Sun Dried Tomato Vinaigrette

A small jar filled with homemade vinaigrette, a golden spoon taking a small amount.

Sun Dried Tomato Vinaigrette

This easy homemade sun-dried tomato vinaigrette is the perfect dressing for all your favorite salads. Ready in 5-minutes!

Course Condiments

Cuisine American, Greek, Italian

Prep Time 5

Total Time 5

Servings servings

Calories 96

Author Dorothy Bigelow

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

US Customary - Metric

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

I love to serve this with Italian White Bean Salad - it's SO yummy!

Storage: Keep leftover salad dressing in an airtight jar and store it in the refrigerator for up to 1 week, discarding if there are any signs of spoilage. Do not store at room temperature.

The oil will harden when refrigerated, so I recommend allowing it to rest on the counter for 20 minutes before shaking and serving. If you’re in a rush you can run the jar under a hot running tap, rotating the jar to help soften the oil. Be sure to shake vigorously before serving.

Nutrition