Sun Dried-Tomato Vinaigrette
- Total Time: 10 minutes
- Yield: about a cup
- Category: Salads
- Cuisine: Italian
Ingredients
Scale
- two large or three smaller sun-dried tomatoes packed in oil, two tablespoons chopped, or the same from a packaged sun-dried tomatoes, soaked in very hot water for 30 minutes
- 1/4 cup white balsamic vinegar (see note)
- 3/4 teaspoon Italian Seasoning Blend (see note)
- 1/2 teaspoon Dijon
- 1 clove garlic
- 1/4 cup olive oil or oil from the sun-dried tomatoes or a combination
- thin with water to desired consistency, using soaking water if the sun-dried tomatoes were the packaged variety
- salt & pepper to taste
Instructions
Add sun-dried tomatoes, vinegar, seasoning and garlic to a food processor or blender. With motor running, drizzle in olive oil, stopping to scrape sides as necessary, Thin with water as desired.
Notes:
- The seasoning is easy to vary; use a little dried basil, oregano, and a few pepper flakes if you want. If fresh basil is available, chiffonade several leaves and add.
- Vinegar may be varied by taste. Dark balsamic makes dressing look “muddy.”
- A little sugar may be added to taste, if desired.
Note, recipe was updated September 2019 to add mustard and reduce the amount of oil.