SUN-DRIED TOMATO VINAIGRETTE

SUN-DRIED TOMATO VINAIGRETTE

Sun-dried tomato vinaigrette is a bold, flavour-packed dressing with a perfect balance of tangy, sweet and savoury notes. The deep, rich taste of sun-dried tomatoes pairs beautifully with the acidity of balsamic vinegar, the smoothness of olive oil and the slight sweetness of honey. This vinaigrette is incredibly versatile—it works well as a salad dressing, a drizzle over grilled vegetables or even a marinade for meats and tofu. Its Mediterranean-inspired flavours make it an excellent addition to pasta salads, roasted dishes and grain bowls. The natural umami of sun-dried tomatoes enhances the complexity of the vinaigrette, adding depth without overpowering other ingredients. With just a handful of ingredients and no cooking required, this vinaigrette comes together in minutes, making it a quick yet gourmet way to enhance your meals.

RECIPE CATEGORY

Salad Dressing

SERVING SIZE

1 serving

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

No-Cook

OCCASION/HOLIDAY

Spring, Summer, Picnic, Family Reunion, Potluck, Mediterranean-Inspired Dinners

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Fat, Quick & Easy, Vegetarian, Gluten-Free

DISH TYPE

Salad Dressing

INGREDIENTS

The following are the ingredients we need to prepare this sun-dried tomato vinaigrette.

• 1 tbsp sun-dried tomatoes, blended
• 1 tbsp olive oil
• ½ tsp balsamic vinegar
• ½ tsp honey
• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 90
• Total Fat: 8g
• Saturated Fat:2g
• Cholesterol: 0mg
• Sodium: 80mg
• Carbohydrates: 4g
• Fiber:5g
• Sugars: 3g
• Protein: 5g

PREPARATION

• Prepare The Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes, soak them in warm water for 5 minutes to soften. If using oil-packed tomatoes, drain excess oil before blending.
• Blend The Base Ingredients: In a small bowl, mix the blended sun-dried tomatoes with balsamic vinegar, ensuring even distribution.
• Incorporate Olive Oil: Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified consistency.
• Add The Honey And Seasonings: Stir in the honey, then season with salt and freshly ground black pepper. Mix thoroughly to balance the flavours.
• Adjust Consistency If Needed: If the vinaigrette is too thick, add a few drops of water or extra balsamic vinegar to reach the desired texture.
• Let It Rest: Allow the vinaigrette to sit for at least 5 minutes before serving to let the flavours blend.
• Serve And Enjoy: Drizzle over salads, grain bowls and roasted vegetables or use them as a marinade for meats and tofu.

PREP TIME

5 minutes

COOKING TIME

No cooking required

TIPS

Here are some helpful tips for you when making this sun-dried tomato vinaigrette.

• Use High-Quality Balsamic Vinegar: Aged balsamic will provide a smoother, more balanced acidity.
• Whisk Thoroughly: Blending the ingredients well ensures a cohesive texture and even distribution of flavours.
• Adjust Sweetness: If the dressing is too tangy, add an extra ¼ tsp of honey.
• Balance Acidity: If the vinaigrette is too sharp, add a little more olive oil to mellow it out.
• Enhance The Flavour: A pinch of dried oregano or basil can add an extra Mediterranean touch.
• Let It Sit Before Serving: Allowing the dressing to rest helps intensify the sun-dried tomato flavour.

VARIATIONS

• Creamy Sun-Dried Tomato Vinaigrette: Blend in 1 tbsp Greek yoghurt or sour cream for a thicker, richer consistency.
• Spicy Sun-Dried Tomato Dressing: Add a pinch of red pepper flakes or a dash of cayenne for a mild heat. Adjust the spice level to taste.
• Garlic-Infused Vinaigrette: Stir in ¼ tsp minced garlic for a stronger, savoury flavour. Let it sit for 10 minutes to infuse properly.
• Herb-Infused Dressing: Mix in finely chopped fresh basil or parsley for an extra burst of freshness.
• Vegan Alternative: Swap honey for maple syrup or agave nectar for a plant-based version.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container in the fridge for up to 5 days. Stir well before using, as ingredients may separate.
• Freezing: Not recommended, as the texture may change when thawed.
• Serving Tip: If the vinaigrette thickens in the fridge, let it sit at room temperature for a few minutes and stir well before serving.