Sundried Tomato Vinaigrette Recipe


5 from 2 votes
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Sundried Tomato Vinaigrette has become my new favorite dressing this summer.

Sundried Tomato Vinaigrette Recipe | ©

So quick, easy, full of flavor, and not to mention absolutely out of this world delicious! I can’t get enough of it.

Want to know what makes it so easy?

Oil packed sundried tomatoes.


They turn this into a three ingredient recipe that will knock your sock off.

Sundried Tomato Vinaigrette Recipe | ©

It’s perfect on so many salads. I especially love it on my Mediterranean Salad.

Okay, here’s this super simple Sundried Tomato Vinaigrette recipe. Don’t blink or you might miss it!

Sundried Tomato Vinaigrette Recipe

5 from 2 votes
Sundried Tomato Vinaigrette is the perfect addition to so many salads, pastas, sandwiches and more. An easy, three ingredient Sundried Tomato Vinaigrette recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10 servings


  • 1/2 cup sundried tomatoes, packed in oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup oil from sundried tomatoes


  • Add sundried tomatoes to blender and pulse until in smaller pieces. Then proceed with recipe using either the blender or whisk method.
  • Blender Method
  • Reduce speed of blender as you add balsamic vinegar and then as you drizzle oil into the sundried tomato pieces. Pulse until well-combined. Pour into a container for serving.
  • Whisk Method
  • Pour sundried tomato pieces into a medium bowl or measuring cup. Add balsamic vinegar and then whisk with a fork or whisk as you incorporate the oil into the tomatoes and balsamic vinegar. Pour into a container for serving.
  • Store any unused in an airtight container in the refrigerator for up to one week.


Calories: 85kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 960mg | Fiber: 3g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 2 votes (1 rating without comment)

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Recipe Review


  1. Mary says:

    5 stars
    Very nice! I love tomatoes and fresh dressings and so this sounded appealing. I dispensed with trying to measure the oil off of the jar of sundried tomatoes and just dumped the entire 8 oz jar of sundried tomatoes into the blender and then played fast and loose with adding more extra virgin olive oil and balsamic to taste and to get the right consistency. Tasty fresh tomatoes are not to be found in the Pacific NW in February, so I like to halve Roma tomatoes, oven roast them and keep a stash in the freezer. I added a few slices of those tomatoes to this recipe and a pinch of salt. It will go on a green salad for dinner tonight. I’m already thinking of how to incorporate it into other dishes. I may add herbs or minced garlic to some of it eventually, but wanted to stay close to the recipe to try it out. I think something made with corn would be wonderful with this, too. Served alongside grilled kebobs? Thank you for the inspiration and I look forward to enjoying this dressing often and sharing with friends. Mary

    1. Robyn Stone says:

      Thank you, Mary. I hope you enjoy your dressing!

  2. Jan says:

    This is easy and delicious. I just had to add some extra oil to make it into a dressing because it was quite thick. I also added some Italian seasoning. Great on chopped salad and I’m thinking about making some extra dressing to marinate chicken breasts in!

    1. Robyn Stone says:

      Jan, the vinaigrette should have the consistency as shown in my photos. There are several reasons the vinaigrette could be too thick. The tomatoes were dry packed and not packed in oil. The tomatoes were not blended long enough to release the oil from them. Maybe the tomatoes, if packed in oil, did not have the full 1/2 cup of oil from the tomatoes. I hope this helps and I’m happy you found the vinaigrette delicious.

  3. Fay says:

    Sun dried tomatoes in oil are expensive and this recipe wasn’t worth it. I made it and it was average. Won’t make it again.

    1. Robyn Stone says:

      I’m sorry you didn’t enjoy the vinaigrette, Fay. It’s always full of delicious flavor when I make it. I can’t be sure, but it could have something to do with the balsamic vinegar you used. They vary so much and some of them don’t have as good of a flavor as others. Thanks!

  4. Brenda @ a farmgirl's dabbles says:

    I could eat sun dried tomatoes in oil like a snack. Can’t wait to try this on my salad!

  5. Aggie says:

    Oh my gosh how much do I love this? Sounds so delicious!!

  6. Des @ Life's Ambrosia says:

    Love this! So simple and so pretty!

  7. ashley - baker by nature says:

    We always have these ingredients on hand, and we LOVE sundrieds, so we’ll definitely be making this next salad night!

  8. Sandy @ RE says:

    Love the combo, Robyn. Perfect for summer entertaining! 🙂

  9. Stephanie @ Eat. Drink. Love. says:

    I love sundried tomatoes so I am all over this!

  10. Deborah says:

    I adore sun dried tomatoes – I need this!!!