This easy homemade Sun-Dried Tomato Vinaigrette is the perfect dressing for all your favorite salads! Tangy vinegar, honey, and reserved sun-dried tomato oil combine for a 5-minute vinaigrette with lots of flavor.
One of the keys to good salads is good dressing. While you could try every dressing in the store to find the best ones, the truth is that homemade dressings are SO much better!
I have good news: homemade dressings are super easy to make, especially vinaigrettes like this one. All you need is some olive oil, vinegar (and/or another acid), something sweet, and a few pinches of this and that for flavor.
This sun dried tomato vinaigrette follows the usual pattern, but utilizes reserved sun-dried tomato oil. Not only does this add bold flavor, but it also uses something that would otherwise go to waste (yay!).
We love to use it to make Italian bean salad - it's the perfect flavor combo.
Why You'll Love It:
- Way better than store-bought salad dressings. The best quality ingredients make for delicious results.
- Incredible flavor. This Tuscan vinaigrette is perfect for all of your favorite Mediterranean salads.
- Healthy and homemade. This recipe uses extra-virgin olive oil, honey, and maple syrup. No high fructose corn syrup to be found!
You Will Need:
- Olive oil: I recommend a good quality extra-virgin olive oil that you like the flavor of.
- Reserved sun-dried tomato oil: This is the oil left in the jar after you've used your sun-dried tomatoes. It's packed with flavor and shouldn't be wasted! Even if you haven't finished your jar, you can drain off some of the oil as long as the tomatoes remain mostly submerged.
- Red wine vinegar: This can't be substituted for white vinegar, as it has a more subtle flavor. If you can't find red wine vinegar, you may use white wine vinegar (or cider vinegar, in a pinch).
- Honey and maple syrup: I like a combination of both, but you can do one or the other if you don't have both on hand. Their natural sweetness balances the acidity of the vinaigrette perfectly.
- Whole grain mustard: This helps to emulsify homemade dressings (without using an egg). I prefer whole-grain mustard for this recipe, but you can easily swap it for Dijon mustard if that's what you have!
- Italian seasoning: This is an easy way to add Italian-inspired flavor. Use a good quality blend that was purchased recently for the best results.
- Garlic powder: A bit of granulated garlic powder adds the perfect flavor without that raw garlic taste that some find too strong.
- Flaky salt and pepper: Add to taste! I like Maldon salt, but any kind will do.
How to Make Sun Dried Tomato Dressing
- Add all of the ingredients into a glass jar:
- ⅓ cup olive oil
- ⅓ cup sun-dried tomato oil
- ⅓ cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1 tablespoon whole grain mustard (or 2 teaspoons dijon mustard)
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Flaky salt and pepper (to taste)
- Blend everything together. Using a milk frother, small blender, or a cover-and-shake technique, mix the ingredients together.
Top tip: Using a handheld milk frother is the perfect way to easily emulsify dressings without breaking out the blender! They are easy to find in stores, and very inexpensive.
Ways to Use It:
- Chopped salads
- Bean salads
- Homemade grain bowls
- As a dipping sauce for crusty Italian bread (or breadsticks)
- Drizzled on fresh tomatoes (sliced or cubed)
- Fresh green salads
- Pasta salads
- Caprese salad (drizzle on top of fresh mozzarella and tomato slices, along with balsamic glaze, fresh basil, and a generous amount of flaky salt)
- As a unique chicken marinade
Storing Homemade Vinaigrette
Cover the dressing jar with a tight lid (or transfer to an airtight container) and store in the refrigerator for up to 1 week.
Discard if there are any signs of spoilage (off smell, flavor, color, mold growth, etc). Do not store at room temperature.
The oil hardens after refrigeration. What should I do? Many fats will solidify when refrigerated. To make the dressing easier to pour, you can allow it to rest at room temperature for about 20-30 minutes. Alternatively, you can transfer the dressing to a lidded mason jar and rotate it under running hot water from the tap. Once the oil is soft you're ready to go. Shake well before serving!
Variations and Substitutions
Sun-dried tomato balsamic vinaigrette: If a stronger flavor is desired, you may swap the red wine vinegar for a good quality balsamic vinegar.
With Greek salad: While I recommend a classic Greek vinaigrette for most Greek salads, this one is a flavorful addition! Make a delicious salad featuring feta cheese, kalamata olives, cherry tomatoes, green or red peppers, etc.
Basil vinaigrette: Swap the olive oil (and sun-dried tomato oil) for ⅔ cup of basil-infused olive oil.
Expert Tips
- Collect your sun-dried tomato oil. If you purchase a lot of jarred tomatoes like I do (hello, La Scala salad anyone?), you probably have a lot of reserved oil that normally goes to waste. I like to collect the oil in a jar and use it to cook chicken, make vinaigrettes (like this one), and as an ingredient in marinades.
- Use good olive oil. You can save more economical types for cooking, but if you have the fancy stuff, use it for salad dressings! The flavor can really be appreciated that way!
- Chilling will cause the oil to harden. Once you refrigerate your dressing the olive oil will form a firm layer. To soften the oil, allow the cruet to rest at room temperature for about 20 minutes (or rotate it under hot running water). Shake vigorously before serving.
If you loved this recipe for sundried tomato vinaigrette, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Sun Dried Tomato Vinaigrette
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup sun-dried tomato oil reserved from jarred sun-dried tomatoes packed in oil
- ⅓ cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon maple syrup or more honey
- 1 tablespoon whole grain mustard or 2 teaspoons dijon mustard
- 1 teaspoon Italian seasoning
- ¼ teaspoon granulated garlic powder
- Flaky salt and black pepper to taste
Instructions
- Combine. Add all of the ingredients to a glass jar or cruet.
- Emulsify (or shake). Use a milk frother or small blender to emulsify the dressing. Alternatively, you can add a lid to the jar and shake vigorously to combine.
- Serving. The dressing may settle into layers if left for a long time (particularly if it is shaken by hand). Shake or mix before serving, then pour it onto your salad. For extra sun-dried tomato flavor, include sliced sun-dried tomatoes in the salad.
Notes
Nutrition
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