Can I use dry-packed sun dried tomatoes?

Yes, but soak them in warm water for about 10–15 minutes first to soften them. Sun dried tomatoes in oil blend more smoothly and add extra richness.

How long does Sun Dried Tomato Vinaigrette last?

Stored in an airtight container in the fridge, it keeps for up to 1 week. Shake before using.

Can I make this without a blender?

You can use a food processor. If neither is available, finely chop the sun dried tomatoes and whisk everything vigorously — it won’t be as smooth, but it will still taste amazing.

Is this dressing healthy?

It’s made with extra-virgin olive oil, fresh basil, and simple ingredients. One serving contains about 262 calories and mostly heart-healthy fats. It’s rich, so a little goes a long way.

Technically yes, but the texture may change slightly once thawed. It’s so quick to make that fresh is usually best.

Sun Dried Tomato Vinaigrette: 10-Minute Magic

Name: Sun Dried Tomato Vinaigrette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1/2 cup sun dried tomato pieces (use sun dried tomatoes in oil); 1/4 cup aged Modena balsamic vinegar; 1/2 cup water (plus 2–3 tablespoons more if needed); 2 teaspoons Dijon mustard; 1/4 cup fresh basil leaves; 3/4 cup extra-virgin olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon freshly cracked black pepper

Description

Sun Dried Tomato Vinaigrette is a bold, 10-minute homemade dressing made with aged Modena balsamic vinegar, fresh basil, Dijon mustard, and extra-virgin olive oil. This rich, tangy vinaigrette is perfect for Mediterranean and Italian salads, roasted vegetables, wraps, and grain bowls.

Ingredients

Scale

1/2 cup sun dried tomato pieces (use sun dried tomatoes in oil)
1/4 cup aged Modena balsamic vinegar
1/2 cup water (plus 2–3 tablespoons more if needed)
2 teaspoons Dijon mustard
1/4 cup fresh basil leaves
3/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

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Instructions

Add Dijon mustard, balsamic vinegar, water, fresh basil, and sun dried tomatoes to a blender.
Blend for about 30 seconds until smooth. Stop and scrape down the sides if needed.
With the blender on low speed, slowly drizzle in the olive oil over 10–20 seconds until fully emulsified.
If the vinaigrette is too thick, add 2–3 tablespoons of water and blend again until desired consistency is reached.
Season with sea salt and freshly cracked black pepper.
Transfer to an airtight container or mason jar and refrigerate for up to 1 week. Shake before serving.

Notes

For a thinner dressing, add 1–2 tablespoons water at a time.

Add 1–2 chopped garlic cloves for extra flavor.

Substitute 1 tablespoon chopped shallots for a milder bite.

For a cheesy variation, blend in 1/4 cup grated Parmesan cheese and add 2–3 tablespoons water to thin.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Dressing
Method: Blending
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 262
Sugar: 3g
Sodium: 230mg
Fat: 27g
Saturated Fat: 4g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg