Bottle up Mediterranean flavor with this sun dried tomato vinaigrette, a bold, tangy dressing packed with rich sun dried tomatoes, bright lemon juice, and garlic. Drizzle it over fresh green salads, grain bowls, and pasta dishes, or use it as a marinade for chicken or fish. Just mix everything together and you’re done in under five minutes.
What is a Vinaigrette?
A vinaigrette is a simple emulsified dressing made by combining an acid, like lemon juice or vinegar, with oil and seasonings. The classic ratio is three parts oil to one part acid, though the exact balance comes down to preference.
Key Ingredients
Sun dried tomato vinaigrette comes together with a handful of simple ingredients and it’s a great way to use up that half-empty jar of sun-dried tomatoes hanging out in your fridge. Here’s what you’ll need:
- Sun-Dried Tomatoes: Sun-dried tomatoes packed in oil have more flavor and blend easily into the dressing. If dry sun-dried tomatoes are all you have, soak them in hot water for about 10 minutes to rehydrate before blending.
- Lemon Juice: A splash of fresh lemon juice brightens the vinaigrette and balances the richness of the sun-dried tomatoes and olive oil.
- Honey: A touch of honey tempers the acidity. Maple syrup, agave, or a sugar-free option like monk fruit sweetener all work well too.
- Garlic and Spices: Add fresh garlic cloves and a simple blend of kosher salt, red pepper flakes, dried oregano, and coarse black pepper.
- Olive Oil: Blend everything with extra-virgin olive oil for a smooth, creamy finish.
- Water: Add a little water as needed until the vinaigrette has a pourable consistency.
What are the best sun-dried tomatoes to use?
Oil-packed sun-dried tomatoes are softer, richer, and blend far more smoothly than dry-packed varieties. If your sun-dried tomatoes aren’t packed in oil, rehydrate them by soaking them in warm water for about 10 minutes.
Additions and Substitutions
Forget about store-bought salad dressings! One of my favorite things about making dressing from scratch is having full control over the ingredients. With this vinaigrette, it’s easy to mix and match based on what you already have on hand.
- Swap the acid. Fresh lemon juice is the base, but you can replace it with white wine vinegar, sherry vinegar, red wine vinegar, and apple cider vinegar.
- Add fresh herbs. Toss in a few fresh basil leaves or a sprig of fresh oregano before blending for a bright, herbal flavor that pairs especially well with the sun-dried tomatoes.
- Make it creamy. If you prefer a thicker, creamier version of this dressing, try my sun-dried tomato dressing. It has a similar taste, but a richer, creamier consistency.
Equipment
Make the sun dried tomato vinaigrette in an immersion blender, food processor, or high-speed blender. I personally love using an immersion blender for dressings. It emulsifies everything quickly without the mess of extra dishes. For the best results, blend directly in the tall cup that comes with your immersion blender.
How to Make Sun Dried Tomato Vinaigrette
The full recipe with measurements is in the recipe card below.
Step 1: Combine sun-dried tomatoes, lemon juice, honey, garlic, kosher salt, oregano, red pepper flakes, and black pepper in a blender, food processor, or with an immersion blender.
Step 2: With the blender running, pour the olive oil in a slow, steady stream until it’s smooth and emulsified. If you prefer a thinner consistency, add warm water a little at a time, whisking after each addition.
Expert Tips
- Add the oil slowly. Adding the olive oil in a slow, steady stream while the blender is running is what creates a smooth, emulsified dressing. Dumping it in all at once can cause the vinaigrette to separate and turn greasy rather than silky.
- Taste as you go. Sun-dried tomato flavor varies quite a bit by brand, so always taste the finished dressing and adjust with more lemon juice, honey, or salt until it’s just right.
- Let it sit before serving. If time allows, let the vinaigrette rest for 10–15 minutes after blending. The flavors meld and deepen significantly even in that short amount of time.
Mix up the sun dried tomato vinaigrette and pair it with one of these delicious recipes!
Serving Suggestions
Sun dried tomato vinaigrette is one of those recipes that makes everything taste better. Toss it with a Mediterranean-style salad packed with plenty of greens, cucumbers, and crumbled feta cheese, or drizzle it over roasted or grilled veggies like zucchini, asparagus, or eggplant.
The zesty dressing is a natural fit for grain bowls and Italian pasta salad, and makes a fantastic marinade for fish, chicken, and baked shrimp skewers.
Storage
Transfer the leftover sun dried tomato vinaigrette to an airtight container, a Mason jar, or a dressing bottle and store in the fridge for up to one week. The olive oil will solidify slightly once refrigerated. Let it sit at room temperature for 10–15 minutes and give it a good shake or stir.
Frequently Asked Questions
Can I make my own sun-dried tomatoes?
1. Wash a handful of fresh tomatoes. Cut them in half lengthwise and quarter any larger ones. Remove the seeds to speed up the drying process.
2. Sprinkle the cut sides generously with salt to draw out the moisture.
3. Arrange the tomatoes cut side up on a clean drying rack or baking sheet, leaving space between each piece for airflow.
4. Move to a sunny spot with good airflow and cover loosely with a breathable towel or cheesecloth. Leave them for 5–10 days, until the tomatoes are deep red, leathery, and no longer juicy.
5. Store the finished sun-dried tomatoes in an airtight container in a cool, dry place for up to a year.
More Homemade Dressings:
Sun Dried Tomato Vinaigrette
- Airtight Container
- ¼ cup sun-dried tomatoes in oil drained
- ¼ cup fresh lemon juice
- 2 teaspoons honey
- 2 garlic cloves, roughly chopped
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon coarse black pepper
- ⅓ cup olive oil
- warm water as needed
- Combine sun-dried tomatoes, lemon juice, honey, garlic, kosher salt, oregano, red pepper flakes, and black pepper in a blender, food processor, or with an immersion blender.
- With the blender running, pour the olive oil in a slow, steady stream until it’s smooth and emulsified. If you prefer a thinner consistency, add warm water a little at a time, whisking after each addition.
- Add the oil slowly. Adding the olive oil in a slow, steady stream while the blender is running is what creates a smooth, emulsified dressing. Dumping it in all at once can cause the vinaigrette to separate and turn greasy rather than silky.
- Taste as you go. Sun-dried tomato flavor varies quite a bit by brand, so always taste the finished dressing and adjust with more lemon juice, honey, or salt until it’s just right.
- Let it sit before serving. If time allows, let the vinaigrette rest for 10–15 minutes after blending. The flavors meld and deepen significantly even in that short amount of time.