Why You’ll Love This Recipe

This recipe is a winner for its versatility, speed, and taste. You can make it as a light vinaigrette or a creamy dressing depending on your mood or meal. It uses pantry staples and requires minimal prep. The sun-dried tomatoes provide a concentrated burst of flavor that elevates even the simplest greens.

Sun-Dried Tomato Salad Dressing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vinaigrette Version

1/2 cup sundried tomatoes in oil, undrained
1/2 cup extra virgin olive oil
1/4 cup white vinegar
2 tbsp water
1/2 tsp salt
1/8 tsp pepper

Creamy Version

1/3 cup sundried tomatoes in oil, undrained
1/3 cup Greek yogurt
1/3 cup mayo
1/2 tsp salt
1/8 tsp pepper

Directions

Add all ingredients for your chosen version (vinaigrette or creamy) into a small blender.
Blend until completely smooth.
Alternatively, finely chop the sundried tomatoes, add to a bowl with the other ingredients, and whisk thoroughly until smooth.

Servings and timing

Servings: Vinaigrette yields about 12 servings (2 tablespoons per serving). Creamy version yields about 8 servings (2 tablespoons per serving).
Prep Time: 3 minutes
Total Time: 3 minutes

Variations

Herbed Version: Add fresh basil or oregano for extra Mediterranean flavor.
Spicy Kick: Blend in a pinch of red pepper flakes or a dash of hot sauce.
Garlic Twist: Add a clove of garlic to enhance the depth of flavor.
Balsamic Base: Substitute balsamic vinegar for white vinegar for a sweeter note.
Vegan Option: Use vegan mayo and a plant-based yogurt substitute in the creamy version.

Storage/Reheating

Store the dressing in an airtight container or mason jar in the refrigerator. The vinaigrette version will keep for up to 1 week, while the creamy version is best used within 4–5 days. Shake or stir well before each use. No reheating is needed.

FAQs

What kind of sundried tomatoes should I use?

Use sundried tomatoes packed in oil for best results, as they blend smoothly and add richness.

Can I use dry sundried tomatoes?

Yes, but you’ll need to rehydrate them in warm water and add a bit more olive oil to mimic the oil-packed texture.

Is this dressing gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this dressing dairy-free?

Absolutely. Use dairy-free yogurt and mayo for the creamy version.

How do I thicken a vinaigrette if it’s too thin?

Add more sundried tomatoes or reduce the water slightly to reach the desired consistency.

Can I freeze the dressing?

Freezing is not recommended, especially for the creamy version, as it can separate upon thawing.

What kind of vinegar works best?

White vinegar gives a clean tang, but you can use apple cider or balsamic vinegar for a different flavor profile.

What can I use this dressing on besides salad?

It’s delicious on grain bowls, roasted vegetables, sandwiches, or as a dip.

How long does the creamy version last in the fridge?

About 4–5 days in an airtight container.

Can I double the recipe?

Yes, both versions can easily be doubled or tripled for batch preparation.

Conclusion

This Sun-Dried Tomato Salad Dressing brings bold flavor and simple preparation together for a versatile kitchen staple. Whether you drizzle it over a crisp salad or spoon it onto a sandwich, you’ll find countless ways to enjoy its rich, tangy profile. Give both the vinaigrette and creamy versions a try to see which becomes your favorite go-to.

Lily