Sun-Dried Tomato Vinaigrette Recipe for Bright, Tangy Salads

Homemade Sun-Dried Tomato Vinaigrette is simple to make and packed with flavor. It’s an excellent make-ahead dressing for green salads, pasta salads, wraps, grain bowls, or even as a dip for crusty bread.

A jar of sun-dried tomato vinaigrette with a spoonful just above the jar.

Making your own dressing is an easy way to boost flavor and control ingredients. This recipe leans on store-bought oil-packed sun-dried tomatoes for convenience—the tomatoes are ready to use and their oil adds extra flavor. The vinaigrette is versatile: make it once and use it all week on salads, pasta, bowls or as a dip.

Ingredients that Matter

There’s flexibility in the recipe, but these ingredients form the base of the vinaigrette:

Ingredients for a homemade sun-dried tomato dressing on a gray table.

Sun-Dried Tomatoes. Use oil-packed sun-dried tomatoes from a jar. They’re plump and flavorful; drain ¼ cup of the oil to add to the dressing. If using dry-packed tomatoes, soak them in warm water about 30 minutes first.
Olive Oil. Combine the oil from the jar with additional olive oil—regular or extra-virgin—to create the dressing base.
Red Wine Vinegar. Red wine vinegar has a bright, sharp flavor that balances the sweetness of the tomatoes and keeps the vinaigrette visually vibrant.
Mustard. A teaspoon of Dijon (or stone-ground) mustard helps emulsify the dressing and adds depth.
Aromatics. A small garlic clove (finely grated) and a small shallot (minced) add savory notes; use sparingly so they don’t overpower the tomatoes.
Basil. Fresh chopped basil brightens the dressing and complements sun-dried tomatoes perfectly.
Salt & Pepper. Use table or kosher salt and freshly ground black pepper to taste.

See the recipe card below for exact quantities.

Instructions

Below are step-by-step instructions with images to show the process. These steps create a smooth, balanced vinaigrette you can adjust to taste.

Whole sun-dried tomatoes in oil in a small white bowl with some basil off to the side.

Remove about 10 sun-dried tomatoes from the jar and reserve ¼ cup of the oil.

An overhead shot of a blender with sun-dried tomatoes, oil, red wine vinegar, garlic, salt and pepper inside.

Place the tomatoes and the reserved jar oil in a mini food processor or high-speed blender. Add red wine vinegar, water, garlic, Dijon mustard, salt and pepper.

A blender with sun-dried vinaigrette just blended to a smooth consistency.

Pulse on low until the tomatoes are finely chopped, then blend on high while slowly streaming in the additional olive oil until the dressing is smooth and emulsified. Add more water to thin if needed.

A small white bowl with sun-dried tomato dressing topped with chopped basil leaves and minced shallots.

Transfer to a jar or bowl, then fold in chopped basil and minced shallot. Stir gently—avoid blending the basil to keep the dressing’s color bright and the basil’s fresh flavor intact.

Hint: Leftover sun-dried tomatoes can be used in pasta, sandwiches, or grain bowls.

Substitutions

You can tweak ingredients to suit diet or taste. Common swaps include:

Vinegar – Red wine vinegar preserves color and provides a bold tang, but you can use balsamic, white balsamic, white wine vinegar, or fresh lemon juice depending on flavor preference.
Sun-Dried Tomatoes – If using dried (not oil-packed) tomatoes, soak them in warm water until soft before blending.
Oil – Regular olive oil works well; neutral oils (vegetable, canola) are fine too. If using extra-virgin olive oil, avoid extended high-speed blending to prevent bitterness.
Aromatics – Omit or reduce garlic and shallot if desired. Garlic powder and onion powder can replace fresh aromatics in small amounts.
Herbs – Fresh basil is ideal, but oregano or parsley also work; dried oregano may be used in a pinch.

A small white bowl of sun-dried tomato vinaigrette with a spoon taking some out and a bowl of greens in the background.

Equipment

A mini food processor or a high-speed blender works best for a smooth vinaigrette. Choose the appliance you have on hand—both produce excellent results.

Serving

This vinaigrette pairs well with mixed green salads, pasta salads, wraps, grain bowls, roasted vegetables, or as a dip for bread and fresh vegetables. Use it wherever you want a bright, savory tomato flavor.

Storage

Store the dressing in an airtight container or mason jar in the refrigerator for up to 5 days. It will thicken in the fridge—add a splash of water to loosen it before using.

A mason jar with a vibrant red sun-dried tomato vinaigrette.

FAQ

How long do homemade vinaigrettes last?

Stored in an airtight container in the refrigerator, this vinaigrette keeps up to 5 days.

What is the oil-to-vinegar ratio for vinaigrette?

A classic ratio is 3 parts oil to 1 part vinegar, but you can adjust to taste—use 2:1 for a tangier dressing.

What’s the difference between oil-packed and dried sun-dried tomatoes?

Oil-packed tomatoes are ready to use and plump; dried tomatoes must be rehydrated before blending.

More Sauce

If you enjoy making dressings and sauces, explore other simple vinaigrettes and sauces for everyday use.

Lemon Dijon Dressing
Lemon Thyme Vinaigrette
Cranberry Simple Syrup
Tangy Pineapple BBQ Sauce

Salads

Try this vinaigrette on hearty salads or light greens—it’s a flexible dressing that adds instant flavor.

Beet and Kale Salad with Feta and Farro
Spinach and Arugula Salad
Arugula Burrata Salad
Summer Roll and Peanut Tofu Bowls

Recipe

Sun-Dried Tomato Vinaigrette

3 from 1 review

Author: Adam Dolge
Total Time: 5 minutes
Yield: 1 ¼ cup

Description

Homemade Sun-Dried Tomato Vinaigrette is vibrant and flavorful, perfect for salads, pasta, wraps, or as a dipping sauce.

Ingredients

10 sun-dried tomatoes (from a jar of oil-packed sun-dried tomatoes), about ½ loosely packed cup
¼ cup oil from the sun-dried tomato jar
¼ cup red wine vinegar
¼ cup water (plus more as needed)
1 small garlic clove, finely grated
1 tsp Dijon mustard
¼ tsp table salt
Pinch black pepper
½ cup olive oil
2 Tbsp finely chopped fresh basil leaves
1 small shallot, minced

Instructions

Transfer the tomatoes and the oil from the jar to the base of a mini food processor or high-speed blender. Add the red wine vinegar, ¼ cup water, garlic, Dijon mustard, salt and pepper. Pulse or blend on low until the tomatoes are finely chopped, about 30 seconds.
With the blender or processor running, slowly pour in the olive oil until the mixture is well combined and mostly smooth. Continue blending for a silkier texture if desired.
Transfer to a bowl or mason jar and fold in the basil and minced shallot. Adjust consistency with more water if needed. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Jarred oil-packed sun-dried tomatoes are recommended for convenience and flavor. If using dried tomatoes, soak them in warm water for about 30 minutes, then drain before using.
This dressing works on green salads, pasta or potato salads, as a dip for bread or vegetables, or as a sauce for grain bowls and patties.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: sauces
Method: blending
Cuisine: American