Soups & Stews
This sun-dried tomato vinaigrette recipe transforms simple greens into a restaurant-worthy meal with just five minutes of prep. The deep umami flavor from sun-dried tomatoes creates a rich, complex base that elevates any dish—salads, roasted vegetables, or grilled meats.
I developed this recipe after struggling to find a vinaigrette that balanced bold tomato flavor with crisp acidity without overpowering the dish.
The secret lies in blending sun-dried tomatoes with high-quality olive oil and red wine vinegar, then finishing with garlic and fresh herbs for brightness. This version stays emulsified without over-thickening, ensuring every bite delivers that intense, savory punch while keeping the texture light.
Perfect for those who love umami-rich flavors but want a sauce that won’t dominate the meal.
What you’ll end up with is a vibrant, tangy dressing that clings beautifully to greens or vegetables, adding layers of flavor without weighing them down. The sun-dried tomatoes provide depth, while the vinegar and garlic keep it fresh and cutting. This recipe delivers professional results in minutes—no fancy equipment required.
Use it immediately on salads or store it in the fridge for up to a week, where the flavors will deepen even more. Pair it with arugula, roasted Brussels sprouts, or grilled chicken for a meal that feels elevated without the effort. Let’s make this bold vinaigrette!
Ingredients for sun dried tomato vinaigrette
Five ingredients transform into a restaurant-worthy dressing with bold umami depth and crisp acidity.
| Ingredient | Amount | Notes |
|---|---|---|
| Sun-Dried Tomatoes in Oil 🍅 | ½ cup | Oil packed, chopped finely |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High-quality, fruity variety |
| Red Wine Vinegar 🍷 | ¼ cup | Dry, aged variety preferred |
| Garlic Cloves 🧄 | 3 cloves | Fresh, peeled, minced finely |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Dijon Mustard 🍯 | 1 tbsp | Mellow, not hot |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Honey 🍯 | 1 tsp | Light, for subtle sweetness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The sun-dried tomatoes are the heart of this dressing—oil-packed delivers the richest flavor. Trader Joe's or Whole Foods carry the highest-quality jars, but any reputable brand works if the tomatoes are plump and vibrant. Opt for the kind packed in olive oil rather than plain, as the oil adds natural richness. Fresh basil and garlic elevate the dressing, so don't skimp—farmers' market selections have the brightest flavor. The olive oil should be extra-virgin with a peppery finish; California or Italian varieties work best for this application.
No sun-dried tomatoes? Fresh tomatoes roasted with olive oil and balsamic can mimic the depth, though the texture will differ. Substitute red wine vinegar with apple cider vinegar or white wine vinegar, though the flavor profile shifts slightly. Fresh basil unavailable? Dried basil at one-third the amount works, but fresh is ideal. For a sweeter touch, maple syrup can replace honey. The Dijon mustard is crucial—it emulsifies the dressing without adding heat. If you prefer no mustard, 1/2 tsp cornstarch mixed with 1 tbsp water can replace it as a binder.
Store the vinaigrette in an airtight jar in the fridge for up to 1 week, where the flavors meld beautifully. Shake well before each use, as separation is normal. For longer storage, freeze in ice cube trays for up to 3 months. This dressing pairs perfectly with arugula, roasted Brussels sprouts, or grilled vegetables, enhancing their natural flavors without overpowering them. The umami richness also makes it ideal for drizzling over cheese boards or pasta dishes.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this one—just toss the sun-dried tomatoes (with their oil still clinging) into a blender with garlic, basil, vinegar, and olive oil. No measuring cups, no stress, and honestly? It’s the kind of dressing that makes me feel like I actually cooked something.
- Umami Bomb: That jar of sun-dried tomatoes in oil? It’s basically flavor gold. The salty-sweet depth from the tomatoes, the sharp kick of garlic, and the bright acidity of red wine vinegar—it’s the kind of taste that turns a simple salad into something you’ll lick the bowl for.
- Pantry Staple Power: This keeps for weeks in the fridge, so I always have it on hand. Drizzle it over pasta, toss it with roasted veggies, or even use it as a marinade. Between us, I’ve even slathered it on toast with a sprinkle of feta—no judgment.
- Budget Brightener: Sun-dried tomatoes and olive oil are my go-to cheap luxuries. A little goes a long way, and since I make big batches, I’m always covered without breaking the bank. Plus, the basil wilted in your fridge? Toss it in here—no waste, all flavor.
Step-by-step instructions for sun-dried tomato vinaigrette
This vibrant dressing comes together in minutes with bold flavors that elevate any dish.
Prepare the Sun-Dried Tomatoes and Aromatics
Drain the 0.5 cup sun-dried tomatoes in oil thoroughly, pressing between paper towels to remove excess liquid. Chop them finely and set aside in a small bowl. In the same bowl, add the 3 minced garlic cloves and 0.25 cup packed fresh basil leaves, stems removed. Gently mix these ingredients together—their combined flavors form the aromatic base of your dressing.
I like to use a fork for this step to avoid crushing the tomatoes too much. The garlic should be minced finely to blend seamlessly into the dressing. This preparation ensures the flavors meld perfectly when combined with the other ingredients later.
Whisk Together the Base Ingredients
In a medium bowl, combine the 0.75 cup extra-virgin olive oil with the 0.25 cup red wine vinegar. Add the 1 tablespoon Dijon mustard and 1 teaspoon honey, then whisk vigorously for 30 seconds to emulsify the mixture. This creates a smooth foundation that balances the acidity and richness.
The Dijon mustard helps stabilize the emulsion while adding subtle depth. If you prefer a slightly sweeter dressing, you can add an extra half teaspoon of honey, but stick to the recipe as written for the perfect balance of tangy, umami, and sweet notes.
Incorporate the Tomato-Garlic Mixture
Add the prepared sun-dried tomato and garlic mixture to the bowl with the oil-vinegar base. Stir gently to combine, ensuring the tomatoes are evenly distributed. Next, add the 0.5 teaspoon sea salt and 0.25 teaspoon black pepper, mixing well to distribute the seasoning uniformly.
At this stage, the dressing should look vibrant with flecks of red from the tomatoes. Taste a small amount to check the seasoning. If it needs more acidity, add a splash of red wine vinegar; if it needs more sweetness, add a touch of honey. Adjust gradually to achieve the perfect balance.
Finish with Lemon Juice and Final Adjustments
Stir in the 1 tablespoon lemon juice and whisk the dressing one final time. The lemon juice brightens the flavors and adds a refreshing finish. Let the dressing sit for 5 minutes at room temperature to allow the flavors to fully meld together.
Before using, give the dressing a final taste. If it’s too thick, thin it with 1-2 teaspoons of water or additional red wine vinegar. If it’s too thin, let it sit for another 5 minutes to thicken naturally. This dressing is best used immediately, but it will keep in the refrigerator for up to 5 days in an airtight container.
Use Immediately for Maximum Flavor
Transfer the dressing to a clean jar or bowl and drizzle it over salads, grilled vegetables, or crusty bread. For extra richness, toss it with roasted potatoes or drizzle it over seared fish. The bold umami notes of the sun-dried tomatoes pair beautifully with fresh greens, creamy cheeses, or grilled meats.
This dressing is versatile enough for both everyday meals and special occasions. The combination of sun-dried tomatoes, garlic, and basil creates a depth of flavor that elevates simple dishes to restaurant-quality standards. Serve it immediately for the freshest taste, or store it in the refrigerator for up to 5 days in an airtight container.
Pro Tips For Making Sun Dried Tomato Vinaigrette
- Pulse, Don’t Chop: Toss those sun-dried tomatoes and basil into the food processor whole—don’t even think about chopping them first. You want texture, not a smooth paste, and pulsing just 3-4 times keeps the good bits intact. I learned this the hard way after ending up with a gloppy, flavorless mess that looked like tomato soup.
- Drain the Oil: Pat those sun-dried tomatoes dry with a paper towel before adding them to the vinaigrette—seriously, the extra oil from the jar will dilute your dressing. If you’re lazy (like me), at least give them a quick rinse under cold water and squeeze out the excess. Trust me, the balance of acid and oil will thank you.
- Toast the Garlic: Sauté the minced garlic in a dry pan for 30 seconds until it’s golden and smells like a Mediterranean vacation—then add it to the vinaigrette. Raw garlic can taste harsh, and toasting mellows it out while adding depth. (Yes, even if you’re impatient like me.)
- Whisk Like You Mean It: Don’t just stir the vinaigrette—whisk it vigorously for 30 seconds after combining all ingredients. The emulsification happens in those first few strokes, and skipping it means a dressing that separates faster. I used to let mine sit too long before tossing, and it always ended up oily and sad.
Wine and beer pairings for this recipe
Crisp Whites
This vinaigrette’s bright acidity and umami depth pair beautifully with dry Italian whites like Pinot Grigio or Vermentino. The citrus notes in these wines complement the lemon juice in the dressing, while their crisp acidity mirrors the red wine vinegar.
I recommend a 2022 Vermentino from Sardinia—its mineral finish and citrus undertones create a perfect harmony with the sun-dried tomato flavors. 🍷
Light Reds
For those who prefer red wine, a light-bodied Chianti or Sangiovese works wonderfully. The earthy, slightly tart profile of these wines enhances the umami richness of the sun-dried tomatoes.
I love pairing this dressing with a Chianti Classico—its bright acidity and cherry notes balance the dressing’s bold flavors without overpowering them.
Crisp Beers
If you’re not drinking wine, a Belgian witbier or German Helles lager is an excellent choice. The citrusy, spiced notes of witbiers like Hoegaarden or Stella Artois cut through the richness of the dressing, while a Helles like Weihenstephaner adds a clean, crisp contrast.
For a bolder option, try a Pilsner—its herbal notes complement the basil in the vinaigrette. 🍺
Non-Alcoholic Options
Don’t drink alcohol? No problem! A sparkling water with lemon or ginger beer enhances the dressing’s bright, tangy flavors. For a more substantial pairing, try a sparkling apple cider—its effervescence and slight sweetness balance the dressing’s acidity and umami. The carbonation also cleanses your palate between bites.
Cheese Board Pairings
This vinaigrette is a game-changer on cheese boards. Drizzle it over aged pecorino, creamy burrata, or sharp cheddar to add a bold, savory contrast. The sun-dried tomato flavors cut through the richness of the cheese, while the acidity brightens the experience.
I love pairing it with provolone and fig jam for a sweet-savory balance that’s irresistible. 🧀
Nutrition facts
Frequently asked questions
Can I use dried sun-dried tomatoes instead of oil-packed ones?
Yes, but you'll need to rehydrate them first! Soak 0.5 cup dried sun-dried tomatoes in warm water for 10 minutes, then drain and pat dry. Add 1 tablespoon olive oil to the mixture to compensate for the lost oil. The texture will be slightly different but still delicious.
How do I fix a dressing that separated?
Simply whisk vigorously for 30 seconds to re-emulsify. If it's still too thick, add 1 teaspoon water or vinegar at a time until smooth. For extra insurance, blend the ingredients in a food processor for 10 seconds—this creates a perfectly stable dressing every time.
What's the best way to store this vinaigrette?
Transfer to an airtight container and refrigerate for up to 5 days. Shake well before each use. For longer storage, freeze in ice cube trays for up to 3 months. The flavors actually improve slightly after 24 hours of refrigeration as the ingredients meld.
Can I make this without mustard?
Replace the 1 tablespoon Dijon mustard with 1/2 teaspoon cornstarch mixed with 1 tablespoon water. This creates the same emulsifying effect without altering the flavor. Alternatively, use 1 teaspoon honey for a slightly sweeter version.
What are the best vegetables to pair with this dressing?
This bold vinaigrette shines with bitter greens like arugula or radicchio, roasted Brussels sprouts, or grilled zucchini. It also works beautifully with earthy vegetables like eggplant or asparagus. For a heartier meal, toss it with roasted potatoes or grilled chicken.