Homemade Sun Dried Tomato Vinaigrette

Deep, tangy, and loaded with savory punch, this sun-dried tomato vinaigrette is anything but an afterthought dressing. Oil-packed sun-dried tomatoes bring concentrated, almost candied tomato flavor, while shallot and red wine vinegar keep it bright and sharp.

It all comes together in the food processor. Blend the tomatoes, shallot, vinegar, and your chosen herbs first, then stream in the olive oil slowly with the motor running so it emulsifies into a thick, creamy vinaigrette rather than splitting.

Pick your herb to steer it: basil leans Mediterranean and sweet, oregano turns it more pizzeria-Italian, and parsley keeps it fresh and clean.

The result is rich enough to coat sturdy salad greens and bold enough to wake up grilled vegetables. It doubles as a dip, a sandwich spread, or a quick marinade, so it’s worth making a bigger batch.

Kitchen Tips

• Use oil-packed sun-dried tomatoes, not the dry, leathery kind. They blend into a smoother, softer vinaigrette and carry more flavor.
• Stream the oil in slowly with the processor running. Add it too fast and the dressing breaks instead of emulsifying.
• A spoonful of the tomatoes’ own packing oil deepens the flavor if you want extra richness.
• It thickens in the fridge, so let it sit out a few minutes and shake or stir before dressing your salad.

Variations

• Add a clove of garlic or a spoonful of Dijon for more bite and a sturdier emulsion.
• Blend in a little Parmesan or a few capers for a saltier, more savory edge.