This sun-dried tomato vinaigrette is a blended red wine vinegar dressing made with olive oil, Dijon, garlic, and sun-dried tomatoes for a smooth texture. It's designed to coat greens evenly and add concentrated tomato flavor without needing cooked ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Sun-Dried Tomato Vinaigrette
🕒 Ready In: ~35 minutes
👪 Serves: ~12 servings (about 1½ cups)
🍽 Calories: ~190 per serving (estimated)
🥣 Main Ingredients: Olive oil, red wine vinegar, sun-dried tomatoes, garlic, Dijon mustard
📖 Dietary Info: Vegan, dairy-free, gluten-free
👌 Difficulty: Easy - blend, chill, shake to serve
SUMMARIZE & SAVE THIS CONTENT ON
This version works because Dijon helps the dressing stay emulsified, while sun-dried tomatoes add body and a savory finish that holds up on sturdier salads. Resting it in the fridge for 30 minutes lets the garlic and tomato flavor mellow and blend.
Use it on Italian Chopped Salad, swap it in for the dressing on Grilled Chicken Salad, or keep other dressings in rotation like Citrus Vinaigrette and Homemade Caesar Dressing.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Sun-Dried Tomato Vinaigrette:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sun-Dried Tomato Vinaigrette:
- Recipe Notes & Tips:
- How to Store:
- Sun-Dried Tomato Vinaigrette FAQs:
- More Homemade Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Sun-Dried Tomato Vinaigrette
Why You'll Love This Sun-Dried Tomato Vinaigrette:
Smooth, Emulsified Texture: Blending the ingredients creates a dressing that coats greens evenly instead of separating quickly.
Concentrated Tomato Flavor: Sun-dried tomatoes add savory depth that stands up to hearty salads and grain bowls.
Balanced Tang: Red wine vinegar and Dijon bring acidity that keeps the dressing from tasting oily.
Fast to Make: The dressing comes together in minutes with a blender or food processor.
Works on More Than Salad: Use it as a drizzle for roasted vegetables, pasta salads, or as a marinade base.
Key Ingredients:
- 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.
- sun-dried tomatoes. Use oil-packed for easier blending or Homemade Sun-Dried Tomatoes for the best flavor.
- dried parsley. Brings mild herbal notes; feel free to swap in fresh parsley for brighter flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No red wine vinegar: Swap in balsamic vinegar for a deeper tang, or white wine vinegar for a lighter finish.
- No Dijon mustard: Use stone-ground mustard or 1 to 2 teaspoons mayonnaise to help emulsify.
- Less garlic bite: Use 1 clove instead of 2, or blend the dressing and let it rest longer before serving.
- Thicker vinaigrette: Add 1 to 2 tablespoons more sun-dried tomatoes or reduce olive oil slightly.
- Thinner vinaigrette: Add 1 to 2 tablespoons water and blend again.
- Gluten-free option: Naturally gluten-free, but confirm your mustard and sun-dried tomatoes if they include added ingredients.
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.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Recipe Notes & Tips:
- Use oil-packed tomatoes: If your sun-dried tomatoes are very dry, soak them in warm water for 5-10 minutes, then drain before blending.
- Blend for full emulsion: Blend a little longer than you think; a smoother blend helps the dressing stay mixed longer.
- Taste after chilling: The garlic and vinegar can mellow as it rests, so re-taste after 30 minutes and adjust salt or vinegar.
- Prevent thickening: Olive oil can firm up in the fridge; let the jar sit at room temperature for 5-10 minutes, then shake well.
- Control intensity: Start with the listed vinegar, then add more in small splashes until it tastes sharp but not harsh.
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.
Sun-Dried Tomato Vinaigrette FAQs:
To make sun-dried tomato vinaigrette smooth, use a blender or food processor and blend long enough to fully break down the tomatoes and emulsify the oil and vinegar. If your tomatoes are very dry, soak them briefly first so they blend without leaving small bits.
Sun-dried tomato vinaigrette can separate because oil and vinegar naturally split as the dressing sits, especially when chilled. Dijon mustard helps it stay emulsified longer, but shaking the jar before serving (or re-blending briefly) will bring it back together.
Sun-dried tomato vinaigrette works beyond salad as a drizzle for roasted vegetables, a dressing for pasta salad, or a quick marinade for chicken or vegetables. Because it has concentrated tomato flavor, it also works well on grain bowls or as a finishing sauce over cooked proteins.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Sun-Dried Tomato Vinaigrette
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
Instructions
- 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.
Nutrition
Notes
- Use oil-packed tomatoes: If your sun-dried tomatoes are very dry, soak them in warm water for 5-10 minutes, then drain before blending.
- Blend for full emulsion: Blend a little longer than you think; a smoother blend helps the dressing stay mixed longer.
- Taste after chilling: The garlic and vinegar can mellow as it rests, so re-taste after 30 minutes and adjust salt or vinegar.
- Prevent thickening: Olive oil can firm up in the fridge; let the jar sit at room temperature for 5-10 minutes, then shake well.
- Control intensity: Start with the listed vinegar, then add more in small splashes until it tastes sharp but not harsh.
Serena says
So delicious and I love that this recipe has no sugar added, unlike store-bought brands. Love your site!
Kae says
this was absolutely delicious
Eva says
Such a great idea. My kids love noodles so i think I will make a little trick in the kitchen ;).