Soups & Stews
This sun-dried tomato vinaigrette recipe transforms simple salads into vibrant, flavor-packed meals with just a few ingredients. The rich, umami depth of sun-dried tomatoes blends perfectly with bright vinegar and fresh herbs, creating a dressing that elevates everything from greens to grilled vegetables.
I developed this version after years of testing—it's the one that actually stays emulsified and delivers that restaurant-quality zing at home.
The secret lies in balancing the ingredients precisely: high-quality extra virgin olive oil, tangy red wine vinegar, and finely chopped sun-dried tomatoes create a harmonious base. A touch of Dijon mustard acts as a natural emulsifier, ensuring the dressing stays smooth and cohesive rather than separating.
Fresh garlic and basil add layers of aromatic complexity, while a pinch of salt and pepper rounds out the flavors. This isn't just another vinaigrette—it's a versatile sauce that works as a marinade, pasta drizzle, or dip for crusty bread.
What you'll end up with is a dressing that's bright, herby, and deeply savory—each component perfectly balanced to complement rather than overpower. The sun-dried tomatoes lend their signature sweet-tangy flavor while maintaining a smooth texture, and the acidity from the vinegar keeps everything fresh.
This recipe comes together in minutes with just a whisk or blender, making it ideal for busy weeknights or meal prep. The flavors only improve as it sits, so you can make a batch ahead and keep it on hand for quick, flavorful meals.
Use this vinaigrette to dress mixed greens, drizzle over roasted vegetables, or toss with cooked pasta for an instant flavor boost. It also makes an excellent dip for grilled meats, crusty bread, or even as a finishing sauce for seafood.
With just a few simple ingredients and a method that's foolproof, you'll have a dressing that rivals anything you'd find in a high-end restaurant. Let's get started on creating this versatile, flavor-packed sauce.
Ingredients for sun dried tomato vinaigrette
Eight essential ingredients transform into a restaurant-quality vinaigrette with vibrant umami depth and perfect emulsification.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra Virgin Olive Oil 🫒 | ¾ cup | High-quality, fruity, cold-pressed |
| Sun-Dried Tomatoes in Oil 🍅 | ½ cup | Finely chopped, oil drained |
| Red Wine Vinegar 🍷 | ¼ cup | Dry, aged, 6% acidity |
| Dijon Mustard 🧄 | 1 tbsp | Mellow, not spicy |
| Fresh Garlic Cloves 🧄 | 2 cloves | Peeled, finely minced |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Coarse grind |
The extra virgin olive oil is the foundation—opt for a fruity, peppery variety like California Early Harvest or Colavita for optimal flavor. Sun-dried tomatoes should be oil-packed (not dried), finely chopped with their oil drained to prevent excess richness. Trader Joe's or Whole Foods carry excellent quality; avoid the jarred ones with thick, rubbery pieces. For the red wine vinegar, Balsamic Vinegar Factory or Maille brands deliver consistent acidity, while cheaper options may taste harsh. Fresh garlic and basil are non-negotiable—garden-fresh basil (not dried) and plump, firm garlic cloves ensure vibrant flavor. Store garlic cloves in a cool, dark place to maintain freshness.
No sun-dried tomatoes? Roasted cherry tomatoes (blended) or tomato paste (thinned with vinegar) work as substitutes, though texture differs. Short on fresh basil? Dried basil at one-third the amount or parsley (milder but functional) suffice. The Dijon mustard can be swapped for whole-grain mustard if unavailable, though emulsification may weaken slightly. For a tangier profile, increase vinegar by 1 teaspoon—just beware of overpowering the delicate tomato flavors. The oil-to-vinegar ratio is critical: if your vinegar tastes too sharp, add 1 extra tablespoon of olive oil. This dressing thrives with flexibility, but these core ingredients create the signature balance.
Store the vinaigrette in an airtight glass jar in the refrigerator for up to 10 days, though flavors peak within 3-5 days. The emulsification may separate slightly after refrigeration—simply whisk vigorously before use. For longer storage, freeze in ice cube trays for single-serving portions, thawing at room temperature. This dressing elevates roasted vegetables, grain bowls, and grilled proteins—its acidity cuts through richness while the sun-dried tomatoes add a luxurious umami note. Portion into small containers for meal prep; it keeps well for up to 2 weeks when properly stored.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—no fancy gadgets, no stress. Just dump those sun-dried tomatoes (with their oil!) into a jar, add a splash of vinegar, a minced garlic clove, and a swirl of Dijon. Honestly, I’ve made it wrong twice, but the second attempt was foolproof.
- Umami Bomb: That jarred oil from the sun-dried tomatoes? It’s the secret weapon. The moment you whisk in the garlic and a drizzle of EVOO, you get this deep, tangy-sweet punch that makes every bite sing. Between us, it’s the kind of flavor that turns salads into something you actually look forward to.
- Salad to Sandwich: This vinaigrette doesn’t just live on greens—it’s my go-to for pasta, grilled chicken, or even a quick sandwich spread. I keep a jar in the fridge for when I’m too tired to think, and it never lets me down. (Yes, even on a Tuesday night.)
- No-Waste Win: Use the sun-dried tomato oil from the jar and the tomatoes themselves—no extra cost, no extra mess. The mustard and vinegar stretch this into a week’s worth of dressings, and the garlic cloves? One bulb lasts me forever. It’s the kind of recipe that saves me money without feeling like I’m sacrificing taste.
Step-by-step instructions for sun-dried tomato vinaigrette
This vibrant dressing comes together in minutes with precise technique for balanced flavor.
Prepare the Sun-Dried Tomatoes and Aromatics
Drain the 0.5 cup sun-dried tomatoes in oil thoroughly using a fine-mesh strainer, pressing gently to remove excess liquid. This step is critical—any remaining oil will dilute the vinaigrette's intensity. Transfer the tomatoes to a food processor or blender and pulse until you achieve a finely chopped consistency, similar to a thick paste with small visible pieces. The texture should be smooth enough to blend seamlessly but still retain some texture for depth of flavor.
In a small bowl, combine the 2 cloves minced fresh garlic and 0.25 cup packed fresh basil leaves. Use a microplane for the garlic if available—this creates a finer texture that won't overpower the dressing. Gently crush the basil leaves between your fingers to release their aromatic oils before adding to the bowl. This preparation ensures the garlic and basil will disperse evenly throughout the dressing when combined.
Emulsify the Vinegar and Mustard Base
In a medium bowl, whisk together the 0.25 cup red wine vinegar and 1 tablespoon Dijon mustard until completely smooth. The mustard acts as an emulsifier, helping the oil and vinegar blend properly. This mixture should be homogeneous with no visible streaks—if you see any, continue whisking for another 10-15 seconds. The vinegar's acidity will begin to brighten immediately, so work quickly to maintain the freshness of your aromatics.
Add the prepared garlic-basil mixture to the vinegar-mustard base and whisk vigorously for 30 seconds. The basil will release its vibrant green color while the garlic infuses its sharp, aromatic notes. This step creates the foundational flavor profile that will carry through the final dressing. Taste the mixture now—you should detect a balance of acidity, herbal freshness, and subtle garlic sharpness without any bitterness.
Gradually Incorporate the Olive Oil
With the motor running on low speed in a blender or using a whisk in the bowl, very slowly drizzle in the 0.75 cup extra virgin olive oil. This gradual incorporation is essential for creating a stable emulsion. Add the oil in a thin, steady stream while continuously blending or whisking. The mixture will begin to thicken noticeably as the oil emulsifies with the vinegar base, creating a velvety texture.
After adding about half of the oil, pause and taste the dressing. It should begin to develop a rich, complex flavor with the sun-dried tomato notes emerging. If the texture appears too thick, add 1-2 teaspoons of water to adjust the consistency. Continue blending while adding the remaining oil until fully incorporated. The final dressing should have a smooth, creamy texture with no visible separation when left to sit for 5 minutes.
Season and Finish the Dressing
Transfer the dressing to a clean bowl and fold in the finely chopped sun-dried tomatoes using a rubber spatula. The tomatoes should be evenly distributed throughout the dressing, adding both color and concentrated umami flavor. Sprinkle in the 0.5 teaspoon Diamond Crystal kosher salt and 0.25 teaspoon freshly ground black pepper, then taste carefully. The salt should enhance all flavors while the pepper adds a subtle heat that cuts through the richness.
Adjust the seasoning as needed—most dressings benefit from a touch more salt at this stage. The final product should have a bright acidity balanced by the rich olive oil, with the sun-dried tomatoes providing a deep, savory backbone. For best results, let the dressing rest at room temperature for 10-15 minutes before using. This allows all the flavors to meld completely, resulting in a dressing that's more cohesive and flavorful than when first prepared.
Pro Tips For Making Sun Dried Tomato Vinaigrette
- Drain Those Tomatoes: The oil in sun-dried tomatoes packs a lot of flavor—too much can make your vinaigrette taste heavy. Pat them dry with a paper towel before chopping, or at least pour off the excess oil into a small jar for later use. Trust me, your dressing will be lighter and brighter.
- Whisk Like You Mean It: This isn’t a smoothie—aggressive whisking is the only way to fully emulsify the olive oil and vinegar. Start slow, then go full speed for 30 seconds, scraping the bowl with a spatula as you go. Lazy whisking leads to separation, and nobody wants to shake their salad like a snow globe.
- Toast the Garlic: Smash the garlic cloves flat with the side of your knife first, then let them sit in the bowl for 5 minutes before adding liquid. This jumpstarts the flavor, and if you’re feeling fancy, warm the bowl slightly over a bowl of hot water for 30 seconds to deepen the aroma. Your vinaigrette will taste like it’s been simmering for hours.
- Vinegar First, Always: Add the red wine vinegar and Dijon mustard to the bowl before the olive oil—this prevents the oil from pooling on top and makes whisking a breeze. I used to pour oil first, and half the time, I’d end up with a split-phase dressing that looked like a science experiment gone wrong.
Serving suggestions for this recipe
Salad Elevations
This vinaigrette transforms simple salads into gourmet meals. Toss it with mixed greens and add toasted walnuts and shaved Parmesan for a Mediterranean twist. For a heartier option, pair with roasted beets, goat cheese, and arugula.
The sun-dried tomato richness balances the acidity beautifully, while the basil adds freshness. 🌿
Pasta Perfection
Drizzle over cooked linguine or spaghetti with sautéed garlic shrimp and cherry tomatoes for a restaurant-quality dish. The dressing clings to the pasta while enhancing the seafood's natural sweetness. For a vegetarian option, toss with roasted zucchini and white beans. Always add the dressing after cooking to prevent sogginess.
Dipping Delights
Serve warm or cold as a dip for crusty bread, grilled vegetables, or mozzarella sticks. The bold tomato flavor pairs exceptionally with baguette slices toasted in olive oil.
For a party-friendly option, offer it in a small bowl with wooden spoons> alongside charcuterie boards. The dressing's acidity cuts through rich cheeses and cured meats effortlessly.
Grilled Protein Pairings
Use as a marinade or finishing sauce for grilled chicken, salmon, or steak. Brush onto proteins during the last 2 minutes> of grilling to caramelize the flavors. The sun-dried tomato notes complement grilled meats beautifully while adding moisture.
For seafood, the acidity prevents fish from drying out. Always let proteins rest 5 minutes> before serving to retain juices.
Vegetable Roasting Sauce
Toss roasted brussels sprouts, carrots, and sweet potatoes with this dressing before roasting. The acidity enhances caramelization while the tomatoes add depth. Roast at 400°F> for 20-25 minutes> until tender.
For extra richness, sprinkle with pecorino cheese after roasting. The dressing's emulsification prevents vegetables from becoming dry.
Breakfast Boost
Drizzle over avocado toast with a sprinkle of flaky sea salt and red pepper flakes for a brunch upgrade. The sun-dried tomato flavor adds unexpected depth to morning meals. For a heartier option, mix into scrambled eggs at the end of cooking.
The dressing's acidity balances rich egg yolks while adding vibrant color. Store leftover dressing in the fridge for up to 10 days> for quick breakfast prep.
Nutrition facts
Frequently asked questions
Can I make this vinaigrette without a blender?
While a blender creates the smoothest texture, you can achieve great results with just a whisk. Start by finely chopping the sun-dried tomatoes by hand, then whisk all ingredients together vigorously for 2-3 minutes until fully emulsified. The key is patience—keep whisking even after it looks combined to prevent separation. For extra stability, add the oil 1 tablespoon at a time while whisking continuously.
How do I fix a separated vinaigrette?
Separation happens when oil and vinegar aren't properly emulsified. Simply whisk vigorously for 30-60 seconds to recombine. For stubborn separation, add 1 teaspoon of Dijon mustard or 1 tablespoon of warm water and whisk again. Most dressings will re-emulsify completely. Store in an airtight container to prevent future separation.
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, but you'll need to rehydrate them first. Soak 0.5 cup dried sun-dried tomatoes in 0.25 cup warm water for 10 minutes, then drain and finely chop. This adds moisture and prevents the dressing from becoming too thick. The flavor will be slightly more concentrated, so reduce the vinegar by 1 tablespoon if needed.
What's the best way to store this dressing?
Keep in an airtight glass jar in the refrigerator for up to 10 days. The flavors actually improve as they meld! Before using, give it a good stir or whisk. For longer storage, freeze in ice cube trays—thaw overnight in the fridge. Avoid metal containers as they can react with the acidity.
How can I make this dressing spicier?
Add 1/4 teaspoon of red pepper flakes or 1/2 teaspoon of hot sauce to the finished dressing. For a smoky kick, stir in 1/2 teaspoon of smoked paprika with the salt. Always taste first—you can adjust to your preferred heat level. The acidity in the dressing helps balance the spice beautifully.