in the dressing add an aromatic depth that pairs perfectly with charred meats. 🍖
Vegetable Sides
This isn't just for subs—it elevates roasted or steamed vegetables beautifully. I love drizzling it over roasted Brussels sprouts with balsamic glaze or steamed asparagus with lemon zest.
The acidity brightens the natural sweetness of vegetables like carrots or sweet potatoes. For extra richness, add a sprinkle of crumbled feta or toasted pine nuts. 🥦
Dipping Sauce
Thin it slightly with a splash of water or extra vinegar to create a perfect dipping sauce for fresh breadsticks, mozzarella sticks, or fried calamari. The tangy, herby flavor cuts through the richness of fried foods beautifully.
I also use it as a dip for crudité like bell pepper strips and cucumber slices at parties. It's a crowd-pleaser that disappears fast! 🍴
Breakfast Twist
Who says vinaigrette is just for lunch? Use this dressing to add flavor to breakfast scrambles or omelets. I drizzle it over spinach and cheese omelets or breakfast potatoes for a savory kick.
It also works surprisingly well on avocado toast—the acidity balances the creaminess perfectly. Try it with a sprinkle of crumbled bacon for a restaurant-worthy breakfast. 🍳
Nutrition facts
Frequently asked questions
Can I substitute balsamic vinegar for red wine vinegar?
The flavor will be different, but you can use ¼ cup balsamic vinegar + ¼ cup apple cider vinegar for a similar depth. The dressing will have a slightly sweeter profile, so reduce the sugar to ½ teaspoon to balance it. For the closest match, stick with red wine vinegar—it’s the secret to that signature tang.
Why did my dressing separate? How do I fix it?
Separation happens when oil and vinegar aren’t properly emulsified. Whisk in ½ teaspoon Dijon mustard + 1 teaspoon water and blend vigorously for 1 minute. If it still separates, add another ½ teaspoon mustard. For future batches, add oil very slowly while whisking continuously. The mustard is your emulsifier—don’t skip it!
How can I make this dressing spicier?
Add ¼ teaspoon red pepper flakes or ½ teaspoon hot sauce (like Frank’s RedHot) to the herb mixture. For smoky heat, swap ½ teaspoon garlic powder for smoked paprika. Taste as you go—start small, as spices intensify when mixed with oil. The dressing keeps well, so you can always adjust before serving.
Is this gluten-free?
Yes! All listed ingredients are naturally gluten-free. Just double-check your Dijon mustard label—some brands contain wheat. For extra caution, use a certified gluten-free mustard like Annie’s or Primal Kitchen. The herbs, vinegar, and wine are all safe for gluten-sensitive diets.
Can I make this without a whisk?
Use a hand mixer on low speed or a fork in a jar—shake vigorously for 2 minutes after adding oil. For a no-tools method, pour the oil in a thin stream while stirring constantly with a spoon. The key is patience: slow emulsification = stable dressing. No whisk? No problem!