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Sun-Dried Tomato Vinaigrette – Bon Appetit

Sun-Dried Tomato Vinaigrette - Bon Appetit recipe image
This robust sun-dried tomato vinaigrette transforms simple salads and roasted vegetables into gourmet dishes. The deep, concentrated sweetness of oil-packed sun-dried tomatoes balances perfectly with the sharp acidity of red wine vinegar and the aromatic punch of fresh basil. Finely minced shallots and garlic add layers of savory complexity, while olive oil creates a smooth, emulsified texture. Ideal for drizzling over bitter greens like arugula or spinach, this versatile dressing also works beautifully as a marinade for chicken or a sauce for grilled vegetables. Its bold flavor profile makes it a staple for weeknight dinners and entertaining alike.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 180.0
Dietary: Gluten-free, Vegetarian
Description
This robust sun-dried tomato vinaigrette transforms simple salads and roasted vegetables into gourmet dishes. The deep, concentrated sweetness of oil-packed sun-dried tomatoes balances perfectly with the sharp acidity of red wine vinegar and the aromatic punch of fresh basil. Finely minced shallots and garlic add layers of savory complexity, while olive oil creates a smooth, emulsified texture. Ideal for drizzling over bitter greens like arugula or spinach, this versatile dressing also works beautifully as a marinade for chicken or a sauce for grilled vegetables. Its bold flavor profile makes it a staple for weeknight dinners and entertaining alike.
Ingredients
  • 40 Oil-packed sun-dried tomato halves, drained (reserve 1/3 cup oil)
  • 2 cups Chopped fresh basil
  • 1/3 cup Reserved oil from sun-dried tomatoes
  • 1 cup Plus 3 tablespoons olive oil
  • 1/2 cup Red wine vinegar
  • 1/2 cup Minced shallots
  • 2 tablespoons Minced garlic
  • Salt and freshly ground pepper to taste
Directions
  1. 1
    Place the drained sun-dried tomatoes in a food processor and pulse until finely minced.
  2. 2
    Add the minced shallots and garlic to the processor and pulse briefly to combine.
  3. 3
    Pour in the reserved tomato oil, extra olive oil, red wine vinegar, and chopped basil.
  4. 4
    Process the mixture until it becomes smooth and creamy, scraping down the sides as needed.
  5. 5
    Taste the vinaigrette and season with salt and freshly ground pepper to your preference.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 180.0kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 50.0mg3%
Total Carbohydrate 39.0g13%
Dietary Fiber 12.0g48%
Sugars 26.0g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This vinaigrette can be prepared up to 3 days in advance. Cover tightly and refrigerate. Allow it to come to room temperature and stir well before using, as the oils may solidify slightly when cold.

Tip: If the vinaigrette is too thick, add a teaspoon of water to thin it out to your desired consistency.

Variation: For a milder flavor, reduce the amount of garlic or shallots. For extra heat, add a pinch of red pepper flakes.

Keywords: sun-dried tomato, vinaigrette, salad dressing, basil, garlic, shallots, red wine vinegar, olive oil, vegan, easy sauce, blender recipe, tangy dressing, tomato sauce, mediterranean, quick prep, healthy dressing, emulsion, flavorful, homemade, condiment
Read it online: https://www.chefs-mate.com/recipe/sun-dried-tomato-vinaigrette-bon-appetit/