Sun Dried-Tomato Vinaigrette

Sun Dried-Tomato Vinaigrette

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  • 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


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.


  • 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.

Keywords: Italian, Salad, Salad Dressings, sun dried tomatoes, Vinaigrette, Vinegar, white balsamic vinegar

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