Moe’s Southwest vinaigrette has bite, tang, and just enough smoky edge to make even a simple bowl of greens way more interesting!
Start with a neutral oil like canola or avocado—stronger oils throw it off and don’t carry the spices well.
I add a tiny bit of honey to balance out the acidity without making it taste sweet—it rounds things out fast.
For the spices, a small pinch of chili powder and a drop or two of hot sauce adds a low burn that lingers just right.
The reason I keep this one on hand is because it adds brightness and punch in one step without having to cook anything!
How to Make Moe’s Southwest Vinaigrette
Ingredients
- 1/2 cup Olive Oil
- 3 tbsp Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Lemon Juice (fresh)
- 1 tsp Sugar
- 1/2 tsp Oregano (dried)
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Shallots (minced)
- 1/4 tsp Thyme (dried)
Step-by-Step Instructions
Step 1:
In a medium bowl, whisk together the Dijon mustard, red wine vinegar, and lemon juice until fully combined.
Step 2:
Add the minced shallots, oregano, thyme, garlic powder, salt, and pepper to the bowl.
Step 3:
Slowly drizzle in the olive oil while continuously whisking so the mixture emulsifies and thickens.
Step 4:
Whisk until the vinaigrette has a smooth, creamy appearance and everything looks well incorporated.
Step 5:
Taste, then adjust the seasonings or add an extra splash of vinegar or lemon juice if you want more tang.
Step 6:
Pour the vinaigrette into a jar or bottle, shake once more, and chill for at least 30 minutes before serving for best flavor.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients
Whenever possible, I always choose fresh lemon juice and high-quality olive oil because those little choices make a clear impact on the taste and freshness of your vinaigrette.
Whisk Vigorously
I recommend whisking with real energy when you drizzle in the olive oil, since that helps create a really unified dressing and keeps it from separating too quickly in the fridge.
Balance the Flavors
If you taste your dressing and feel that it is too sharp or sour, just add a pinch more sugar or another teaspoon of olive oil and mix again to mellow things out.
Store It Properly
Store your vinaigrette in a tightly sealed jar in the refrigerator, and always shake well before each use to remix any oil that may have separated.
Let It Chill
Letting your vinaigrette chill for at least 30 minutes before serving is something I always do since it helps the flavors meld and settle, so don’t skip that step if you want the best results!
What to Serve with Moe’s Southwest Vinaigrette Recipe
Salads and Burrito Bowls
You really can’t go wrong pairing this vinaigrette with a classic Tex-Mex salad or burrito bowl, and I love how it adds a pop of zesty flavor to fresh greens or grilled veggies.
Toss the dressing with romaine, black beans, corn, tomatoes, and a sprinkle of shredded cheese for a salad that totally captures that Moe’s feel at home.
If you’re making burrito bowls, try drizzling this vinaigrette over warm rice, sautéed peppers, and your choice of protein for an easy, hearty meal.
Grilled Corn on the Cob
You might not expect this vinaigrette to work with corn, but brushing it over grilled corn on the cob gives a tangy kick that pairs so well with that sweet, smoky flavor!
I’ll usually finish it with a touch of cotija cheese and maybe a squeeze of lime just before serving.
Southwest Roasted Potatoes
Roasted potatoes are a familiar favorite, and I think tossing them with Moe’s Southwest Vinaigrette right after they come out of the oven makes them extra tasty.
You’ll get that herby, slightly spicy note from the dressing that takes these basic potatoes somewhere new, and I find kids love this combination too.
Grilled Peach Salsa
If you want something unique, try making a grilled peach salsa and using the vinaigrette as a finish right before serving.
You’ll be surprised by how the tangy, savory flavors of the dressing balance out sweet grilled peaches, diced red onion, and cilantro—it’s an unexpected hit at potlucks.
Charred Broccolini
Charred broccolini tossed with this vinaigrette makes a flavorful and colorful side that’s both out-of-the-ordinary and super easy to pull together.
I find that the dressing brings a nice punch to the slight bitterness of broccolini, making it something special alongside Mexican or Southwestern mains.
Variations and Substitutions
Spice It Up
If you love a little kick, you can add a pinch of cayenne pepper or some red pepper flakes to give your vinaigrette more heat.
Try smoked paprika instead of regular paprika for a smoky flavor twist that makes this dressing stand out.
I like tossing in a diced chipotle pepper in adobo if you want to amp up the spiciness even more!
Herb Swaps
You can use dried oregano if you don’t have fresh on hand, but I find that chopped cilantro brings extra freshness and a unique taste.
Parsley or even green onion works as a substitute when you want subtle herbal notes.
Tangy Choices
Don’t worry if you’re out of red wine vinegar—you can use apple cider vinegar or even a hint of lime juice for a different tang.
I’ve also replaced Dijon mustard with spicy brown or even yellow mustard in a pinch; it always works well!
Oil Options
If you want a lighter texture, swap the soybean oil with extra-virgin olive oil or even avocado oil for an updated taste and feel.
How to Store Leftover Moe’s Southwest Vinaigrette
Mason Jars or Sealed Containers
I always recommend pouring your leftover Moe’s Southwest Vinaigrette into a glass mason jar or any container with a tight-fitting lid, as it keeps the vinaigrette fresh and prevents spills in the fridge.
A quick shake in the jar mixes the ingredients right back together when you’re ready to use it again, so you don’t have to worry if it separates a little while sitting.
Refrigeration Tips
You’ll want to keep your vinaigrette chilled at all times, storing it in the main section of your refrigerator and not in the door for maximum freshness.
I’ve found that homemade vinaigrettes can last up to two weeks if you use fresh ingredients and never double-dip with a used spoon.
You can always label the container with the date so you remember when you made your batch!
Common Mistakes to Avoid
Not Using Fresh Lime Juice
You really want to avoid using bottled lime juice because it doesn’t have the same bright, fresh flavor as squeezing it straight from the fruit!
I always notice a big difference when I use fresh limes, and your vinaigrette will taste much more balanced if you skip the bottled stuff.
Skipping the Southwest Seasoning
If you leave out or underestimate the southwest seasoning, you might lose the distinct, bold character that makes this dressing stand out.
I’ve found that a generous but measured amount of the seasoning really brings everything together and gives you that flavor you expect from Moe’s.
Adding Oil Too Quickly
If you pour the oil too fast when whisking, the vinaigrette can separate and turn out greasy rather than smooth and cohesive.
It’s easiest if you add the oil slowly while whisking to keep everything blended nicely, and I always take my time here!
Moe's Southwest Vinaigrette Recipe
Ingredients
- 1/2 cup Olive Oil
- 3 tbsp Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Lemon Juice fresh
- 1 tsp Sugar
- 1/2 tsp Oregano dried
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Shallots minced
- 1/4 tsp Thyme dried
Instructions
- In a medium bowl, whisk together the Dijon mustard, red wine vinegar, and lemon juice until fully combined.
- Add the minced shallots, oregano, thyme, garlic powder, salt, and pepper to the bowl.
- Slowly drizzle in the olive oil while continuously whisking so the mixture emulsifies and thickens.
- Whisk until the vinaigrette has a smooth, creamy appearance and everything looks well incorporated.
- Taste, then adjust the seasonings or add an extra splash of vinegar or lemon juice if you want more tang.
- Pour the vinaigrette into a jar or bottle, shake once more, and chill for at least 30 minutes before serving for best flavor.