Sundried Tomato Vinaigrette has become my new favorite dressing this summer.

Sundried Tomato Vinaigrette Recipe | ©addapinch.com

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.

Yep.

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

Sundried Tomato Vinaigrette Recipe | ©addapinch.com

It’s perfect on so many salads that I can’t even begin to tell you, but I’m sharing one of my favorites tomorrow.

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

Oh yeah, remember, no one will ever guess how incredibly simple this is to make if you don’t tell them!

That can be our secret!

Sundried Tomato Vinaigrette Recipe

Sundried Tomato Vinaigrette is the perfect addition to so many salads, pastas, sandwiches and more. An easy, three ingredient Sundried Tomato Vinaigrette recipe.

Review Recipe

Print Recipe

Prep Time5 mins
Total Time5 mins
Servings: 2 /3 cup
Calories: 85kcal
Author: Robyn Stone | Add a Pinch

Ingredients

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

Instructions

  • 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.

Nutrition Information

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
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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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21 Comments Leave a comment or review

  1. What genius idea!! This vinaigrette looks so good and sun-dried tomatoes are my very favorite. How have I never thought of this before. Gorgeous, Robyn!

  2. hi I was hopeing you could help me I need a good moist vanilla cake for my daughters 3rd Birthday and with a nice vanilla icing please help me thank you kind regards
    lisa

    1. Hi DC,
      If you don’t have sundried tomatoes packed in oil, reconstitute them with boiling water until they are softened. Then, use 1/2 cup olive oil in place of the oil from the sundried tomatoes in the recipe. The flavor won’t be as pronounced with the sundried tomato flavor, but it will still be delicious!

  3. 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. 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!

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