Sun-Dried Tomato Vinaigrette
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.
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.
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