Sun-Dried Tomato Vinaigrette
Vibrant, tangy dressing perfect for salads and marinades
Ingredients
Instructions
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Prep the sun-dried tomatoesDrain the sun-dried tomatoes, reserving 2 tablespoons of the oil for later use. Roughly chop the tomatoes into smaller pieces to help them blend more easily.
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Combine base ingredientsIn a food processor or blender, combine the chopped sun-dried tomatoes, red wine vinegar, reserved tomato oil, olive oil, minced shallot, and garlic. Pulse until the tomatoes are finely chopped but still have some texture.
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Add herbs and seasoningsAdd the fresh basil, thyme leaves, Dijon mustard, honey, dried oregano, red pepper flakes (if using), black pepper, and salt to the blender. Pulse a few more times to incorporate all ingredients while maintaining some texture.
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Adjust consistencyIf the vinaigrette is too thick, add 1-2 tablespoons of water or additional olive oil and pulse again. Taste and adjust seasoning if needed, adding more salt, pepper, or honey according to your preference.
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Rest and develop flavorsTransfer the vinaigrette to a jar or sealed container and let it rest for at least 30 minutes at room temperature to allow the flavors to meld together. This step greatly enhances the final taste of the dressing.
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Serve or storeShake well before serving. Use immediately on salads, as a marinade for proteins, or drizzled over roasted vegetables. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutritional Information
120
Calories
per serving
1
Protein
g per serving
4
Carbohydrates
g per serving
12
Total Fat
g per serving
1.5
Saturated Fat
g per serving
0.5
Fiber
g per serving
2
Sugar
g per serving
165
Sodium
mg per serving
8
Vitamin C
% DV per serving
6
Iron
% DV per serving
Sun-Dried Tomato Vinaigrette is Also Known As
Tomato Herb Dressing, Mediterranean Tomato Dressing or Vinaigrette aux Tomates Séchées
