Give your salad a boost of flavor with this tangy sun-dried tomato vinaigrette. Made with sun-dried tomatoes, vinegar, basil, and mustard, this easy homemade dressing will quickly become your fave salad topper.
Whether I'm at home or at camp, I love recipes that can be used for multiple meals, like my Italian sausage meatballs or a big batch of seasoned ground beef to make burritos or walking tacos. This sun-dried tomato basil vinaigrette recipe is no exception. Besides its obvious use as an everyday salad dressing, it can be used as a marinade, sandwich spread, and so much more.
Why You'll Love This Recipe
- It's incredibly versatile and can be used for several different dishes.
- It only takes 10 minutes to make.
- It stores well for several days.
Ingredients and Substitutions
- Sun-dried tomatoes--Use sun-dried tomatoes packed in oil for this homemade salad dressing recipe, as you'll also be using the seasoned oil. Sun-dried tomatoes can usually be purchased in halves or strips (julienne cut). The strips are easier to work with, since you don't have to cut anything, but if you've got the halves, simply pat them dry and slice them before adding them to the blender.
- White wine vinegar--You can substitute red wine vinegar or apple cider vinegar, if you prefer.
- Sugar--Feel free to swap in honey or agave, if you prefer.
How to Make Sun-Dried Tomato Dressing
1. Combine all the dressing ingredients in the blender.
2. Blend until smooth, adding extra water, if needed to reach your desired consistency. Season to taste.
FAQs
If stored in a sealed container in the fridge, your sun-dried tomato dressing will last up to 1 week.
Yes, it can be frozen for up to 3 months. Freeze it in a sealed container or bag and thaw in the fridge. You will need to stir it well before using. For individual portions, freeze it in ice cube trays and thaw as needed.
How to Use This Dressing
This simple dressing can be used anywhere you'd use a bottled salad dressing. Some of my favorite uses include:
- Drizzled over a tossed green salad
- Used as a spread on your favorite sandwich recipe
- Mixed into a quinoa or rice bowl for a jazzed up meal-prep lunch
- Tossed with tomato and bocconcini for an easy side dish
- Used as a marinade for grilled chicken
Tips and Troubleshooting
- I prefer to leave this vinaigrette on the thicker side after blending, so that it can be used for a variety of purposes. If I need to make a thinner batch for tossing with salad, I scoop some out of the jar and thin with a little extra oil or water.
- If the dressing separates, give it a good stir or shake to recombine before using.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
More Dressing Recipes You'll Love
Recipe
Sun-Dried Tomato Vinaigrette
Equipment
Ingredients
- ⅓ cup chopped or julienne cut sun-dried tomatoes in oil drained (reserve oil)
- ¼ to ⅓ cup water
- 2 tablespoons sun-dried tomato oil
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons dried basil
- 1 teaspoon granulated sugar plus more if needed
- ½ teaspoon kosher salt plus more if needed
- ¼ teaspoon freshly ground black pepper plus more if needed
Instructions
- In a blender, combine the sun-dried tomatoes, ¼ cup water, oils, vinegar, basil, sugar, salt, and pepper.
- Blend on high speed until emulsified, about 30 seconds, adding more water 1 tablespoon at a time to achieve the desired consistency. Season to taste with additional sugar, salt, or pepper, if desired.
- Transfer to a lidded jar or container and refrigerate until ready to use. Stir well before using. The dressing can be stored for up to 1 week in the fridge.
Notes
- Thinning the dressing--I prefer to leave this vinaigrette on the thicker side after blending, so that it can be used for a variety of purposes. If I need to make a thinner batch for tossing with salad, I scoop some out of the jar and thin with a little extra oil or water.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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