Sun-Dried Tomato Vinaigrette
Sun-Dried Tomato Vinaigrette is the perfect light salad dressing to jazz up your favorite greens! Made with garlic, sun-dried tomatoes, herbs, and spices, this flavorful vinaigrette is perfect for spinach, arugula, or even pasta salad!
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I have been experimenting with homemade salad dressings for years. Dijon Chive Vinaigrette is one of my all-time favorites, but now I bring you Sun-Dried Tomato Vinaigrette.
Made with easy-to-find ingredients like and comes together in only minutes!
You can easily whip up a jar of this amazing salad dressing whenever you want.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Sun-dried tomatoes
- Olive oil
- White wine vinegar
- Garlic
- Dried oregano
- Salt & pepper
While this vinaigrette is lovely on a green leaf salad with your favorite veggies, it would be perfect in a pasta salad, a chopped cucumber salad, or on an Italian hoagie with shredded lettuce and your favorite meats & cheeses.
Lately, I’ve been using it to dress my Mediterranean Arugula Quinoa Salad (shown below).
How to make Sun-Dried Tomato Vinaigrette
- Simply mince some garlic and sun-dried tomatoes and add them to a mason jar with olive oil, vinegar, and spices. Shake the jar vigorously and let all those flavors fuse together. Refrigerate until needed.
- Alternatively, you can add all the ingredients to a bowl and whisk them together.
- I like to make this dressing at least an hour before I want to use it so the flavors get a chance to really meld together. Making it the day before you need it would be even better!
How long is a homemade vinaigrette good for?
Keep the vinaigrette in an air-tight container and store in the refrigerator for up to a week.
Looking for more salad dressing recipes? Here are some favorites:
- Lemon Basil Vinaigrette
- Dijon Chive Vinaigrette (shown below)
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NOTES:
- I like using the pouches of sun-dried tomatoes more than the oil-packed variety that comes in jars because I like their flavor better, so that is what I developed this recipe with, but feel free to use the oil-packed variety if you desire. The sun-dried tomatoes on this Trader Joe’s list are what I buy.
- If you don’t have white wine vinegar, you could replace it with red wine vinegar or another vinegar of your choosing (besides balsamic), just keep in mind that the flavor will change a little.
- I like to use Pompeian Organic White Wine Vinegar. It has “the mother”, so it contains beneficial, good-for-the-gut bacteria. Plus, it’s organic!
Sun-Dried Tomato Vinaigrette
Ingredients
- 1 tbsp packed minced sun-dried tomatoes
- 1 large garlic clove minced
- 1/8 tsp. dried oregano
- 1/8 tsp. salt
- fresh black pepper
- 1/2 cup + 1 tbsp olive oil
- 1/4 cup white wine vinegar
Instructions
- Add all the ingredients to a small lidded jar and shake vigorously. Let it sit for at least an hour before using and then refrigerate any leftovers. Shake again right before using as it separates as it sits. Use within 5 days.
- Don't have a lidded jar available? Add ingredients to a bowl and whisk them together until well-incorporated. Let it sit, then whisk it again right before using, as the vinaigrette will separate. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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