Sun-Dried Tomato Salad Dressing

From now on, always have this sun-dried-tomato dressing on hand to bring any salad from nice to incredible! It adds a ton of flavor and lasts for over a week in the refrigerator.

Homemade dressings just taste a thousand times better than bottled in my opinion. They have cleaner ingredients and so much more flavor.

This sun-dried tomato dressing has a nice balance of sweetness, umami flavors, and a touch of acidity, which makes it perfect for Mediterranean salads (e.g., this buckwheat salad).

Dehydrated vs sun-dried tomatoes in oil

The main difference between dehydrated tomatoes (also known as dried tomatoes) and sun-dried tomatoes in oil is their texture. Dehydrated tomatoes typically have an even lower moisture content than sun-dried tomatoes. As a result, sun-dried tomatoes, especially when preserved in oil are a lot more tender.

If you want to use dehydrated tomatoes that were not preserved in oil for this salad dressing recipe, you need to soak them in boiling water for 20 minutes to soften them. Discard the water and blend it with the other ingredients.

Key ingredients and substitutions

• Sun-dried tomatoes in oil have a very concentrated tomato flavor and delicate sweetness that makes them the perfect salad dressing ingredient.
• Red wine vinegar brings out the beautiful red color of sun-dried tomatoes. You can totally use balsamic vinegar if that's what you have at home. Both work incredibly well and it's great to vary the flavor from time to time.
• Extra virgin olive oil is the base of any great dressing, including this sun-dried tomato vinaigrette.
• Water brings the dressing to a nice pourable consistency.
• Maple syrup is great to balance all the flavors. You can replace it with agave syrup or sugar if needed.
• Dried oregano for true Mediterranean flavors.
• Garlic powder adds a mild garlicky touch without being overpowering.
• Salt and pepper for simple seasoning.

Elo's tips

1. Adjust the thickness of your dressing as it really varies with the texture of your sun-dried tomatoes (some are firmer than others). You may need to add more water to obtain a nice pourable dressing.
2. You can substitute the extra-virgin olive oil with the oil from the sun-dried tomatoes. It's mostly infused with herbs and garlic that give it a really nice flavor, but it's also often a lower-quality oil.
3. Use the sun-dried tomato oil on pasta once your jar of sun-dried tomatoes is empty.

Step-by step instructions

STEP 1: Let the oil drip off of the sun-dried tomatoes. No need to pat them dry.

STEP 2: Add the sun-dried tomatoes with vinegar, water, maple syrup, and spices to a small blender. Tip: add the olive oil once the mixture is smooth to prevent over blending the oil, which can provide an unpleasant bitter taste.

STEP 3: Blend until smooth. Do a little taste test and season with salt and pepper. The amounts needed will totally depend on the seasoning of your sun-dried tomatoes. I like to use this powerful Nutribullet blender for dressings and sauces.

STEP 4: Transfer the dressing to a clean jar. I use these 250 ml Weck jars but a small Mason jar would work great, too.

RELATED: Don't miss this creamy roasted garlic salad dressing, which is also great for your bowls and salads.

Storage tips

You can keep this dressing in an airtight container in the refrigerator for 1-2 weeks. Note that the olive oil may solidify in the fridge. It is called congealing and happens when using high-quality olive oil that is high in monounsaturated fats. It does not affect the taste or the texture of the dressing at all.

If your dressing is congealed, simply take the dressing out of the fridge 10 minutes before serving to bring the olive oil to room temperature. Give it a good shake before using it.

Serving suggestions

• Roasted vegetables: It's amazing on Mediterranean vegetables such as zucchini, eggplants, and bell peppers (e.g., grilled peppers).
• Grain bowls: Try adding it as a sauce to your rice and quinoa bowls (e.g., Mediterranean buckwheat salad, pictured below).
• A simple salad: Sub your regular Dijon mustard vinaigrette for this sun-dried tomato salad dressing (e.g., tomato and cucumber arugula salad).
• Toasted bread: Is perfect to dip as a starter or to scrape your plate at the end of a meal (e.g., oat and seed bread).

Frequently asked questions