Salads > Salad Toppings > Other Toppings > Sun-Dried Tomatoes

Sun-Dried Tomato & Herb Vinaigrette

Elevate your salad with this vibrant sun-dried tomato vinaigrette. Bursting with flavor from sun-dried tomatoes, fresh herbs, and a touch of garlic, it's the perfect dressing to complement any salad. This vinaigrette is easy to make and adds a gourmet touch to your everyday meals.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
About 6 servings
Ingredients
  • 1/2 cup Sun-dried tomatoes (oil-packed)
  • 1/4 cup Olive oil
  • 2 tablespoons Red wine vinegar
  • 2 tablespoons Fresh basil
  • 1 tablespoon Fresh oregano
  • 1 clove Garlic
  • 1 teaspoon Dijon mustard
  • to taste Salt
  • to taste Black pepper

Prepare the Sun-Dried Tomatoes

If using oil-packed sun-dried tomatoes, drain them well, reserving a tablespoon of the oil for extra flavor if desired. Roughly chop the sun-dried tomatoes.

Combine Ingredients

In a food processor or blender, combine the chopped sun-dried tomatoes, olive oil, red wine vinegar, fresh basil, fresh oregano, minced garlic, Dijon mustard, salt, and black pepper.

Blend Until Smooth

Blend all ingredients until the vinaigrette is smooth and well combined. Taste and adjust seasoning as needed. You may want to add a little more vinegar for tanginess or a pinch of salt and pepper.

Store and Serve

Store the vinaigrette in an airtight container in the refrigerator. It will keep for up to a week. Before serving, allow the vinaigrette to come to room temperature and shake well. Drizzle over your favorite salad greens, vegetables, or grilled chicken or fish.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: 350 kcal
Fat: 35g
Saturated Fat: 5g
Sodium: 300mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Protein: 1g

Other Considerations for Nutrition

This vinaigrette is relatively high in fat due to the olive oil and sun-dried tomatoes packed in oil. If you are watching your fat intake, consider using less olive oil or using sun-dried tomatoes that are not packed in oil. Fresh herbs add flavor without adding extra calories or sodium.

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FAQ

  • Can I use dried basil and oregano instead of fresh?

    Yes, you can. Use about 1 teaspoon of dried basil and 1/2 teaspoon of dried oregano. However, the flavor will be more intense with fresh herbs.
  • Can I make this vinaigrette ahead of time?

    Absolutely! This vinaigrette can be made up to a week in advance. Store it in the refrigerator in an airtight container.
  • What kind of salads does this vinaigrette pair well with?

    This vinaigrette is versatile and pairs well with many salads. Try it with a classic Italian salad, a spinach salad with goat cheese, or a Mediterranean-inspired salad with cucumbers, tomatoes, and feta cheese.