This easy homemade Sun-Dried Tomato Vinaigrette Salad Dressing Recipe has incredible flavor for just about any salad, and is ready in the blender in just about 5 minutes! Save it in the fridge for delicous salads all week long!JUMP TO RECIPE
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Easy, 5 minute homemade Sun-Dried Tomato Vinaigrette
If you've got 5 minutes and a jar of sun-dried tomatoes, you've got yourself a delicious, creamy and tangy Sun-Dried Tomato Vinaigrette! Way better than any store-bought salad dressings, and better for you- this zesty dressing has the perfect balance of tangy, sweet, and savory.
With seriously minimal prep work, this salad dressing basically makes itself!
Sun Dried Tomato Vinaigrette Recipe ingredients
- Sun dried tomatoes in oil, drained. If using dry sun dried tomatoes, be sure to reconstitute them for about 30 minutes in some water to make them easier to blend.
- Extra virgin olive oil.
- Balsamic vinegar (Preferably aged of Modena).
- Water - start with ½ a cup, and add more as needed for thinner consistency.
- Honey, for a touch of sweetness.
- Dijon mustard, to give a bit of tang and help bring the whole dressing together.
- 2 cloves garlic, whole peeled.
- Dry oregano, for a herby balance to the dressing.
How to make 5 minute Sun Dried Tomato Vinaigrette
This easy homemade vinaigrette comes together in just about 5 minutes with the help of a high powered blender. Here's how to make it:
- Add all ingredients to a high powered blender.
- Blend on high until smooth, adjusting water as necessary until desired consistency is reached.
- Transfer from blender to a bottle or mason jar with a tight fitting lid.
- Use immediately, or store in the refrigerator for up to 7 days.
Tips for the perfect vinaigrette
- For best results, make sure the oil-packed sun-dried tomatoes are at room temperature before blending.
- I think it's best to stick to a high-speed blender or standard blender, rather than a food processor to avoid a mess!
- Use high quality ingredients, to really let the flavors shine.
- Adjust the water as needed to get to your desired vinaigrette consistency.
Serving the vinaigrette
This dressing is great on just about any salad, but here are some great ways to serve this tangy vinaigrette.
- Tossed with Mediterranean salads or green salads.
- Use it as a flavorful swap for simple pasta salad.
- Toss together an olive salad with the vinaigrette, feta cheese and toasted pine nuts.
- Use it as a dipping sauce for crusty bread or veggies.
Storing the Sun Dried Tomato Vinaigrette
Store the sun dried tomato vinaigrette in an airtight container in the refrigerator for up to one week. Shake well before using.
Substitutions and Additions
- Instead of jarred Sun dried tomatoes - you can use dry sun dried tomatoes- just let them soak in water for about 30 minutes prior to blending to soften them up a bit. To make this process even faster, try soaking them in warm water. I find working with oil-packed sun-dried tomatoes to be the fastest method.
- Instead of balsamic vinegar, you can use red wine vinegar or white wine vinegar.
- Use an equal part of Italian seasoning in place of the dry oregano.
- While extra-virgin olive oil is my first choice, you can use any olive oil you have on hand.
- Throw in a bit of fresh basil for a bright fresh twist.
- Add some crushed red pepper flakes for a bit of heat!
- Swap the honey for an equal part of maple syrup.
Sun-Dried Tomato Vinaigrette Salad Dressing Recipe
- high powered blender
- ¼ cup sun dried tomatoes in oil, drained
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar (Preferably aged of Modena)
- ½ cup water (plus more as needed for thinner consistency)
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 2 cloves garlic, whole peeled
- ½ teaspoon dry oregano
- Add all ingredients to a high powered blender. 2. Blend on high until smooth, adjusting water as necessary until desired consistency is reached. 3. Transfer from blender to a bottle or mason jar with a tight fitting lid. 4. Use immediately, or store in the refrigerator for up to 7 days.
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