This sun-dried tomato vinaigrette is a delicious all-purpose sauce for salads and grain bowls. (Note: This recipe has been updated from its original September 2020 version.)
- 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
- Combine everything from water through black pepper in a blender, Nutribullet, or Vitamix. Blend until smooth.
- 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.)
- Keep in an airtight container in the fridge for up to 2 weeks. (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
Keywords: sun-dried tomato, vinaigrette, dressing, salad, vegan