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Sun Dried Tomato Vinaigrette
5 from 18 votes

Sun Dried Tomato Vinaigrette

This Sun Dried Tomato Vinaigrette blends oil-packed or rehydrated sun dried tomatoes with both red wine and balsamic vinegar, balanced by oregano, dried onion, and garlic powder. The resulting dressing offers a flavorful, tangy, and slightly sweet profile that complements salads and grilled vegetables. Its simple blender preparation breaks down the tomatoes into a smooth vinaigrette with a subtle texture contrast from the herbs and powdered seasonings.

Prep Time
10 mins
Total Time
10 mins
Course: Salad, Condiments
Cuisine: Italian, American

Ingredients

  • 2/3 cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 Tablespoons balsamic vinegar
  • ¼ cup tomato drained in oil; or re-hydrated plain dried tomatoes
  • 2 Tablespoons water
  • 1 teaspoon oregano
  • 1 teaspoon onion dried minced
  • ¼ teaspoon garlic powder or a small garlic clove
  • ½ teaspoon honey or sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

    Cup of Yum
  1. If using tomatoes in oil, remove enough to fill ¼ cup, drained. For plain dried tomatoes, top with boiling water to soften and measure ¼ cup.
  2. Place dressing ingredients in blender and blend until tomato is mostly broken down. Scrape down the sides of the blender if needed. This will take a few minutes. Taste and adjust salt and pepper.
  3. Shake before serving and store leftovers in the refrigerator, heating slightly in a bowl of hot water if needed to reliquify the olive oil.