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Sun-dried tomato vinaigrette in a Weck jar on a wooden board next to a bowl of greens

Sun-Dried Tomato Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: About 3/4 cup 1x
  • Category: Sauces
  • Cuisine: American
  • Diet: Vegan


This sun-dried tomato vinaigrette is a delicious all-purpose sauce for salads and grain bowls.


  • 1/2 cup water
  • 1/3 cup balsamic vinegar (red wine, white wine, or apple cider vinegar, or lemon/lime juice, also work)
  • 1 tablespoon Dijon or brown mustard
  • 2 teaspoons maple syrup or honey
  • 6 sun-dried tomato halves (about 1/4 cup), roughly chopped* (see note below)
  • 1 small garlic clove
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil


  1. Combine everything from water through black pepper in a blender, Nutribullet, or Vitamix. Blend until smooth.
  2. Add the oil and blend again to combine. Taste and adjust the seasonings if needed. (If you want a more pourable consistency, thin it out with a bit more water/oil.)
  3. Keep in an airtight container in the fridge for up to 10 days. (Leave out at room temperature for a few minutes before using to return the dressing to a pourable consistency.)


  • For this recipe, I prefer the sun-dried tomatoes that are sold dry versus those packed in oil. If you choose to use oil-packed ones, be sure to drain them well before adding to the blender.
  • If your tomatoes are on the older side and you suspect they’re too dry to blend into the dressing, reconstitute them by soaking them in warm water for ~10 minutes before adding to the blender.


  • Serving Size: 2 tablespoons
  • Calories: 115
  • Fat: 8.4 g
  • Carbohydrates: 8.8 g
  • Fiber: 3 g