Sun Dried Tomato Vinaigrette Recipe (2024)

Bursting with tomato flavor, this sun dried tomato vinaigrette is an easy, unique and versatile dressing. It is made with a handful of simple ingredients and can be used on Greek salad, green salads, pasta salads, as a sauce for nearly any protein or a dip for raw or roasted veggies.

I’ve said it before and I’ll say it again. Homemade dressings are elite. They truly are so much better than any storebought dressing and I’m on a mission to post as many yummy homemade salad dressings as I possibly can to convince you all!

If you know me, then you know I get a little overexcited when I find a recipe I love. I obsess over it for weeks and make it at least five times. So yeah, this sun dried tomato vinaigrette has been one of my recent favorite recipes. I love having a jar in the fridge to drizzle on my grain bowls, fresh salad or grilled proteins for a quick and easy meal. In fact, I’m totally makingthisMediterranean salad recipe for dinner tonight.

We’re still in what feels like the depths of winter here so I’m channeling some summer flavors with sun-dried tomatoes. The thing about oil-packed sun-dried tomatoes is that they are harvested at the peak of their season, dried and preserved so you get that incredible flavor that you just can’t find in the wintertime fresh tomatoes in the grocery store. Paired with a few other pantry staples and you’ve got an easy dressing in less than five minutes that you can use on so much!

What you’ll need to make this easy vinaigrette:

Olive oil: I love to buy organic extra virgin olive oil from Costco. It is the best price for its high quality.

Red wine vinegar: red wine vinegar is a tangy and acidic vinegar made from fermented red wine, perfect for the Mediterranean vibes we’re going for!

Sun-dried tomatoes: I have only tested this recipe with sun-dried tomatoes in olive oil (I get the ones from Trader Joe’s or the Delallo brand). The extra bit of olive oil helps make a cohesive, flavorful dressing.

Garlic: fresh garlic cloves here friends! Simply give them a rough chop and blend them into the dressing, they provide bold flavor and just a little bite.

Honey: tomatoes are acidic, so most tomato-based sauces need a little balance from something sweet like a pinch of sugar or honey or maple syrup.

Seasonings: the seasonings in this recipe are very simple. Salt and pepper to lift the overall flavor and dried oregano to reinforce the Mediterranean flavors.

Water: since we are blending a solid (the tomatoes!) more liquid is needed for a thin, cohesive dressing. Warm water or room temperature water work best.

How to make sun dried tomato vinaigrette:

Combine all ingredients in a small high-speed blender blender or food processor. Start with ¼ cup water, you will likely need the additional ¼ cup water but start conservatively and adjust the consistency to your preference. Blend on high for 20-30 seconds until the dressing is creamy and emulsified. Adjust the consistency with the additional water, until your desired consistency is achieved. Taste and season with an extra pinch of salt, pepper, honey or vinegar, if needed.

See Also

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How to use sun-dried tomato dressing:

• On this incredible Greek spinach sun-dried tomato salad
• As a dressing for pasta salads
• Drizzled on Mediterranean salads like a quinoa salad with kalamata olives, fresh basil, pine nuts and cucumber or an arugula salad with feta cheese, red onion and cherry tomatoes
• As a dipping sauce for blanched Brussels sprouts, asparagus, roasted vegetables or a raw vegetable tray
• Spooned over grilled chicken, grilled salmon or white fish, pork tenderloin or thinly sliced flank steak or ribeye
• Drizzled over caprese skewers with fresh mozzarella, basil leaves and grape tomatoes

Expert tips and variations:

• Use a food processor or high-powered blender for best results.
• Start conservatively with the water and add water as need to achieve your desired consistency.
• This dressingwillbe slightly thicker/chunkier than your average dressing and that’s okay!
• If you like things a little spicy add a pinch of red pepper flakes or cayenne pepper
• If you don’t have red wine vinegar you can use white wine vinegar, apple cider vinegar, white vinegar or white balsamic vinegar. You could also replace the vinegar with three tablespoons lemon juice.

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If you love this recipe you’ll love my other salad dressing recipes:

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