Sun Dried Tomato Basil Vinaigrette Recipe
Introduction
This Sun Dried Tomato Vinaigrette is a vibrant and flavorful dressing perfect for salads, roasted vegetables, or as a marinade. Combining tangy balsamic vinegar with the rich taste of sun dried tomatoes and fresh basil, it’s a simple yet elegant addition to your kitchen staples.
Ingredients
- 1/2 cup sun dried tomato pieces (use sun dried tomatoes in oil or homemade Sun Dried Tomatoes)
- 1/4 cup aged Modena Balsamic vinegar
- 1/2 cup water (2-3 tablespoons more if needed to reach desired consistency)
- 2 teaspoons Dijon mustard
- 1/4 cup fresh basil leaves
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Step 1: Add the mustard, balsamic vinegar, water, basil, and sun dried tomatoes to a blender. Blend for about 30 seconds until the mixture is smooth. Turn off the motor and scrape down the sides.
- Step 2: With the blender running on low, slowly pour the olive oil into the vinaigrette over 10-20 seconds until it is well emulsified. If the consistency is too thick, add 2-3 more tablespoons of water to thin it out.
- Step 3: Season with sea salt and freshly cracked black pepper, then blend briefly to combine.
- Step 4: Transfer the vinaigrette to an airtight container or mason jar with a lid and refrigerate for up to 1 week.
Tips & Variations
- For a spicier flavor, add a pinch of red pepper flakes before blending.
- Use sun dried tomatoes packed in oil for a richer taste, or rehydrate dry-packed ones in warm water before blending.
- Try swapping fresh basil with fresh thyme or oregano for a different herbal note.
- Adjust the thickness by adding more or less water depending on your preferred consistency.
Storage
Store the vinaigrette in an airtight container in the refrigerator for up to one week. Before using, give it a good shake or stir, as the oil and vinegar may separate. Use cold or let it come slightly to room temperature for easier mixing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this vinaigrette ahead of time?
Yes, it actually tastes better after sitting in the fridge for a few hours or overnight because the flavors have time to meld.
Can I use a different vinegar instead of balsamic?
You can substitute red wine vinegar or sherry vinegar, but balsamic vinegar adds a unique sweetness that complements the sun dried tomatoes well.
PrintSun Dried Tomato Basil Vinaigrette Recipe
This Sun Dried Tomato Vinaigrette is a vibrant and flavorful dressing that combines the rich, tangy taste of sun dried tomatoes with the freshness of basil and the depth of aged Modena balsamic vinegar. Perfect for salads, grilled vegetables, or as a marinade, this vinaigrette emulsifies extra-virgin olive oil with Dijon mustard to create a smooth and luscious texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: Approximately 1 3/4 cups of vinaigrette 1x
- Category: Salad Dressing
- Method: Blending
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Vinaigrette Ingredients
- 1/2 cup sun dried tomato pieces (use sun dried tomatoes in oil or homemade Sun Dried Tomatoes)
- 1/4 cup aged Modena Balsamic vinegar
- 1/2 cup water (2–3 tablespoons more if needed to reach desired consistency)
- 2 teaspoons Dijon mustard
- 1/4 cup fresh basil leaves
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Blend Base Ingredients: Add the Dijon mustard, aged Modena balsamic vinegar, water, fresh basil leaves, and sun dried tomato pieces into a blender. Blend for about 30 seconds until the mixture becomes smooth. Stop the blender and scrape down the sides to ensure even blending.
- Emulsify with Olive Oil: Turn the blender on to a low speed and slowly pour the extra-virgin olive oil into the mixture over 10 to 20 seconds. Blend until the vinaigrette is well emulsified and has a creamy texture. If the vinaigrette appears too thick, add 2 to 3 additional tablespoons of water to thin it to your preferred consistency.
- Season: Add sea salt and freshly cracked black pepper to taste. Blend briefly to incorporate the seasoning evenly.
- Store: Transfer the vinaigrette into an airtight container or a mason jar with a lid. Refrigerate for up to 1 week to allow flavors to meld and maintain freshness. Shake or stir before each use.
Notes
- For a richer flavor, use sun dried tomatoes preserved in oil.
- You can adjust the thickness of the vinaigrette by adding more or less water according to your preference.
- This vinaigrette pairs well with mixed greens, grilled vegetables, or as a marinade for chicken or fish.
- Make sure to use fresh basil for the best herbal aroma and flavor.
- Store in the refrigerator and consume within one week for optimal freshness.
Keywords: sun dried tomato vinaigrette, balsamic dressing, basil vinaigrette, salad dressing recipe, homemade vinaigrette
