Sun-Dried Tomato Vinaigrette

This robust vinaigrette transforms simple sun-dried tomatoes into a luxurious, tangy dressing perfect for brightening up green salads or serving as a marinade for grilled chicken. The deep, savory notes of the tomatoes pair beautifully with the sharp acidity of balsamic and red-wine vinegars, while fresh garlic and basil provide aromatic complexity. Emulsified with olive oil, the texture is rich and cohesive, coating ingredients evenly without being overly heavy. It is an ideal accompaniment for summer gatherings, weeknight dinners, or as a finishing touch for roasted vegetables. Quick to prepare, this versatile sauce brings a burst of home-style flavor to any meal, making it a reliable staple in your kitchen repertoire for effortless elegance.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 15.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This robust vinaigrette transforms simple sun-dried tomatoes into a luxurious, tangy dressing perfect for brightening up green salads or serving as a marinade for grilled chicken. The deep, savory notes of the tomatoes pair beautifully with the sharp acidity of balsamic and red-wine vinegars, while fresh garlic and basil provide aromatic complexity. Emulsified with olive oil, the texture is rich and cohesive, coating ingredients evenly without being overly heavy. It is an ideal accompaniment for summer gatherings, weeknight dinners, or as a finishing touch for roasted vegetables. Quick to prepare, this versatile sauce brings a burst of home-style flavor to any meal, making it a reliable staple in your kitchen repertoire for effortless elegance.

Ingredients

2 Sun-dried tomato halves, mashed to a paste
1 1/2 tablespoon Balsamic vinegar
1/2 teaspoon Salt
1 1/2 tablespoon Red-wine vinegar
1/3 cup Olive oil
1/2 clove Garlic, minced
1 tablespoon Minced fresh basil leaves

Directions

1
In a small saucepan, cover the sun-dried tomatoes with about 2 inches of water.
2
Bring the water to a simmer and cook for 3 minutes, or until the tomatoes are tender.
3
Drain the tomatoes thoroughly and mince them finely.
4
Mash the garlic and salt together into a paste.
5
In a mixing bowl, whisk together the minced tomatoes, balsamic vinegar, red-wine vinegar, and garlic paste.
6
Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified.
7
Stir in the minced fresh basil leaves until well combined.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 15.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.2mg1%
Sodium 10.9mg1%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.6g3%
Sugars 2.1g
Protein 0.5g1%

* 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: Keep in an airtight container in the refrigerator for up to 5 days. The oil may solidify when cold; let it sit at room temperature for a few minutes and whisk before using.

Substitutions: If you do not have sun-dried tomatoes, you can use roasted red peppers for a milder flavor, though the intensity will differ.

Tip: For a smoother texture, blend the vinaigrette in a food processor or blender instead of whisking by hand.

Yield: This recipe makes approximately 2/3 cup of vinaigrette.

Keywords: sun-dried tomato, vinaigrette, dressing, balsamic, red wine vinegar, olive oil, garlic, fresh basil, mediterranean, salad dressing, emulsion, vegan, quick recipe, flavorful, tangy, savory, homemade, condiment, marinade

Read it online: https://www.chefs-mate.com/recipe/sun-dried-tomato-vinaigrette/