We’ve always been fans of how sun-dried tomatoes bring bold, tangy flavors to the table and our Sun Dried Tomato Vinaigrette Recipe is no exception. It’s a simple twist on a classic dressing that elevates salads, grilled veggies or even pasta with its rich Mediterranean vibe.
Originating from sunny Italian kitchens where preserving tomatoes is an art we’ve made this recipe foolproof for home cooks. You’ll love how a few pantry staples create a dressing that’s fresher and more flavorful than store-bought options.
Ingredients
In our Sun Dried Tomato Vinaigrette recipe, we gather simple yet flavorful ingredients straight from your pantry, drawing on those Italian roots to create a bold, tangy dressing that elevates any dish. Below, we list the ingredients in the order they are typically prepared and used, with precise measurements and prep notes for effortless assembly.
- Sun-dried tomatoes: ½ cup, drained and finely chopped – These form the heart of our vinaigrette, providing that signature sweet-tangy depth from sun-kissed Italian traditions.
- Extra-virgin olive oil: ¼ cup – Use high-quality oil for a smooth base that blends seamlessly and enhances the overall richness.
- Balsamic vinegar: 2 tablespoons – Adds a sharp acidity to balance the sweetness; opt for aged varieties for authentic flavor.
- Garlic: 1 clove, minced – Fresh garlic infuses a pungent aroma, making it essential for that Mediterranean punch.
- Fresh basil: 1 tablespoon, chopped – This herb brings a fragrant, herbaceous note; we recommend using it right after the garlic for optimal integration.
- Dijon mustard: 1 teaspoon – Helps emulsify the mixture for a creamy texture without overpowering the other elements.
- Salt and black pepper: To taste – Season at the end to fine-tune, ensuring our vinaigrette pops with just the right balance.
With these ingredients, we’re set to craft a vinaigrette that’s fresher and more vibrant than any store-bought option. Stay tuned as we move into the preparation steps next.
Equipment Needed
We find that the right tools simplify the process of whipping up our Sun Dried Tomato Vinaigrette, ensuring a smooth blend of flavors from the ingredients we’ve just discussed.
Essential Tools
- Blender or Food Processor: Essential for pureeing sun-dried tomatoes and other components into a silky emulsion—opt for a high-speed model if available to achieve the perfect consistency.
- Measuring Cups and Spoons: Crucial for precise measurements of liquids like olive oil and vinegar, helping us balance the recipe’s bold taste without guesswork.
- Knife and Cutting Board: Indispensable for finely chopping garlic and basil, which enhances the vinaigrette’s fresh, herbaceous notes.
- Glass Jar with Lid: Ideal for storing and shaking the finished dressing, keeping it fresh for up to a week in the refrigerator.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s create this bold sun-dried tomato vinaigrette that bursts with tangy, herbaceous flavors. We will guide you through each step for a smooth, vibrant dressing perfect for elevating your salads.
Prepare the Ingredients
Before blending, we need to prepare our ingredients for optimal flavor and texture. Start by chopping the sun-dried tomatoes—if they are not pre-chopped, dice 1/2 cup into small pieces to release their rich, sun-kissed essence.
Next, mince 2 cloves of garlic finely on a cutting board to ensure it integrates seamlessly and adds a pungent, aromatic kick.
Then, tear 1/4 cup of fresh basil leaves by hand into smaller bits, allowing their bright, peppery scent to enhance the overall freshness.
Measure out the liquids accurately: 1/2 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, and 1 teaspoon Dijon mustard, which provides a creamy, tangy base for emulsification.
Finally, gather your seasonings—1/2 teaspoon salt and 1/4 teaspoon black pepper—to taste, ensuring they balance the vinaigrette’s bold profile without overpowering it.
Mix the Vinaigrette
With ingredients prepped, we now combine them into a luscious, silky emulsion. Add the chopped sun-dried tomatoes, minced garlic, torn basil, Dijon mustard, balsamic vinegar, extra-virgin olive oil, salt, and pepper into a blender or food processor.
Blend on medium speed for 30-45 seconds until the mixture turns into a smooth, vibrant sauce—watch as the colors deepen and the aroma of herbs and tomatoes fills the air, promising a tangy burst on your palate.
If the consistency is too thick, gradually add 1-2 tablespoons of water while blending, adjusting until it reaches a pourable texture that clings perfectly to greens.
Once mixed, taste and adjust seasonings if needed, then transfer the vinaigrette to a glass jar for immediate use or storage, where its flavors will meld even more over time.
Make-Ahead Instructions
One of the beauties of our Sun Dried Tomato Vinaigrette is how well it lends itself to preparation in advance, allowing flavors to meld and intensify for an even more vibrant dressing. We find that making it ahead not only saves time but also enhances the tangy, herbaceous notes from the sun-dried tomatoes and fresh basil.
Preparing and Storing the Vinaigrette
To make this vinaigrette ahead, follow these simple steps after blending your ingredients as outlined in the previous section:
- Cool the Mixture: Once blended, let the vinaigrette cool to room temperature for about 10-15 minutes. This prevents condensation in the storage container, which could dilute the flavors.
- Transfer to Storage: Pour the vinaigrette into a clean, airtight glass jar or bottle. We prefer glass to avoid any reactions with acidic ingredients like balsamic vinegar.
- Refrigerate Immediately: Seal the jar tightly and place it in the refrigerator. Proper refrigeration is key to extending shelf life and maintaining freshness.
- Label and Date: Always label the jar with the preparation date so you can track how long it’s been stored. In our tests, this vinaigrette keeps its bold, tangy taste for up to two weeks when handled correctly.
Storage Tips and Shelf Life
Storing your Sun Dried Tomato Vinaigrette ahead is straightforward, but paying attention to details ensures the best results. Below, we break down key factors in a table for quick reference:
| Factor | Recommendation | Why It Matters |
|---|---|---|
| Refrigeration Temperature | 40°F (4°C) or below | Keeps the vinaigrette fresh and prevents bacterial growth. |
| Shelf Life | Up to 2 weeks | Allows flavors to develop fully while ensuring safety. |
| Signs of Spoilage | Off odor, separation that doesn’t remix, or mold | Indicates it’s time to discard; we advise checking daily after the first week. |
| Revival Tip | Shake well before use | Restores the smooth emulsion and maximizes taste. |
We recommend letting the vinaigrette sit at room temperature for 5-10 minutes before using it from the fridge, as this helps the sun-dried tomato essence shine through. Adjust seasoning if needed after storage, as the garlic and herbs may become more pronounced over time. This approach makes it easy to have a fresh, homemade dressing ready for your salads, grilled vegetables, or pasta dishes.
Conclusion
We’ve crafted this sun dried tomato vinaigrette as an easy way to brighten your meals with authentic flavors. It’s our go-to for turning simple dishes into standout creations.
By making it yourself, you’ll enjoy fresher tastes that store-bought options can’t match. Let’s whip up a batch and elevate our everyday eating—your kitchen will thank us!
Frequently Asked Questions
What is Sun Dried Tomato Vinaigrette?
Sun Dried Tomato Vinaigrette is a bold, tangy dressing originating from Italian kitchens, made by blending sun-dried tomatoes with olive oil, balsamic vinegar, and herbs. It’s perfect for enhancing salads, grilled veggies, or pasta, offering a fresher alternative to store-bought options with easy-to-find ingredients.
What ingredients are needed for the recipe?
The key ingredients include sun-dried tomatoes, extra-virgin olive oil, balsamic vinegar, garlic, fresh basil, Dijon mustard, and seasonings. Each adds to a rich, balanced flavor—sun-dried tomatoes for tang, olive oil for smoothness, and herbs for freshness. Precise measurements ensure easy preparation.
How do I make Sun Dried Tomato Vinaigrette?
Start by chopping sun-dried tomatoes, mincing garlic, and tearing basil. Combine all ingredients in a blender or food processor, blend until smooth, and adjust seasoning as needed. This simple process takes minutes and results in a vibrant dressing ready to elevate your meals.
What equipment is required to prepare it?
You’ll need a blender or food processor for a smooth texture, measuring cups and spoons for accuracy, a knife and cutting board for chopping, and a glass jar with a lid for storage. These basics make the recipe straightforward and efficient.
Can I make this vinaigrette ahead of time?
Yes, prepare it in advance to let flavors meld. Blend the ingredients, transfer to an airtight glass jar, and refrigerate. It allows for better taste development and keeps well, making meal prep easier for busy days.
How long does the vinaigrette last?
When stored in a clean, airtight glass jar in the fridge, it can last up to two weeks. Check for spoilage like off odors or separation, and give it a good stir or shake before use to refresh the flavors.
What dishes can I use Sun Dried Tomato Vinaigrette on?
This vinaigrette works great on salads, grilled vegetables, pasta, or even as a marinade for meats. Its tangy profile adds a burst of Italian-inspired flavor, making everyday meals more exciting and delicious.