Sun-Dried Tomato Vinaigrette
This sun-dried tomato vinaigrette recipe is an easy homemade salad dressing that can double as a marinade, sandwich spread, and so much more.
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.
Nutrition
Serving: 2 tablespoonsCalories: 91kcalCarbohydrates: 3gProtein: 1gFat: 8gSodium: 493mgFiber: 1gSugar: 2g
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