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–+ servings

Sun Dried Tomato Vinaigrette

5 from 2 votes
A jar of sun dried tomato vinaigrette with a spoon in the jar next to a cutting board and fresh basil leaves.
Sun dried tomato vinaigrette is a creamy dressing that's delicious on salads, grilled vegetables, and meats, or used as a dipping sauce for bread. This versatile recipe is dairy free and made with a handful of simple ingredients.
Author: Lindsey Jenkins
Prep Time 10 minutes
Total Time 10 minutes
Servings 1.5 cups

Ingredients
 

  • ⅓ cup hot water
  • ⅓ cup sun dried tomatoes
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar or balsamic vinegar
  • 1 tablespoon lemon juice
  • ¼ cup fresh basil leaves
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 garlic clove
  • ½ teaspoon diamond crystal kosher salt, plus more to taste if using anything else, start with ¼ teaspoon
  • freshly cracked black pepper

Instructions

  • Add the hot water and dry packed sun dried tomatoes to a small bowl. Let soak for 5-10 minutes to soften. If using oil-packed sun-dried tomatoes, skip this step.
  • Add the soaked sun-dried tomatoes, the soaking water, and the rest of the ingredients to a high-speed blender. Blend until completely smooth. Season to taste with more salt and freshly ground black pepper as needed.

Notes

See the blog post for storage instructions, helpful tips, and frequently asked questions.

Make It Your Way: Substitutions & Variations

No sun-dried tomatoes? - you can also use fresh tomatoes such as cherry or Roma tomatoes, but I recommend sauteing them in a little olive oil on the stove first to intensify their flavor. If you do this option, eliminate the water in the recipe since fresh tomatoes contain much more water than sun dried tomatoes.
No red wine vinegar? - you can also use balsamic vinegar.
No lemon juice? - leave it out and add 1 more tablespoon of vinegar.
No maple syrup? - use honey instead.
No fresh garlic? - sub 1/2 teaspoon garlic powder.