Sun-Dried Tomato Vinaigrette Recipe for Bright, Tangy Salads

This easy homemade Sun-Dried Tomato Vinaigrette is a bright, flavorful dressing for salads, grain bowls, and more. Tangy red wine vinegar, a touch of honey and maple syrup, and the deeply savory reserved sun-dried tomato oil come together to make a delicious vinaigrette in about five minutes.

The secret to a great salad is a great dressing. While store-bought options can be convenient, homemade dressings are fresher and more flavorful. Vinaigrettes like this one are especially easy: olive oil, an acid, a bit of sweetness, and a few seasonings are all you need.

Why You’ll Love It:

• Far better than store-bought. Fresh ingredients make a noticeable difference.
• Bold, Mediterranean flavor. This Tuscan-inspired vinaigrette elevates simple salads and sides.
• Healthy and homemade. Made with extra-virgin olive oil and natural sweeteners—no high fructose corn syrup.

You Will Need:

• Olive oil: Use a good-quality extra-virgin olive oil you enjoy for dressings.
• Reserved sun-dried tomato oil: The oil left in the jar of sun-dried tomatoes is packed with flavor—save and use it here.
• Red wine vinegar: Adds a balanced acidity; white wine or cider vinegar can work in a pinch but will change the flavor slightly.
• Honey and maple syrup: Natural sweeteners that balance the vinegar. Use one or both to taste.
• Whole grain mustard: Helps emulsify the dressing; Dijon is an acceptable substitute.
• Italian seasoning: A convenient blend of dried herbs for Italian flavor.
• Garlic powder: Adds mellow garlic flavor without the bite of raw garlic.
• Flaky salt and pepper: Season to taste; Maldon or any flaky salt is fine.

How to Make Sun Dried Tomato Dressing

1. Combine ingredients in a glass jar:
   • ⅓ cup extra-virgin olive oil
   • ⅓ cup sun-dried tomato oil
   • ⅓ cup red wine vinegar
   • 1 tablespoon honey
   • 1 tablespoon maple syrup
   • 1 tablespoon whole grain mustard (or 2 teaspoons Dijon)
   • 1 teaspoon Italian seasoning
   • ¼ teaspoon garlic powder
   • Flaky salt and pepper to taste

2. Emulsify. Use a handheld milk frother, a small blender, or secure the jar with a lid and shake vigorously until combined.

Top tip: A handheld milk frother is an inexpensive, fast way to emulsify dressings without a blender.

Ways to Use It:

• Chopped salads
• Bean salads
• Grain bowls
• As a dipping sauce for crusty Italian bread or breadsticks
• Drizzled on fresh tomatoes
• Fresh green salads
• Pasta salads
• Caprese-style salads—drizzle over mozzarella and tomatoes with fresh basil and flaky salt
• As a quick chicken marinade for a flavorful twist

Storing Homemade Vinaigrette

Transfer the vinaigrette to an airtight jar and refrigerate for up to one week. Discard if you notice any off smells, discoloration, or mold. Do not store at room temperature.

Oil hardens in the fridge. To return the dressing to pouring consistency, let it sit at room temperature 20–30 minutes or run the sealed jar under hot tap water, rotating until the oil softens. Shake well before serving.

Variations and Substitutions

Sun-dried tomato balsamic vinaigrette: Swap red wine vinegar for a good balsamic if you prefer a sweeter, deeper flavor.

For Greek-style salads: Although a classic Greek vinaigrette is traditional, this dressing complements salads with feta, Kalamata olives, cherry tomatoes, and peppers.

Basil-forward option: Replace the oils with 2/3 cup basil-infused olive oil for a fresh herb-forward dressing.

Expert Tips

• Save your sun-dried tomato oil. Collect oil from jarred sun-dried tomatoes to use in dressings, marinades, or for cooking—it’s full of flavor.
• Use good olive oil for dressings. Reserve your best extra-virgin olive oil for raw applications where its flavor can shine.
• Refrigeration affects texture. Oils solidify when chilled; plan to soften and shake the dressing before serving.