Sun-Dried Tomato Vinaigrette

Name: Sun-Dried Tomato Vinaigrette
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup olive oil; ¼ cup red wine vinegar; ¼ cup sun-dried tomatoes; 2 garlic cloves, (minced); 1 tablespoon dijon mustard; 1 teaspoon dried parsley; ¼ teaspoon salt; ¼ teaspoon pepper

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Sun-Dried Tomato Vinaigrette is a quick and healthy homemade salad dressing that pairs well with a variety of different salads!

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This tasty salad dressing is a great homemade alternative to store bought dressings when you're trying to eat clean. It's simple to make and you can even make a double batch then store it in the refrigerator for up to ten days!

Why You'll Love This Recipe:

Rich and tangy: Sun-dried tomatoes add bold, savory depth to a classic vinaigrette.
Quick to make: Blends together in minutes with simple pantry ingredients.
Versatile: Delicious on salads, roasted vegetables, grilled chicken, or pasta salads.
Naturally dairy-free: Creamy texture without any added cream or cheese.
Restaurant-quality flavor: Adds instant sophistication to even the simplest dishes.

Ingredients to Make Sun-Dried Tomato Vinaigrette:

olive oil. Use extra-virgin for the best flavor, it forms the rich, silky base of the vinaigrette.
red wine vinegar. Adds bright acidity that balances the sweetness of the sun-dried tomatoes.
dijon mustard. Helps emulsify the dressing and adds a subtle tang.
sun-dried tomatoes. Use oil-packed for easier blending or soak dry-packed tomatoes in warm water first.
dried parsley. Brings mild herbal notes; feel free to swap in fresh parsley for brighter flavor.
garlic. Freshly minced garlic adds a sharp, savory bite.
salt & pepper. Essential for rounding out all the flavors, adjust to taste after blending.

How to Make Sun-Dried Tomato Vinaigrette:

Add the olive oil, red wine vinegar, sun-dried tomatoes, garlic, Dijon mustard, dried parsley, salt, and pepper to a blender or food processor.
Blend until smooth and emulsified.
Taste and adjust seasoning, add more vinegar for brightness or more olive oil for a milder flavor.
Transfer to a jar and refrigerate for at least 30 minutes to let the flavors develop. Shake well before serving.

Recipe Notes & Tips:

Use oil-packed tomatoes: They blend more smoothly and add extra richness. If using dry-packed, soften them in hot water for 10 minutes first.
Emulsify well: Blending or processing fully helps the vinaigrette stay creamy and unified instead of separating quickly.
Adjust acidity: Add an extra splash of red wine vinegar or a squeeze of lemon juice if you prefer a brighter, tangier dressing.
Thin as needed: If the vinaigrette is too thick, whisk in 1-2 teaspoons of water until it reaches your desired consistency.
Boost the flavor: Add a pinch of red pepper flakes or a teaspoon of Italian seasoning for extra depth.
Let it rest: Chilling for at least 30 minutes allows the sun-dried tomatoes and garlic to infuse the dressing fully.
Shake before serving: Natural separation is normal, give the jar a good shake to recombine the oil and vinegar.

Serving Suggestions:

How to Store:

Refrigerate: Store the vinaigrette in an airtight jar for up to 1 week. The flavors will deepen as it chills.
Shake or stir before using: The oil will naturally solidify slightly in the fridge, let it sit at room temperature for 5-10 minutes, then shake or whisk to recombine.
Avoid freezing: The texture of the oil and tomatoes won't hold up well once thawed.

FAQs:

Do I need a blender to make this?

A blender or food processor gives the smoothest texture, but you can finely mince the sun-dried tomatoes and whisk everything by hand for a chunkier vinaigrette.

Can I use fresh tomatoes instead of sun-dried?

Not for this recipe. Fresh tomatoes won't provide the same concentrated flavor or thickness.

Is this dressing vegan?

Yes! All ingredients are naturally vegan-friendly.

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Kaeleigh Pugliese